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Methi Dal Poori with the goodness of Methi and making the best use of the left-over dal. 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). Methi Paranthas or Methi Pooris are the best ways to use this bitter vegetable, which adds flavor to your food.
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, Methi Poori, Palak Poori and many more. For making Methi Poori, finely chopped fenugreek leaves/ methi leaves are kneaded with whole wheat flour along with spices like red chilli powder, dry mango powder(amchur) cumin seeds(jeera) and caraway seeds. The spices are added as per one’s preference. I had some dal(yellow lentils) left from last night’s dinner and today is the Day 2 of Blogging Marathon where I had to make a fried dish for the theme Deep Fried Love. There were fresh fenugreek leaves in the refrigerator, I was debating on whether to make Methi Bhajiya(Fenugreek fitters in chickpea flour) or methi poori when I saw this bowl of dal, I then decided to make Methi Dal Poori for lunch. 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 Pooris are usually made without any dal. Adding dal is optional here.
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.
Let’s see how I made Methi Dal Poori..
Methi Dal Poori
- 1 Cup Whole Wheat Flour
- 1 Cup Fresh Fenugreek Leaves
- 1 Cup Leftover Dal(Yellow Lentils) optional
- 1/4 tsp Caraway seeds/Ajwain
- 1/4 tsp Cumin Seeds/Jeera
- Salt as per taste
- Oil for frying
- Finely chop fenugreek leaves, if using food processor, add all the ingredients (whole wheat flour, dal and spices together) and knead. The should not be very soft nor too tight. If not using dal, knead the dough with water as required.
- Keep the dough to rest for 5-10 minutes. In a heavy bottomed pan or kadhai, heat oil for frying pooris.
- 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.
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!!
Taking these Methi Dal Pooris to Blogging Marathon#95 for Week 3 Day 2, where the theme this week is Deep Fried Love.
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