“Jowar- Atta- Methi Teekha Poori (Sorghum- Wheat- Fenugreek Leaves Spicy Poori)” … Its always a delight to relish steaming hot poories and when methi (fenugreekthese days I love experimenting in various mix and match combinations … this time I tried out these poories with two different types of flours along with spices and methi leaves and they turned out fantastic … these are crispy poories that taste awesome served with any type of bhaji or gravy based dishes of your choice ... I served it with Kooka- Piyava Upkari (Chinese Potato- Onion Bhaji) and it was a great combo ... try it, sure to make you crave for more … Yummilicious …
** Poori as I always mention are a delight to relish hot and puffed up especially during winter/ monsoon season as almost everybody loves deep fried dishes as it spreads warmth to the body. I have always loved poories and tried experimenting with different combinations most of which I have shared here before.
** With rising health concerns almost everybody I come across cribs on relishing deep fried dishes, which has now instilled a fear in our minds. Unlike olden days I too have now started cutting down on consumption of excess oil and I always miss my favourite dishes like puffed poories, buns, bajias etc. sadly that is life.
** After a long time I could not resist preparing methi poories which was once a must when methi was in season. Finally today I gave in to my desire and prepared these methi poories using jowar flour along with atta in 1:2 ratio. Unlike normal poories they do not puff up like balloons as I included chopped spices etc.
** I served these delicious poories with kooka- piyava upkari (Chinese potato- onion bhaji) during meals instead of the normal potato bhaji which I often do and it was indeed a fantastic combo. Kooka comes to end of season somewhere at the end of February so do give this dish a try now, to avoid waiting for another year.
** Here is my simple recipe for “Jowar- Atta- Methi Teekha Poori (Sorghum- Wheat- Fenugreek Leaves Spicy Poori)” … My Style ...
** Ingredients :
Wheat Flour/ Atta/ Gonva Peeta : 2 cups
Jowar Atta/ Sorghum Flour : 1 cup
Methi/ Fenugreek Leaves : 1 cup leaves only.
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5-6
Ajwain/ Vonvo/ Ovam/ Bishops weed : large pinch
Hing/ Asafoetida Powder : ½ tsp
Haldi/ Turmeric Powder : ¼ tsp
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones.
Oil/ Tela/ Tel : 2 tblsp (any edible)
Salt/ Namak/ Meeta : to taste
** Plenty of Oil/ Tel/ Tela : for deep frying the Poori.
** For Methi Leaves : Choose fresh green tender methi (fenugreek) leaves for preparing any dishes. Pick and clean the methi leaves, discarding the stems. We need to add only the leaves for preparing of parathas. Wash well, strain off excess water, and chop them fine and keep it ready aside. I have used about 1 cup of finely chopped methi leaves, you decrease a little bit bit if need be, say ½ cup only.
** Note : You can apply a little bit of salt to methi leaves, rub it all over, leave aside for 10-20 minutes and then squeeze of the water from methi leaves properly, wash and keep this aside ready too. This above step is carried out to remove the bitterness from fresh methi leaves. I personally do not follow it as I believe that it should be consumed as it is for its medicinal and health properties. You may choose any method.
** Add green chillies, curry leaves, ajwain, hing into a mixer grinder and grind to a coarse paste WITHOUT adding water or you can also crush them on pestle/ stone if desired or your can just chop the chillies and curry leaves to small pieces too. Remove and add this into a wide roti kneading bowl. Wash the mixer with 2-3 tblsp of water and add it to the bowl along with salt to taste, haldi powder, oil, and mix well.
** Add prepared methi leaves, jowar flour, wheat flour to the above and mix all well until evenly mixed to get a crumbled texture. Now add water little by little water as is required only and knead all together to make into a smooth but tight dough. Lastly apply a little bit of oil all over the dough, cover with a wet cloth or tight lid and keep it aside for 5-10 minutes only for the dough to settle and its ready to be rolled.
