29 January, 2019
WHEAT JOWAR METHI CURD POORI
I have used 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 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.
Ingredients : measuring cup used – 250 ml, yields 17 pooris of shown size
- 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
- Serve with any subji/curry. Today I served the poori along with Punjabi satvik chole
Please check here for some other poori recipes – 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