Made with the goodness of dry methi leaves, arhar dal, and spicy green chilies, Methi Masala Poori is the fail-proof way of winning hearts at any meal. Here is how to make soft puffy puri that will make you swoon at sight and that too in the comfort of your home. Puri bhaji or sabzi is one combination that is quick to make and win hearts-all in one go. Poori or puffed Indian flatbreads have always been my go-to-recipe be it for a special breakfast, lunch or dinner. With festivals around the corner, most of us look forward to special indulgent meals and poori is a perfect bread to serve.
How to Make Dal Methi Masala Poori Video Recipe
In India, any occasion is it small or big pooris have been part of our food menu. No festival is complete without making soft fluffy pooris. Our today’s special Methi poori is a perfect combination of health and delicacy. Methi Masala Poori is made with dry fenugreek leaves, toor dal and aromatic spices that are great for the upcoming festivals. You can savor it with luscious Mathura ke dubki wale aloo or even with simple Aloo tamatar ki sabzi and still love every bit of it.
Winter= Hot Crispy poori!
Winter is incomplete without hot and crispy poori or stuffed parathas. Being a Punjabi my winters are spent experimenting umpteen varieties of pooris and stuffed parathas. When it comes to making poori recipes with atta flour I usually opt for Singhare ka aata ki poori or Methi masala poori. They go along with basic curries as well. At times when I have cottage cheese or boiled potatoes in my refrigerator, I opt for delicious Stuffed Parathas. You can make the authentic stuffed parathas for winters here.
How to Make Soft Puffy and crispy poori!
We all love crispy, golden and soft pooris but cooking that perfect soft fluffy ball of goodness needs practice and carefulness. As a beginner, I had suffered severe burns while frying the pooris as we keep the oil at a smoking hot level for deep frying it. Therefore, I strongly recommend reading my 5 tips and techniques for deep frying before making the puri. To make soft puffy poori, religiously knead the dough (taking your time) with your hands. This will make the bread light, soft and airy. Also, apply ghee over the dough and cover it with a moist towel and keep it aside for 30 minutes to make the puri soft and fluffy. Coming back to Methi Masala Poori it is best savored with tangy curries like- Masala Aloo, Aloo Pindi Chana, Aloo Tamatar, Aloo Chana, Amritsari Chole and Sookhe Kale Chane Vrat Wale Aloo, Aloo tamatar ki sabzi, Since this poori recipe has lentils and dried fenugreek leaves it can be eaten as a stand-alone as well. Just rub some tangy pickles or hummus on the poori and devour it the same way we used to eat it during our childhood days. 🙂 Methi poori has a peculiar taste, it is tangy yet soothing and taste of a puffed Indian bread. Combined with the goodness of lentil, fresh methi leaves and basic spices, Methi Masala Poori is perfect for any occasion.
Crisp and tasty Masala Poori - Recipe Notes
Carefully mix all the ingredients and bread the dough. Bread and then knead the dough carefully to make soft fluffy pooris. Apply ghee over the dough and cover it with a moist cloth. Keep it aside for a while as this will make the dough soft and tender. Read my 5 tips and techniques to perfectly fry the poori.
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