Padmas Navaruchi

ALOO METHI POORI

padmakmurthy

June 6, 2020

This is yet another variation of POORI;-ALOO METHI POORI.

So it has both the yummy taste of Aloo and a little bitter taste of Methi.

Both tastes mix up very well.

Sometimes we don’t have time to make both pooris and sabzi.

At that time you can make a poori with a combined taste of Aloo and Methi (Fenugreek leaves), with a combination of spices.

Aloo methi Pooris made in this way are very tasty, spicy, and delicious in to eat.

This is very handy and appropriate for tours and traveling as it remains soft and not messy to carry around.

Let us have a look at the ingredients needed to make it.

INGREDIENTS NEEDED FOR ALOO METHI POORI

Wheat flour-1 cup
Methi (fenugreek)leaves-1cup washed and chopped
Potato-1 big boiled and peeled
Semolina(fine rawa)-1 tablespoon
Red chilly powder-1 teaspoon
Red chilly flakes-1 teaspoon
Carom(om)seeds-1 teaspoon
Turmeric powder-3/4 teaspoon
Table salt -3/4 tea spoon or according to taste
Asafoetida(hing)-1/2 teaspoon
Water -1/2 cup (according to need)
Oil – 3table spoon for kneading flour
Oil-450ml or enough to deep fry the pooris

PREPARATION OF DOUGH FOR ALOO METHI POORI

On a big plate take wheat flour.
Add semolina(fine rawa) to that.
Grate the potato(pre-boiled) and add.
Take methi, remove stems, and chop it coarsely.
Put all dry masala namely; Red chilly powder, Red chilly flakes, Carom seeds(om or ajwain), Turmeric powder, Table salt, Asafoetida(thing), and Oil to knead(2-table spoon).
Mix all nicely.
Now add little water and start kneading the dough.
When all the dough comes together and you are able to make a firm dough, then stop adding water and then smear 1 tablespoon of oil and keep covered.

METHOD

After 15 minutes take the dough and knead to smoothen it. Divide into 3 or 4 portions. Make a log, out of the dough by rolling on the rolling board. Cut small portions and then flatten. Roll out small pooris.