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Home » All Recipes » Methi Masala Poori with Leftover dal

Methi Masala Poori with Leftover dal

Dec 19, 2018 | Last Updated: Jan 17, 2024 | by Swati

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Make these crispy crunchy Methi Masala Poori with Leftover dal. Make the best use of leftover dal, make these Masala Pooris for anytime meal.

Methi masala poori

About the recipe

Methi Dal Poori with the goodness of Methi and making the best use of the leftover dal. You can make these pooris for breakfast or kids' lunch boxes or any time meal. Serve these with curries liem aloo tamatar or dry subzis like kerela ki subzi, besanwali Bhindi for for your meals. Kids will love it with their favourite jam also (Strawberry jam recipe).

About Fenugreek Leaves

Fenugreek or Methi a flavourful green which has bitter taste is one of the healthiest green that is available in winter season, especially in North India. Nowadays it is a different thing that every vegetable or fruit is available everywhere even globally. I love to use fresh methi leaves in veggies like Methi Malai Matar Curry, Gajar Matar Methi and the simplest of all Aloo Methi!! Because of the bitter taste of the leaves, Methi/Fenugreek is usually added in combination with other veggies. It is also a flavorful addition to Indian Savoury Pancakes like Besan Chilla(Chickpea Flour based).

What is Poori

Poori is deep fried Indian flatbread made with whole wheat flour/all purpose flour with added caraway seeds. There are variations of pooris like Bedmi Poori, Bajra Methi Poori, Masala Poori, Luchi, Palak Poori and many more.

Methi Masala Poori with Dal

Methi Dal Poori is a wholesome meal in itself. Whenever we go for vacations I always make a batch of Methi Pooris with or without dal, for snacking or whenever kids are feeling hungry. These can be had with any pickle, chutney or jam. Methi Masala Poori is usually made without any dal. Adding dal is optional here.

Ingredients to make Methi Masala Poori with leftover Dal

Fresh Methi Leaves, Whole Wheat flour are the main ingredients. You can also add Semolina for a more crispy poori.

Related: Dal recipe: Dal Tadka, Dhuli Masoor Dal, Dal Palak, Rajasthani Dal

Spices like ajwain/caraway seeds, jeera/cumin seeds and fennel seeds, salt. Since leftover dal already has turmeric you can skip it. But, can also add when not adding leftover dal.

Ginger and garlic for flavour, 1 tsp oil while kneading and oil for frying.

Leftover dal, this is optional and you can skip it if you don't have any dal. Knead flour with water to make a tight dough.

How to make Methi Masala Poori with Dal

Fenugreek leaves should be washed very nicely in running water to clean all the dirt from the leaves. You can finely chop the leaves and knead dough in food processor also.

To make Methi Masala Poori, make dough.

For this, chop the clean and washed fenugreek leaves and then add some salt to it and leave for few minutes. Leaves will release water. Squeeze methi, you can use that water for kneading the dough.

Add all the ingredients in a mixing bowl/parat and knead a tight dough. Add 1 tsp oil to the dough and knead again. Keep the dough to rest for at least 10 mins. before making poori.

When ready to make, heat oil in kadhai.

Divide dough in small lemon sized balls and roll it in circular disc of about 3-4".

Deep fry in medium-hot oil from both the sides till nice brown and crispy.

Before frying poori, check if oil if ready for deep frying. Add a very small portion of dough in hot oil. If it sizzles up and rises, oil is hot enough for frying poori.

Serve hot with Aloo Tamatar, Aloo Matar, Kerele ki subzi and

More Poori and Kachori recipes from the blog

Bedmi Poori, Matar ki Kachori, Rajasthani Pyaaz ki kachori, Dry fruit kachori

Recipe Card

Methi Masala Poori with Leftover Dal

Make Crispy Fluffy poori with fresh methi leaves and leftover dal.
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast, Brunch, Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Kadhi for deep frying
  • Ladle
  • Mixing Bowl/Parat
  • Measuring Cups and Spoons

