Poori– fried Indian flatbread with fenugreek leaves. In winters, the local Indian vegetable markets are flooded with lots of leafy green vegetables like palak, soya methi, sarson and bathua.
All are greens loaded with iron, magnesium and vitamins but different in taste and flavour.
In most Indian householdd, breakfast is incomplete without paratha or poori especially during winters. Personally I prefer making methi ki poori because it is so easy to make.
I usually knead the dough the night before so that it hardly takes any time to prepare the poori next day.
Indian winter breakfast is incomplete without stuffed paratha or poori. Poori fried in mustard oil gives it the perfect pungent flavour.
When I was a kid, I remember waking up on chilly winter mornings to find my mother frying us methi poori for breakfast or to pack them in our school lunch boxes.
This poori goes really well with tangy Indian gooseberry (amla) chutney or pickle.
Preparation time:20 minutes
Cooking time:10 minutes
- 1 1/2 cups wheat flour
- 1 cups chopped fenugreek leaves or any leafy green vegetable
- 2 tbsp curd
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- Salt to taste
- Add salt, turmeric powder, red chilli powder, curd in flour and make dough with some lukewarm water.
- Heat mustard oil in a cauldron and fry the poori.
- Enjoy the poori with chutney or sauce.