Fenugreek leaf poori (Menthe soppu poori)


Fenugreek leaves are known for their health benefits. Both fenugreek leaves and seeds are widely used in Indian cooking, in spite of its bitterness. The leaves are used in curry, side dish, rice, bread – everything you can think of really. I have grown up loving fenugreek lentil dal (sambar). But nothing could match the ‘menthya soppu poori’ (methi poori) for me. Typically pooris are served with Saagu (mixed vegetables in coconut base) in my house. But I really like these particular pooris with a simple potato curry. Finely chopped fenugreek leaves mixed with whole meal flour and fried; served with potato curry – perfect weekend brunch.

During summer when mangoes are in season, serve this dish with aamras for an awesome meal 🙂

 

Fenugreek leaf poori

Fenugreek leaf poori served with potato curry and aamras

 

For Fenugreek leaves poori:

Ingredients:

Fenugreek leaves – 1 cup
Whole meal flour (atta) – 1 cup
Plain flour – 1 cup
Yogurt – 3 tbsp
Carom seeds (ajwain) – 1 tsp
Oil – 1 tbsp
Salt – to taste
Oil – for deep frying

Method:

  1. Remove the stem from fenugreek leaves and wash thoroughly. Chop the clean leaves finely
  2. Sieve together whole meal flour, plain flour and salt. Mix carom seeds, yogurt, oil and chopped fenugreek leaves. Knead together using water to form a smooth and stiff dough. Apply oil over the dough, cover with a damp tea towel and rest the dough for 1 hour
  3. Once the dough is rested, knead it for 2-3 minutes. Take a small ball of dough and roll it into a small circle by using plain flour for dusting
  4. Heat oil in a thick bottom pan. Deep fry the pooris on medium heat until they are golden brown. Agitate the oil and slightly press the poori so that they puff
  5. Drain on kitchen towel
  6. Serve with pototo curry or any side dish of your choice

Notes:

  • To test if the oil is hot enough, add a small bit of dough into it. If the dough rises to the top, the oil is ready
  • Make sure there are no stems left in the fenugreek leaves. Else the pooris may tear while rolling and the pooris will not puff
  • You may add dry mango powder for added flavour

 

For Potato curry:

Ingredients:

Potatoes – 4
Onion – 1, chopped
Tomato – 2, chopped
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Curry leaves – 5-6
Turmeric – ½ tsp
Ginger – ½ inch, grated
Oil – 2 tbsp
Salt – to taste
Green chilli – 2-3 or to taste
Asafoetida – a generous pinch

Method:

  1. Wash and peel the potatoes. Cut them into small cubes
  2. Heat oil in a fry pan. Add mustard seeds and let it splutter. Add cumin seeds, asafoetida, ginger, green chilli, curry leaves and fry for a minute
  3. Add onions and fry until they are translucent
  4. Add tomatoes, turmeric powder and salt. Cook until the tomatoes are soft
  5. Add potatoes and mix well. Add sufficient water and bring to boil. Cover and simmer until the potatoes are cooked (about 15 minutes)
  6. Remove the cover, increase the flame and dry out any excess water. Turn off the heat
  7. Serve hot with pooris

Notes:

  • You may add juice of ½ lemon for extra tangy curry
Mix fenugreek leaves, yogurt and spices with flour

Mix fenugreek leaves, yogurt and spices with flour

 

Knead into a stiff dough and let it rest

Knead into a stiff dough and let it rest

 

Roll into small discs

Roll into small discs

 

Fry pooris

Fry pooris, agitate the oil so that they puff

 

Flip and fry on other side for few seconds

Flip and fry on other side for few seconds

 

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Pooris ready to be served

 

Chop potato, tomato and onion

Chop potato, tomato and onion

 

Saute onion with spices

Saute onion with spices

 

Add tomatoes and cook

Add tomatoes and cook

 

Add potatoes and cook

Add potatoes and cook

 

methi poori

Fenugreek poori served with potato curry

 

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