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 it.
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.
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
- 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.