Tuesday, August 26, 2008

Fenugreek Puris

This is another creation of mine which is a result of my fenugreeek fever! - Thanks to Redchillies event! ;)
After making puris the last time (fenugreeek fever) successfully, I felt like making them again and my family agreed readily too. As, this might be the last time that I make puris this year. So, this time i trie the idea i had in my mind of adding kasuri methi, dried fenugreek leaves, into the dough. This is something I have tried a number of times with paranthas, but never with puris. Well, I make them only once a year, if at all.

This time I had made the dough a bit softer, which made it more difficult to roll them out as easily like the last time. Typically the puri dough contains some oil and is stiffer than a roti dough, both were not the case this time. But, these were no less delicious than we made the last time, and we relished them to the full. Rishab was munching on them just like that.

Methi Puri


2 cups whole wheat flour or whole wheat atta ( I used whole wheat flour and whole grain missa atta* in the ratio 2/3 and 1/3)
1/5 tsp turmeric
2-3 tbsp kasuri methi (dried fenugreek leaves)
1 tsp ajwain
1 tsp salt
1 tbsp rapeseed oil (I left it out)
1 pinch red chilli powder
* whole grain Missa Atta: whole channa (with skin) and whole barley in rougly 2:1 proportions.

see my last post on Urd daal puris for details
  • mix all the ingredients for puri thoroughly
  • add water slowly and knead into a stiff dough and keep aside for 20 to 30 minutes
  • heat about 600 ml of oil in a wok or deep frying pan for frying the puris on high heat, reduce to about medium-high later, if required
  • In the meantime make small round balls out of the dough
  • flatten them with your fingertips using some oil and roll out round, uniform and thin puris with a rolling pin and using drops of oil when required on a clean and smooth surface
  • deep fry in hot oil and take out with a skimmer and let drip on two layers of kitchen roll before serving
Aloo subzi

4 large potatoes, boiled with skin from the day before, peeled and cut into small pieces or as per taste
1 large onion, chopped
1 inch piece of ginger, peeled and finely grated
1 tsp cumin seeds
1 large pinch crushed asafoetida
1 tsp turmeric powder
2 tsp coriander seeds, ground
1 pinch red chilli powder
1-2 tbsp rapeseed oil
salt to taste

  • heat oil in a fry pan and add cumin and asafoestida, sothat they splutter, stir once
  • Immidiately add the chopped onion and ginger, stir
  • add turmeric and coriander seeds powder and sautè everything till onion are golden brown in colour
  • Add the potatoes and stir fry, adding the chilli powder and salt after a while as well, till done
  • serve with rotis, paranthas or puris
Guten Appetit! As you would say it here, or to put it simply: ENJOY!

This is my second entry to Redchillies' Herb mania- Fenugreek!


Red Chillies said...

Thank you very much for the entry dear PG. You are indeed spreading the fenugreek fever. I need to try adding kasuri methi to pooris too.

But hey like you, I think I am done with pooris for this year as well :-))

Sunshinemom said...

Kasuri Methi rocks! Loved this poori:)

Jayashree said...

These puris smell absolutely divine while being fried, don't they? That's one reason why I love kasuri methi.

Aparna Inguva said...

I miss eating these pooris yaar. Its been ages since I had em! Look delicious! Now what

Sameera.. said...

This is super-duper good - 'bookmarked' !
Best Rgds,
Sam !

A_and_N said...

Superb post PG! The poori looks great and aaloo sabzi is a classic combo. Absolutely mouthwatering :D

PG said...

Thank you all for your wonderful comments! It is so encouraging :)