HomeDeep fried crisp bread| Poori Wheat Jowar Flour Methi Leaves Curd Poori |
29 January, 2019

Wheat Jowar Flour Methi Leaves Curd Poori |

Posted in : Deep fried crisp bread| Poori, Breakfast recipes on by : Divya Suresh Tags: , , , , , , , , ,

ಗೋಧಿ ಮತ್ತು ಜೋಳದ ಹಿಟ್ಟಿನ ಮೆಂತ್ಯ ಸೊಪ್ಪು ಮೊಸರು ಪೂರಿ |

I have put both whole wheat flour as well as Sorghum/Jowar flour in this recipe. I wanted to make use of fenugreek leaves/methi/menthya soppu, so Just to balance the bitterness of fenugreek leaves, I thought of adding curd and chilli flakes and it turned out to be super delicious

This is a different kind of poori recipe which has got the taste of sourness – from curds, bitterness – from methi/fenugreek leaves, hotness/spiciness – from ginger, green chilli & red chilli flakes and of course salt to taste.

Using fenugreek leaves/methi/menthya soppu (as called in Kannada) in one more way, and also making a deep fried dish little more healthy by adding healthy ingredients. We can also make paratha instead of poori using the same dough.

Here I have used Pigeon chopper to chop the methi leaves, it chops so finely and very quickly. Now a days I am using it more very often, It is a must have kitchen gadget I must say.

Do not forget to let me know in case if you make this wheat jowar flour methi leaves curd poori or any recipe posted here for that matter. Thanks a lot in advance

Please check here for some other poori recipes, Like – bedmi poori , whole wheat flour methi poori , banana/bale hannina poori , semolina/sooji/rave poori , Jolada hittina vade/poori , carom seeds/ajwain poori , carrot poori

Ingredients : measuring cup used – 250 ml

  • Whole wheat flour – 1 cup
  • Sorghum/Jowar/mekke Jola flour – 1 cup
  • Finely chopped fenugreek leaves – 1 cup (tightly packed)
  • Curd (thick) – 3/4 cup
  • Red chilli flakes – 3/4 tsp
  • Green chili – 2
  • Ginger – 1 inch piece
  • Carom seeds/ajwain – 1/2 tsp
  • Salt to taste
  • Water – 1/4 cup to knead the dough
  • Oil to deep fry

PROCEDURE : 

  • Grind together the green chilli, ginger and ajwain into a fine paste
  • Gather together the flours, chopped methi, ground paste, red chilli flakes and salt, combine everything well
  • Add in curds, mix again and knead into a stiff dough using water
  • Pinch the portions and roll into circular shape, and deep fry till light brown