Knead dough only when you are ready to make pooris or it will become too soggy to be rolled into pooris. Also, if you are having difficulty in rolling, place a ball of the dough between two greased plastic sheets and then roll gently.
Yes, the very healthy methi can also taste really good. Try this, will you? Methi bajra is poori made with fresh fenugreek and pearl millet flour/bajra. This finger-licking good, steamy poori tastes even more delicious with chutney, aloo and raita.
- Millet flour (bajra atta) (1 cup)
- Wheat flour (atta) (2 tbsp)
- Fenugreek leaves (methi) (1 cup)
- Potatoes, mashed (1/2 cup)
- Curd (dahi) (3 tbsp)
- Asafoetida (hing) (a pinch)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Cumin seeds (jeera) (1/2 tsp)
- Salt (to taste)
- Oil (for frying)
- Wash and chop the fenugreek leaves and mash the boiled potatoes.
- In a paraat, put in bajra atta and all ingredients, except oil, and mix well.
- Using warm water (little at a time) knead medium-soft dough. Make the dough only when you are ready to fry.
- Make small balls, dust with wheat flour and roll out medium-thick pooris using a rolling pin.
- Heat oil in a kadhai and deep fry the pooris on medium heat till they turn golden brown on both sides.
- Drain on a paper napkin and serve hot with potato curry, buttermilk and pickle.