Methi Pooris | Dried Fenugreek Leaves Pooris

Kasuri Methi or dried Fenugreek has a rich flavour of its own, that helps enhancing the taste of any dish that it is being added to. Mostly added to side dishes and parathas, I wanted to explore more with this flavoursome ingredient. 

Pooris though liked by everyone at home, are not made too often, due to the oil factor. Any deep fried item for that matter, are not frequented. Anyway, since its been quite a while since I last made it, felt like dishing it out and this time with a few alterations to the usual humble pooris. I added in some extra spices and flavours, including kasuri methi. 

These pooris turned out great and every time they puffed up into a mini football in my frying pan, I gleefully looked on and just couldn't wait to munch on these beauties :)

Ingredients

Wheat Flour - 2 heaped cups

Kasuri Methi / Dried Fenugreek Leaves - 1 handful

Flax seed powder - 1 tsp

Carom/Ajwain Seeds - 1/2 tsp

Salt - to taste

Chilli Powder - 1 tsp

Cumin Powder - 1 tsp

Curd - 2 tsp

Water - as needed

Oil - for frying

Method

• Mix together flour, salt, chilli powder, cumin powder, salt, flax seed powder, carom seeds and the kasuri methi.
• Add in the curd and oil.
• Add water little by little and mix well into a tight dough.

• Make small balls of this dough, about the size of a lemon.
• Roll them out into small flat rounds that are not too thin neither too thick. They should be about the thickness of a cardboard. 

If they are rolled out too thin, the pooris wont puff up like a balloon, instead you would get flat stiff pooris.

• Heat oil in a deep bottomed vessel / kadai.
• Once the oil is hot, dip in the flattened dough rounds and fry till they turn light brown.
• Roll it over and allow to cook on the other side as well.
• Take it out of the oil and transfer it into a vessel lined with tissue paper, to absorb off the excess oil.
• Do this for each of the remaining flattened dough rounds.
• Serve hot with a side dish of your choice.

• I teamed it up with a simple raita. As these pooris are already flavoursome, I wanted to go mild on the sides. It was delicious :)