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II  Methi Poori  II


  • 1cup fresh fenugreek leaves(methi)
  • 1/3rd cup Luke warm water, or as needed
  • 1-2 green chilies (finely chopped)
  • 2tbsp curd
  • 2tbsp melted ghee or oil
  • 21/4th cup chapati flour(atta)
  • 1/4th tsp. turmeric powder
  • 1tbsp ground coriander
  • 1/2tbsp Garam masala powder
  • 1tsp salt
  • Ghee or oil for deep frying


  • Wash and pat dry fenugreek leaves (methi)
  • Place fenugreek leaves in a saucepan and add 2tbsp of water, cover the pan and place it over moderate heat. Cook for 2-3 minutes, remove the pan from the heat and let the softened green cool.
  • Combine the green chilies, curd and melted ghee or oil and blend a little in a mixie. Add the greens and process until pureed.
  • Combine flour, turmeric, coriander, garam masala and salt in a bowl, mix well. Add puree and 2-tbsp oil and make soft and pliable dough. Use water if required.
  • Let the dough rest for at least 1/2 an hour covered with damp cloth.
  • Knead the dough briefly. The dough should be stiff enough to roll without extra dry flour, if it has softened too much, knead in flour as necessary.
  • Make small balls of the dough and cover them with damp cloth.
  • Take one ball of dough and dip a corner of ball in melted ghee or oil, flatten and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.
  • Heat plenty of oil in a kadhai until very hot.
  • Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
  • Serve hot immediately.


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