Methi Poori – A Winter delight!

Methi, one of the most abundant and beautiful greens available on Earth. I love it’s beautiful color, smooth texture, soft aroma and of course slightly bitter taste. Available all across India during the Winter season, this is one of my favorite ingredient to incorporate in every meal I prepare. Whether it’s Aloo Tikki, Cutlets, Rice, Dough etc, I just love the exclusive flavor and nutrition…it offers.

Though Winter season offers beautiful fresh vegetables and exceptionally beautiful greens, Methi is one green leafy produce which I adore at heart. It gives me an utter satisfaction in preparing anything with Methi as it makes me belief that no matter what – the final dish will be nutritious for my family. 🙂

This time, for our 113th Foodie Monday Bloghop, the theme is #GreenLeafyVegetable and I hereby present my Methi Pooris for the same. Prepared with love and utmost care, these pooris are delicious, nutritious and can be perfectly served with a vegetable or can be munched as it is with Tea. 🙂

Let’s have a look at the recipe.

Serves: 4

Preparation time: 15 mins

Cooking time: 10 mins

Ingredients

• Fresh bunch of Methi ( Fenugreek ) leaves
• 2 cups Wheat Flour
• 1 tsp Oil for Moin
• 1.5 tsp Ajwain (Carom seeds)
• 1 tsp Salt
• 1.2 cup warm water to knead the dough
• Oil to fry

Recipe

• Clean the methi leaves 2-3 times with water. Chop finely
• Heat a pan and put the leaves. Let them blanch in their own water for 5 mins
• Once done, let them cool down. Don’t forget to pour cold water on the leaves to retain the green color.
• Take wheat flour. Add Carom seeds, Salt, Oil and Methi leaves
• Knead a soft yet firm dough using warm water. Let it rest for 10 mins
• Now, make small balls out of it and roll them out
• Fry them well in hot oil
• Serve hot with a vegetable of your choice or munch them as it is

Enjoy the delicious flavors true to the Indian cuisine. 🙂

Check out my Methi Garlic Butter Naan post here

Disclaimer: All the images are strictly copyrighted. No plagiarism will be tolerated.