Wednesday, March 2, 2011

Methi Poori

Here I am with another tea time snacks recipe. These crispy little bites with a hint of bitter taste are just irresistible. I made them using fresh methi but alternatively kasoori methi can also be used.

Makes 40-45 Pooris
Preparation Time: 45 Minute
Cooking Time: 30 Minute

1.5 cup whole wheat flour
1/4 cup gram flour
1/3 cup plain flour
1.5 cup fresh methi leaves (Use ¾ cup if using kasoori methi)
1 tsp oil
1 tsp turmeric powder
1 tsp red chili powder
½ tsp ajwain, coarsely crushed
½ tsp cumin seeds, coarsely crushed
Oil for deep frying

1. In a large bowl, mix all three flours, salt and sieve with oil
2. Mix remaining spices and methi leaves and knead hard dough
3. If you are using fresh methi, dough tends to soften down. So roll poors right away
4. Let pooris dry down uncovered at room temperature for couple of hours
5. Heat oil in a pan, gently prick pooris with fork and deep fry them on both sides until golden brown
6. Once cool down, store them in a tight container. They stay good for at least 4-5 weeks

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