Indian Food : Breads : Methi Poori

II Methi Poori II

Ingredients:

1cup fresh fenugreek leaves(methi)

1/3rd cup Luke warm water, or as needed

1-2 green chilies (finely chopped)

2tbsp curd

2tbsp melted ghee or oil

21/4th cup chapati flour(atta)

1/4th tsp. turmeric powder

1tbsp ground coriander

1/2tbsp Garam masala powder

1tsp salt

Ghee or oil for deep frying

Preparation:

Wash and pat dry fenugreek leaves (methi)
Place fenugreek leaves in a saucepan and add 2tbsp of water, cover the pan and place it over moderate heat. Cook for 2-3 minutes, remove the pan from the heat and let the softened green cool.
Combine the green chilies, curd and melted ghee or oil and blend a little in a mixie. Add the greens and process until pureed.
Combine flour, turmeric, coriander, garam masala and salt in a bowl, mix well. Add puree and 2-tbsp oil and make soft and pliable dough. Use water if required.
Let the dough rest for at least 1/2 an hour covered with damp cloth.
Knead the dough briefly. The dough should be stiff enough to roll without extra dry flour, if it has softened too much, knead in flour as necessary.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil, flatten and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.
Heat plenty of oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
Serve hot immediately.