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Methi Poori/Puri



The theme I chose for Blogging Marathon#28 is Indian bread varieties and today's recipe is Methi puri for the fried bread.
I had this methi puri first time in one of my neighbor's house long time back,myself and my kiddo both liked it very much.
I exactly follow her recipe but here I used the kasoori methi instead of fresh methi leaves due to unavailability.
This puri doesn't need any curry for side,it tastes good with a simple pickle and yogurt,now off to the recipe..........  



Ingredients

IngredientQuantity
Whole wheat flour1cup
Gram flour/besan/  kadalamaavu1/4cup
Maida/All purpose flour1/4cup
Kasoori methi 3tbs
Aamchur powder1/2tsp
Chilly powder/milagai podi 1/2tsp
Turmeric powder/manjal podi1/2tsp
garam masal powdera pinch
Carom seed/ajwain/omam1/4tsp
Ginger(grated)1tsp(optional)
Salt1tsp
Oilto fry





Method
  • Take wheat flour,all purpose flour, gram flour in a bowl.To this add red chilli powder,garam masal powder, carom seeds,kasoori methi and salt mix it. 
  • Add two tablespoons of oil and mix,add enough water and knead into a stiff dough.Let it rest for 10 minutes.
  • Heat the oil in a pan in a medium flame. 
  • Divide the dough into lemon sized portions and roll into balls. Roll them into thick puris on a greased or floured surface. 
  • Once the oil is hot enough slide each puri into the hot oil and deep fry till golden and crisp. 
  • Drain and place on a paper towel. 
  • Serve it hot with pickle and yogurt or curry of your choice.
 

Enjoy...................................................

  • The kneaded dough should be soft at the same time stiff otherwise the puri won't puff up and absorbs more oil.
  • After sliding the puri add some hot oil on the puri with the skimmer to puff up. 
  • If you are using fresh methi leaves add a fistful for this given measurement.

Check out my fellow bloggers participate in Blogging Marathon#28.



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