Methi Masala Poori

Poori is very common cuisine in India which is served in main meal and breakfast too. Poori and chhole is very common and favourite breakfast which is liked by every age group. In every occasion, festival, party get together it is expected to be served in food. Poori and halwa is also a very common food which is distributed in festival time in India.  

It can be prepared in many different ways. e.g simple poori, ajwain poori, bedmi poori, stuffed poori etc.

Here, I am sharing Methi Masala Poori, which is very tasty and goes with every kind of sabji and curry.

It is easy to cook and can be served in any party or occasion.

Ingredients: serving for 2

1. Wheat flour: 2 cups
2. Kasuri Methi : one hand full
3. Ajwain: 1 tsp
4. Chat masala: 1 spoon
5. Tomato : 1 big
6. Garlic: 4 pods
7. Green chilli: 2 nos.
8. Oil: 2 spoon
9. Salt: one pinch
10. Water: for kneading

Method of preparation

1. Take kasuri methi, tomato, garlic, green chilli, in a mixer jar and grind it and make a paste.
2. Now take flour in bowl, add ajwain, oil and salt in the flour.
3. Mix all these properly using palm until it comes to a bread crumb texture.
4. Now knead this flour mixture with paste prepared in step 1 and make tight dough.
5. When dough is ready, cover it with wet clothes and leave it for 15 to 20 minutes.
6. After 20 minutes, take dough and divide it into small portions.
7. Make round shape of these small portions of dough using palm and roll these using rolling pin in circular shape.
8. Take a frying pot or kadhai. Heat it on high flame. Put oil enough in pot or kadhai to deep fry the poori. Heat this oil on high flame.
9. When vapour starts coming from oil then put a small pinch of dough in oil to check whether it is right temperature to deep fry.
10. Now put rolling Poori in kadhai. Deep fry it with the help of spatula. When poori puff it on the surface of oil then turn it and cook other side too.
11. When it becomes golden brown, take it out on kitchen towel and put other batches of poori in oil

    12.    Now Methi Masala Poori is ready. Serve it with either chhole, alooo tamatar sabji or bhajii. It tastes Good with any type of sabji.

Tips:

1. Make a tight dough, which will absorb less oil during deep fry.
2.  If you have fresh fenugreek leaves which is easily found in winter season, then you can use it instead of kasuri Methi.