ALOO-METHI POORI / ALOO-METHI KI POORI

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ALOO-METHI POORI / ALOO-METHI KI POORI

आलू-मेथी की पूरी

Poori, plain or flavoured is one of the most loved breakfast items in India. These pooris get puffed up and become crisp in hot oil while deep frying. This fried poori tastes fabulous with pickles, plain curd and rustic curries. Especially aloo ki sabzi or chole/chana curry make the best pair with poori.

Today’s recipe of ALOO-METHI poori is flavoured with winter special flavours like methi(fenugreek) leaves and potatoes. Both of these ingredients are added to the wheat flour to make a dough. A few whole and powdered spices are added for extra flavour. And.. above all the kasoori methi leaves(dried fenugreek leaves) take its taste to another level, making it extra strong… Let’s start making extraordinary tasty ALOO-METHI POORI

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Prep time – 25 minutes
Cook time – 20 minutes
Course – Main
Cuisine – Indian
Author – Bharti Dhawan

ALL WE NEED TO MAKE ALOO-METHI POORI

•  Whole wheat atta/flour – 2 cups(250 gms)
•  Fresh methi/fenugreek leaves – 2 cups (washed and chopped)
•  Boiled potatoes – 3-4 nos
•  Kasoori methi (dried fenugreek leaves) – 1 tbsp
•  Water for the dough- As required
•  Oil – 1 tbsp for flour+ 1-2 cups for frying
•  Salt – 2 tsp
•  Red chilly powder – 2 tsp
•  Cumin/jeera powder – 1 tsp
•  Whole cumin/jeera – 1 tsp
•  Ajwain/ carom seeds
•  Finely chopped green chillies – 1 no or to taste
•  Grated ginger – 1 tsp

HOW TO MAKE ALOO-METHI POORI

1- Firstly, add flour, oil and all the spices whole and powdered to a mixing bowl and combine everything

2- Now add chopped methi leaves.

3- Next, add boiled potatoes and kasoori methi

4- Combine everything and mash the potatoes with hand and collect the flour

5- Add little water at a time and make a tight dough. Add little oil and cover the dough for 20 minutes at rest

6- Add oil to a kadahi and keep on the flame. Whilst, work on the dough again and divide into small portions

7- Make balls and spread like a medium thick disk with the help of a rolling pin

8- Drop carefully the disk into the hot oil and press a little with the frying spatula. Turn it to cook the  other side

9- Make all like this until golden brown and serve with pickle, curd or any curry. I like this poori with seasonal sabzi like MUSHROOM-MATAR or PANEER-CHOLIA CURRY

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