Methi Dal Poori
Deep fried Flatbreads made with fresh Fenugreek leaves finely chopped and kneaded in whole wheat flour and leftover dal with added spices like caraway seeds, red chilli powder, cumin seeds/jeera.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 people
- 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.
The dough can be refrigerated for good 1-2 days and use as required. But I suggest use the fresh dough for making pooris.
Adding Dal(Yellow lentils) is optional. you can skip and knead the dough with water. Will soon update the recipe for Yellow Lentils.
Any leftover dal can be added to the dough.