Combined with the goodness of fresh methi leaves, ajwain, curd and basic spices, Dahi Methi Poori turns out as a clear winner during any meal. Pair this perfectly fluffy puri with any spicy curry. Here is how to make Dahi Methi Poori at home.
Pooris or puffed Indian flatbreads are like on-the-go snacks that you can serve for breakfast, brunch, lunch, dinner or any other meal of the day. Convenient to be made and served during the chilled winter days, for me, it is a sheer joy to savour Pooris with Achari Chole or Til Wale Sookhe Aloo.
And I have also tried umpteen types of Pooris like Bedmi Poori, Methi Poori, Singhade ki Poori and more! Today, with all anticipation build for a warm breakfast, I thought of surprising my boys with Dahi Methi Poori and some luscious Mathura ke Dubki Wale Aloo and guess what, they completely liked it, so much so that they both ate more than their capacity, ha!
Well, just for your information, Dahi Methi Poori has this soothing tang and taste of a puffed bread that is versatilely made. Combined with the goodness of fresh methi leaves, ajwain, curd and basic spices, Dahi Methi Poori turns out as a clear winner during any meal.
Dahi Methi Poori can be paired up with any curries, any dry sabzi, any dals, as this flavoured puffed bread complements any accompaniment pretty well.
Just like Palak Puri, you are sure to love the flavours of Dahi Methi Poori as well, people! Do note down its recipe and try it out soon!
Dahi Methi Poori Recipe
Dahi Methi Poori Recipe
Combined with the goodness of fresh methi leaves, ajwain, curd and basic spices, Dahi Methi Poori turns out as a clear winner during any meal.
- 1 and 1/2 cup Whole Wheat Flour
- 1/2 tsp Salt
- 1/2 tsp Ajwain / Carom Seeds
- 1/2 cup Methi / Fenugreek Leaves Chopped
- 1/2 tsp Red Chilli Powder
- 1 cup Curd
- Oil for deep frying
Mix whole wheat flour, salt, ajwain, methi leaves and red chilli powder in a bowl.
Add curd and knead to make a soft dough.
Cover and keep the dough aside for 20 minutes.
Heat oil for frying in a karahi / pan.
Make small lemon size balls from the dough.
Roll to make a 3-4 inch circle.
Gently lift the circle and drop it in the hot oil.
Fry until it puffs up.
Flip it over and fry until browned.
Take out on a tissue lined plate.
Serve hot with any sabzi.
Fry the poori in very hot oil to make sure it puffs up.
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