Ingredients
  

  • 1 Cup Whole Wheat Flour
  • 2 tbsp Fine Semolina
  • 1 Cup Fresh Fenugreek Leaves
  • 1 Cup Leftover Dal(Yellow Lentils) optional
  • ¼ tsp Caraway seeds/Ajwain
  • 1-2 Green Chillies
  • ½" Fresh ginger piece
  • ½ tsp Cumin Seeds/Jeera
  • 1 tsp Fennel Seeds
  • Salt as per taste
  • 1 tsp Oil to add in dough
  • Oil for frying

Instructions
 

  • Clean and nicely wash the fenugreek leaves clearing all dirt. Drain away extra water. Leave it on colander for few minutes.
    1 Cup Fresh Fenugreek Leaves
  • Finely chop fenugreek leaves, transfer to aparat or wide mixing bowl. Add ½ salt to it and leave it for 2-3 minutes. It will release water.
  • Coarsely crush ginger and garlic in a mortar pestle.
    1-2 Green Chillies, ½" Fresh ginger piece
  • Also , crush cumin seeds, fennel seeds.
    ½ tsp Cumin Seeds/Jeera, 1 tsp Fennel Seeds
  • Add all the ingredient with fenugreek (crushed cumin seeds, fennel seeds, ginger and chillies) and knead to a tight dough. Do not add any water, as we are using dal. Knead to a tight dough.
    1 Cup Whole Wheat Flour, 2 tbsp Fine Semolina, 1 Cup Fresh Fenugreek Leaves, 1 Cup Leftover Dal(Yellow Lentils), ¼ tsp Caraway seeds/Ajwain, Salt as per taste, 1 tsp Oil
  • Keep the dough to rest for 5-10 minutes. In a heavy bottomed pan or kadhai, heat oil for frying pooris. 
    Oil for frying
  • When ready to make, divide the dough into tennis sized portions, using a rolling pin, roll each portion to a small circular disc refer pics below.
  • Test whether the oil is hot enough for pooris, drop a small dough ball in oil, it should rise up sizzling in hot oil. Oil is ready for frying pooris. 
  • One by one fry all the pooris till light brown. Drain on paper towel/kitchen towel.
  • Serve hot with pickle/ chutney or curry of your choice. 

Notes

I don't recommend refrigerating the dough as leaves may release water and dough may become sticky. Leftover dough can be refrigerated. IF the dough becomes sticky the next day, add some flour to it.
Adding Dal(Yellow lentils) is optional. you can skip and knead the dough with water. 
Any leftover dal can be added to the dough.
Keyword Complete Meal, Fenugreek, Fried Flatbreads, Fried Food
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!

We enjoyed these Pooris with (Aloo Potato and Green Peas Curry in Indian spices) recipe soon will be updated. You can also make Rassewale Aloo Tamatar to go with these or simply enjoy with soe pickle with a cup of hot Chai!!

Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.

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Thanks for stopping by!! Keep coming back!!

Swati

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Reader Interactions

Comments

  1. Priya Srinivasan

    February 16, 2019 at 1:11 pm

    I have made methi poori';s but never tried adding dal to the dough! Looks delicious, next time i have lftover dal, i m definitely making these!

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  2. Srivalli Jetti

    January 20, 2019 at 11:11 pm

    Those pooris look sinful and what a fantastic inclusions of ingredients..very good choice!

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  3. chefmireille

    January 16, 2019 at 12:49 am

    with all that methi, this would be a very healthy poori and delicious too I am sure!

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  4. Pavani

    January 14, 2019 at 7:28 pm

    What a yummy and filling recipe this is. Love the addition of dal to methi puri - will definitely try your version some time soon.

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  5. gayathriraani

    December 24, 2018 at 8:40 am

    That is such a delicious platter of methi pooris. And love how you incorporate the left over dal. Looks fantastic.

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  6. Priya Suresh

    December 23, 2018 at 3:48 pm

    Thats a brilliant idea of adding leftover dal to poori dough. I bet that this poori is definitely a fabulous aromatic ones na. How puffy they looks.

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  7. Suma Gandlur

    December 21, 2018 at 2:24 am

    A poori with a nutritious twist. I have used similar dough to make rotis. Next time need to remember this variation and make pooris.

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  8. Usha

    December 21, 2018 at 12:13 am

    Addition of dal does make it a wholesome meal. Poori is the only deep fried food that is regular at home but it is usually plain poori. Methi poori looks very tasty.

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Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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