Name: Methi Poori/ Poori with Fenugreek leaves recipe by Anu Kollon at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: Whole wheat flour - 1 cup; Methi leaves - 1/2 cup loosely packed; Red Chilli Powder - 1/2 teaspoon; Ajwain/Carom seeds - 1/2 teaspoon; Salt - 1/2 teaspoon or to taste; Oil - 2 teaspoon to add to flour; Oil - for deep frying

ABOUT Methi Poori/ Poori with Fenugreek leaves RECIPE

The combination of Methi leaves and ajwain is heavenly. These delicious Poori can be served with the curry of your choice or can be eaten as is.

Ingredients Serving: 2

Whole wheat flour - 1 cup
Methi leaves - 1/2 cup loosely packed
Red Chilli Powder - 1/2 teaspoon
Ajwain/Carom seeds - 1/2 teaspoon
Salt - 1/2 teaspoon or to taste
Oil - 2 teaspoon to add to flour
Oil - for deep frying

Instructions

In a mixing bowl, add whole wheat flour, finely chopped methi leaves, red chilli powder, ajwain, salt and 2 teaspoon of oil. Mix well to combine all ingredients.
Add water little by little and make a stiff dough.
Rest the dough for at least 15 minutes.
Heat oil for deep frying in a saucepan.
Make small balls of dough and roll out into thin circles. Deep fry in oil and drain excess oil in a paper towel.

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