** Note : Do not rest the atta for more than 10 minutes as it will turn soft and for poori we always need tight dough unlike for preparation of roti/ parathas. In case you want to prepare the poori after a few hours then put the dough in an airtight box and keep it fridge immediately and remove just 5 minutes before preparing the same.
** Once again knead the dough well and roll it into a long roll of about 2 inch in diameter and then with the help of a knife cut them into equal sized pieces. Apply some oil on hand and spread a light hand on the cut pieces of dough. This ensures they do not dry up and also helps in rolling process without dusting.
** For rolling of poori you can follow the dusting or non dusting method. I have applied a little bit of oil to poori balls and not dusted while rolling (this method is used to retain the oil clean while deep frying). Just apply a little bit of oil to rolling pin and roll poori to a circle of 3- 4 inches in dia or any other size desired by you.
** Note : Do not roll all the poori in one go to avoid them from drying up on surface. If you have more poori's to be rolled then after a few, say about 6-8 poori's are rolled, deep fry them and then continue rolling the remaining by once again slightly apply oil to the rolling pin so that the dough does not stick to pin.
** If using dusting method, roll out each ball evenly into a 3- 4 inch dia circle after dusting them evenly on all sides with flour. The poori should be rolled evenly and should not be too thick nor too thin, as both will not give desired results.
** Heat plenty of oil in a kadai/ pan to smoking point, then lower the heat to medium, wait for a few minutes before you add poori, coz. if the oil is too hot then poori will burn and turn crisp instead of evenly getting fried, also keep the heat constant throughout frying process of deep frying which is the important step for perfect poories.
** Note : To check if the oil is hot enough, just add in a pinch of dough into the oil, if it hits the bottom and comes back sizzling the heat is right for deep frying. If the dough does not bounce back and takes more time, it means the oil is not hot enough, so continue heating for another few minutes before you deep fry. Again, if the poori bounces back immediately turning dark or burnt that means the oil is too hot, so let cool a bit. Always remember to maintain the correct heat level throughout deep frying of poori is very important to get well puffed and well cooked poori which you will with practice.
** To Deep Fry Poori : Slide a rolled poori gently into the hot oil, when it comes up sizzling, keep pressing it on sides with spatula with little pressure, this enable the poori to blow up from within and puff up evenly and nicely. Once it puffs up a little bit, wait for a few seconds and then gently flip it to cook on the other side. Wait for a few seconds for the other side to be cooked too, then again flip it back and after just 1-2 seconds gently remove it allowing excess oil to drain back into the kadai.
** However, the addition of chopped leaves and spices prevents these poories from full puffing up, though it does puff up to some extent. When puffed up and evenly done, remove and place the poori on an absorbent paper for excess the oil to drain off before serving. Repeat the process with remaining rolled dough by frying them exactly as before unitl they are all done. Roll out the remaining dough if any and deep fry all in similar manner until all of the dough is used or the required poories are done.
** IMPORTANT NOTE : This poori does not fully puff up into a ball like how normal poori does while deep frying, the reason being the inclusion of coarsely ground ingredients, which makes small holes while rolling and prevents poori fluffing up.
** “Jowar- Atta- Methi Teekha Poori (Sorghum- Wheat- Fenugreek Leaves Spicy Poori)” is done and ready to be served. Tastes best served with any bhaji or gravy dishes though you can relish it with side dishes like chutney, shrikhand or any other dish of your family choice. I served it with Kooka- Piyava Upkari (Chinese Potato- Onion Bhaji) a spiced dry bhaji prepared similar to the regular potato- onion bhaji that is served with poori and it tasted wonderful, you can check the above picture and for the recipe you may follow the link shared below this recipe. It’s a wonderful combo and we loved it. You may try with any dish of your choice and enjoy these delicious poories.
** For “Kooka- Piyava Upkari (Chinese Potato- Onion Bhaji)” recipe, please follow the link given below …
** Sharing a common link to all "Poori” recipes in blog below. There are some lovely recipes with different combinations and some of them include step by step methods which will help you understand the procedure better if novice, do check it out in leisure ….
** Plz. Do Check out on an Article written by me on Poori, on the given link below …
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