Dahi Methi Poori, How to make Crispy Dahi Methi Puri Recipe | Indian Puffed Bread with Fenugreek
Methi leaves are nutritional rich and this is one way we could include these healthy greens in our regular diet. I love to make these Poori especially on weekend's or any holiday when my husband is at home and we all three sits together for a breakfast! My husband love to have this poori along with potato curry.
Health benefits of Fenugreek Leaves
The word “fenugreek” has its origin in the Latin language, and refers to ‘Greek hay’. Fenugreek leaves are also known as ‘Methi Ke Patte’ in Hindi, ‘Menthikora’ in Telugu, ‘Venthiya Keera’ in Tamil, ‘Menthya Soppu’ in Malayalam, and ‘Methi Sag’ in Bengali. Fenugreek too contains strong antioxidants.
Fenugreek leaves has so many benefits -
**Fenugreek lowers blood sugar levels
**Fenugreek leaf has an incredibly strong effect on blood lipid levels; it may also prove helpful in lowering atherosclerosis.
**This herb is highly beneficial in reducing skin marks and blemishes.
** Considering its countless natural benefits, it works as an excellent alternative to damaging and unsafe chemical found in local shampoos.
What is Poori/Puri?
Poori is the popular Indian deep fried and puffed bread made from whole wheat flour, salt and water. They have many variations like methi poori, ajwain poori, palak poori, plain poori, beetroot poori and many more.
Poori is very versatile dish that it can be paired with savories or sweet. This is the perfect food to take along with your long route while traveling in train or air bus. You can even try gujarati methi thepla too while traveling.
Methi poori can be eaten as such or can be paired with aloo curry and yogurt or pickle or any dry sabzi. This Indian puffed bread is little bit oily but ya considered very nutritious and good for digestion.
Dahi Methi Puri is so crispy and melt in your mouth puri recipe, because the puri dough is made by combining dahi and whole wheat flour. Dahi helps us make a soft dough.
These Dahi Methi Puri's can be served at any time of the day be it breakfast, lunch or even dinner.
This recipe is a part of A to Z recipe challenge, a challenge & it was initiated by me with my other blogger friends and made Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.
This is our 6th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala
D - Dates, Almonds and Coconut Rolls
E - Breakfast Egg Muffins
This time the alphabet is "F" so I choose fenugreek and thought of sharing our family favourite breakfast i.e "Dahi Methi Poori".
Let's see how to make this poori.
Serve Methi Puri along with Sukhi Aloo Sabzi Recipe (Spiced Potato Stir Fry) or Aloo Gobhi Matar alongside some Kesari rice kheer(saffron flavored rice pudding) - Sooji Halwa Recipe, and a glass of Sweet Lassi Recipe a perfect platter for your holiday brunch.
Course : Bread
Cuisine : Indian
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes
Servings : 4
Author : Jolly Makkar
Ingredients :
Whole Wheat Flour - 2 cups
Methi Leaves / Fenugreek leaves - 1 cup (cleaned, finely chopped and washed properly)
Ajwain / Carom Seeds - 1/2 tsp
Dahi / curd - 1 cup
Salt to taste
Red Chilli Powder - 1/2 tsp
Turmric powder - 1/8 tsp
Oil for deep frying
water if required for making dough
Preparation Method :
1. First clean the methi leaves, finely chopped it and washed it properly with regular water then drinking water 2 to 3 times.(This process is very important because methi leaves has so much dust and impurities so we need to clean and wash it properly).
2. Mix whole wheat flour, salt, ajwain, methi leaves, turmeric powder and red chilli powder in a bowl.
3. Next bring the dough together with the curd to make a smooth and soft dough. If required, use a little water, if the curd is not enough to make a soft dough. I have added water.
4. Cover and keep the dough aside for 20 minutes.
5. Make equal portions of the dough, similar to the size of a lemon.
6. Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness.
7. Heat oil in a kadai on medium flame, gently slide the flattened poori into the kadai, and gently fry the puri with a slotted spatula, continuously yet gently pouring oil onto the puri, allowing it to puff up.
8. Flip it over and cook on the other side for about 30-40 seconds until browned. Remove from the kadai and place on an absorbent paper, to drain off the excess oil. Take out on a tissue lined plate.
9. Serve hot pooris with aloo gobi ki sabzi alongside some mango pickle, and a glass of sweet lassi or aamras for a perfect lunch or breakfast.
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16 comments
Lovely and crispy puris.. I love them with masala chai
ReplyDeleteWhile all of us at home love pooris, I have never tried out any variations apart from the traditional, plain pooris. This is such an interesting twist that I'm sure I'll love! The dahi and the methi leaves must add such a lot of flavour to the pooris!
ReplyDeleteI make methi puri often at home but have not added dahi to the dough. Will try that next time I make them. Actually, your recipe has tempted me to make them tomorrow for lunch.
ReplyDeleteJolly I liked the addition of dahi in pooris , I can image the softness of these pooris with added dahi.. we also love these with rase wale aloo.. so filling and nutritious for kids too.. one of the best food to pack while travelling.
ReplyDeleteMethi puri looks crispy and delicious. Everyone love puri in breakfast. And methi and dahi makes these puri nutritious. Aloo curry is perfect as a side dish. But I would love to have these delicious as a snack with tea or coffee.
ReplyDeleteI often make methi poori and paratha at home but do not addcurd to it. Next time I will try your version Jolly as a variation.
ReplyDeleteJolly, the whole set up of sabzi and achaar is super tempting along with those lovely pooris on the platter. Perfect weekend meal. Like you, I add curd to the dough as it helps in softness even when the pooris are at room temperature or being packed for tiffin etc.
ReplyDeleteMany a train journey has been made bearable by having methi puris on hand. :D Your post is making me want to make some NOW!
ReplyDeleteLove the spice combination in the poori! These pooris can be had as is with all those masalas and with aloo bhaji, they will be a treat! Adding dahi to the dough must have made them super soft too. I remember when we used to go on train journeys 2-3 days long, mom would make pooris with dahi as those would stay softer for long!
ReplyDeleteWow, the methi poori looks great. They are always a go to breakfast for my family with some pickle or masala chai.The platter is tempting me to Mae some now !
ReplyDeleteColourful and lovely pooris. I haven't added any curd in my poori recipes. Like that idea and will try it out.
ReplyDeleteLove the addition of dahi in this puris. They must have come out so soft and with aloo saag, I am just drooling here. yummy share.
ReplyDeleteI have never added dahi to puri atta. I am sure it adds a great deal of softness. looks delicious with the sabji and achar
ReplyDeleteI love these kind of pooris with added flavor. The used methi leaves here surely takes the flavor to another level and I just love these flavors !
ReplyDeleteMethi poori looks super delicious Jolly!!! My little girl being a fan of poori will surely like this on it's own. I think this is a great way to sneak in veggies for picky kids. Lovely recipe :)
ReplyDeleteMethi poori looks delicious and Super tempting.They Are so flavorful. I can never say no to it.
ReplyDelete