Puffed Methi poori | Indian fried Flatbread

Methi or fenugreek leaves (Fresh or frozen ) is used to make various Indian recipes like patathas, theplas, pooris, khakras, curries and various gravy recipes. I made these puffed Methi pooris using frozen Methi as we do not find fresh Methi in our area where we live. You can find frozen Methi in Asian stores. These pooris are really flavorful and delicious on their own and can be served with any gravy vegetable like Dum Aloo or Chana Masala.

If you are using fresh fenugreek leaves, chop the leaves and add directly to the wheat flour and other ingredients and knead it into the dough. If using frozen leaves, the packet also contains stem which are a bit hard and fibrous and they cannot be chewed very easily while eating the pooris. So I prefer to prep the frozen Methi leaves first, then make the dough. Once the dough is made, the next step would be to make the pooris.

Prepping the Frozen Methi leaves:

Let the Methi thaw and wash them in cold water. This helps to get rid of bitterness in the leaves., Heat oil in the Pan, add Methi and 1/4 cup water and cook it for 15 minutes with the lid on, until the stems  are soft. Remove the lid and cook until the water has all evaporated. Use this Methi to make poori dough.


Ingredients for making poori dough:
(Makes: 25 to 30 pooris of 4 inch diameter)

2 cups Whole wheat flour
1 cup Frozen Methi (see above how to prep the leaves)
Salt to taste
1/4 tsp turmeric powder
1 tsp coriander powder
1tsp cumin powder
1 tbsp oil
1tsp red chili powder
1/2 cup water or as needed

Method:

• In a mixing bowl, add flour, Methi, salt, oil, turmeric powder, coriander powder, cumin powder, red chili powder and mix well. 
• Add water little at a time and start kneading it into a tough dough. The dough loosens a bit after resting time.
• Rest the dough for at least 20 mins. 

 
How to make puffed pooris.

• Heat oil in kadhai or cast iron mini wok on medium to high flame for 15-20 mins. 
• Divide the dough into 5 big portions And roll them out into 10” flat circle of 1/8th inch thickness. 
• Use a round cookie cutter to cut the pooris out of it. 
• Take a flattened poori circle and slowly add in the hot oil. With the help of a slotted spoon lightly press the poori down deeper in the oil. Once it puffs up, flip it over on the other side and fry until brown. Remove the pooris on a absorbent towel.
• Similarly fry all the pooris and keep them aside. They will be crispy if served immediately but they will deflate if stacked on top of each other. They will be delicious each way.

Enjoy!!!