Methi wali poori
These methi wali poori were something I made for Diwali feast but somehow forgot to post. They were easy to make and liked by everyone. Since we are methi loving people, these pooris are always welcome.
Recipe of methi wali poori
2 cups of atta (whole wheat flour)
1 cup methi (fresh fenugreek leaves) - stems removed and leaves washed and chopped
1 tsp salt
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder (cayenne pepper)
2 tbsp oil + for frying
1. In a bowl, mix atta, salt, red chilli powder, ajwain and 2 tbsp oil. Rub flour between your fingers so that oil is evenly spread.
2. Add methi leaves and knead it into stiff dough by adding water. Poori dough should be stiffer than chappati dough. Let the dough rest for 1/2 an hour.
3. Take a small ball (peda) out of the dough and roll it into a 3-4 inch round on a lightly oiled surface.
4. Heat oil in a kadhai/ wok or a deep frying pan. You know the oil is hot enough when a small portion of the dough dropped in kadhai sizzles and rises to the surface. Turn the heat to medium.
5. Gently slide the rolled puri in the hot oil. Gently press by a pauni (slotted spoon/ chaari). The poori will puff up. Turn over and fry from other side also till golden brown from both sides. Drain by the same slotted spoon on an absorbent paper. Similarly fry other methi pooris from rest of the dough.
Aloo methi
Aloo methi sabzi is made regularly in our home. We like methi for its unique taste. Methi has a strong flavor and you either like it or you don’t. Whenever I spot fresh, green methi in the market, I buy it almost immediately and cook either aloo methi or methi paratha.
Recipe of aloo methi
1 1/2 cup methi leaves (fresh fenugreek leaves) - cleaned, washed and finely chopped
3 medium aloo (potatoes) - peeled and cubed
1/2 tsp cumin seeds
1/4 tsp turmeric powder
Salt to taste
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp amchoor (dried mango powder)
1 tbsp mustard oil or any other oil
1. Heat mustard oil in a pan to smoking point that is till vapors start coming out of it. If you are taking any other oil, then just heat it. Add cumin seeds. When they change color, add aloo and methi. Add all the spices (except amchoor) and salt. Turn the heat to medium-low.
2. Cook covered till done. Stir in between. Turn off the heat and add amchoor powder. Serve hot with roti or paratha.
Methi thepla
Gujarati cuisine is mainly vegetarian and theplas have a special place in it. You can also call them methi parathas. Theplaa is a delicious item and addition of methi or fenugreek leaves make it even more irresistible. Fenugreek leaves have a unique and slightly bitter flavor and they are also rich in Calcium and Magnesium which is anti- ageing. Theplas remain fresh for 2-3 days at room temperature. Stack them one over the other after cooking them. They are both healthy and tasty.
Recipe of Methi Thepla (Paratha)
1 cup atta (whole wheat flour)
1/2 cup besan (gram flour)
1 cup methi (fenugreek leaves) - chopped
2 tsp oil + for shallow frying
Salt to taste
1/2 tsp red chilli powder (cayenne pepper)
1/4 tsp turmeric powder
1/2 cup yogurt (curd)
1/4 tsp fennel powder (saunf)
methi dough
1. Mix together atta, besan, salt, turmeric powder, red chilli powder and fennel powder. Add methi leaves, 2 tsp oil and mix. Add yogurt and knead into stiff dough. Use as little water as possible to knead the dough. Let the dough rest for 20 minutes.
2. Take a ball (peda) out of the dough and roll out into a 5- 6 inch round tossing it in dry flour while rolling out.
3. Heat a tava (griddle) and cook this round on it from both sides brushing with oil. Cook till light golden brown. Do the same with rest of the dough. These are now called theplas or paranthas. They taste great with green chilli pickle and yogurt.
Methi leaves
