Make these crispy crunchy Methi Masala Poori with Leftover dal. Make the best use of leftover dal, make these Masala Pooris for anytime meal.
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.
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.
More Poori and Kachori recipes from the blog
Methi Masala Poori with Leftover Dal
- Kadhi for deep frying
- Mixing Bowl/Parat
- Measuring Cups and Spoons
- 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
- 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.
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!!
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