Wednesday, January 18, 2017

Methi / Frenugreek Leaves Poories.

"Puffed ~ Hot Methi Poories / Fenugreek Leaves Puri With Aloo Matar Sabji" …. Poori Bhaji is a dish that is loved by all Indians specially children. Its a delight to watch Children pierce the puffed poori and enjoy with glee when .... Puffff goes the steam from within ...... Go ahead and relish these awesome garma-garam methi poories with bhaji ...... Absolute Bliss ......

Perfectly puffed Poori is something everybody relishes with content specially during winter season. When the wind blow cold and sends shivers down the spine, it is really heartwarming to sit snugged up enjoying a hot cuppa or steaming soup along with hot poories with bhaji or any other curry as an accompaniment to it. Poori is something I have relished throughout my childhood. As we age we tend to cut down on oily stuffs and poori is one such item that has been under the axe. But who can resist them during winter. Also the child within always shows up its naughty side by craving for them once in a way and before we realize we will have made at least a dozen varieties of poories and enjoyed to our hearts content. Sigh … wish life was easier and we were still children to enjoy this air balloons that can be relished with glee. 

Methi poori is one such snack that you can enjoy both with bhaji or as it is. In case you wish to have it as a snack without the bhaji just make it a little bit spicier and you can just enjoy it as it is or just like how my aunt enjoys them … yep having it dunked in coffee. Whatever be the combination Methi Poori is something that is there to stay. So go ahead and enjoy it during the season without any reservations. 

For the Methi Poori Recipe : Finely chop about one cup of methi / fenugreek leaves. Wash them and drain off the water completely by squeezing them. Keep them aside.

In a large bowl add in 1 cup of Maida (Optional), ¼ cup of fine rava (Chiroti rava), 3 cups of wheat flour (Atta), 1 tblsp oil, ½ tsp haldi powder, pinch of ajwain, ½ tsp hing powder, 1 tsp red chilli powder or 1 tblsp finely chopped green chillies and salt to taste. Add in the drained methi leaves and mix all together to get a crumbled texture. Now add in ½ to 1 cup of water and knead it to a tight smooth dough. Do not add all the water at one go as you may end up with a sticky dough so add in half cup mix, check and then add the rest in batches slowly. 

Once you prepare the dough often, with practice you will know the consistency and method to follow for sure. If still in doubt, you may check up for the preparation of kneading of dough on You Tube and get the feel of the same. Do not worry if the water added by mistake is more and the dough becomes sticky, Just add in some wheat flour and knead till you get a smooth dough. Cover and keep it aside for 10 minutes. 

Remove and knead the dough again and make small balls out of the same, say the size of small lemon. I have enclosed a picture for you to get a jest of the same. Roll the balls in wheat flour to dust them evenly and roll out into small round shaped discs. See to it the the poories are rolled evenly flat. 

Heat plenty of oil for deep frying in a thick bottomed kadai. I use Iron kadai for deep frying. When oil is smoking hot, lower the heat to medium and wait for a few minutes before you begin to deep fry the pooris. 

Deep fry the poories constantly under same temperature of heat. The right way to judge the temperature of the oil is when you add in the rolled poori it should sizzle for a few seconds and then come up to surface. That is when you should press the poori in center with a slotted spatula. As you press the poori slowly starts blowing from within and puffs up into a neat ball. 

Now flip over and cook the other side for a few seconds and then again flip over and remove out with the help of the slotted spatula. Put them on a absorbent paper for the excess oil to get drained off. Repeat the process with the remaining rolled poories. 

Serve the poori immediately as soon as they are removed from the oil all puffed up and hot. Everybody relishes the poori when served puffed hot direct from the deep fry. That is the way usually it is enjoyed. 

However, you can also pack them for lunch box too as they taste good even when turned up flat. Serve Methi Poories with any dish as an accompaniment of your choice. I served these poories with Aloor Matar Sabzi my own take on the same. I will post the link of the same below, you may check on the same too. 

** For Aloo Matar Sabzi Recipe, Please follow the link given below ….. 

** Please go through the following link also for the Method of Making Perfect Poori …… 


Do spare some time and go through the Article link given below ............ Thank you. 
Poori .......... A dish that is close to everybody's heart ................ 
Article written by Mrs. Gayathri S. Pai. 

** here is the link to the article on poori .......... 

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