Whole wheat flour is combined with the goodness of fresh methi leaves, curd, and basic spices to make this Dahi Methi Poori. Pair this perfectly fluffy puri with Dubki Wale Aloo. Here is how to make it.
About This Recipe
This Dahi Methi Poori is an interesting twist to your regular poori with an addition of fresh fenugreek leaves, curd and spices. It can be served for breakfast, lunch or dinner.
In case you do not get fresh fenugreek leaves, you can use kasuri methi (dry fenugreek leaves) instead.
At home we love to pair these methi flavoured pooris with luscious Mathura ke Dubki Wale Aloo, but they also taste great with chole, or even as an evening snack with masala tea. It is one of my favourite Indian breads to include in festive meals during winters.
Flour – It is prepared with whole wheat flour! To make it crispy, you can also add a little amount of sooji/semolina.
Fenugreek Leaves – Add in fresh and green fenugreek leaves/methi, which are available in abundance during winters. You can also add in other greens such as spinach or kale, if fenugreek is not available.
Curd – Curd makes the pooris soft, so do not miss it.
Oil – Vegetable oil works great for deep frying.
Others – Salt, ajwain (carom seeds) and red chilli powder are a few other ingredients that will enhance the flavour of pooris.
Fenugreek Health Benefits
Fenugreek is one of the green leafy vegetables that is said to be a storehouse of minerals and is extremely rich in Iron.
It is also a great source of Vitamin C and Vitamin K, that builds immune system which helps in fighting common illness.
Fenugreek is considered good for diabetic people, as it contains fibre which is known to slow down the digestion process and absorb body’s carbohydrates and sugar.
It is low in calorie, making it perfect for your weight loss diet.
Fenugreek is said be really good for bone health. It prevents anemia and also cures mouth ulcers.
Great for new mothers, as it stimulates breast milk production.
Pooris taste the best when they are served right out of the pan – hot and crispy. But they also make a great travel food, which easily lasts for 1 to 2 days at room temperature.
Leftovers can be stored in the fridge for 3 to 4 days, covered in a foil or in an air tight container. Reheat it in microwave until warm.
These crispy pooris also taste great as an evening snack with some pickle on the side and a hot cup of masala tea or coffee.
Dahi Methi Poori Recipe
- 1 and ½ cup Whole Wheat Flour
- ½ teaspoon Salt
- ½ teaspoon Ajwain / Carom Seeds
- ½ cup Methi / Fenugreek Leaves (Chopped)
- ½ teaspoon 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.