Fenugreek leaves poori (menthe soppu poori) step-by-step recipe with photos.
About this recipe
Fenugreek leaves are known for their health benefits. Both fenugreek leaves and seeds are widely used in Indian cooking, in spite of their bitterness. The leaves are used in curry, side dishes, 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.
Fenugreek leaves are widely used for their health benefits. They are known for lowering blood sugar levels and inflammation. They are also given to breastfeeding mothers as it is known to increase milk production.
Typically pooris are served with Saagu (mixed vegetables in coconut base) in my house. But I really like these particular pooris with simple potato curry. Finely chopped fenugreek leaves mixed with wholemeal 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 🙂
Click here for the classic poori recipe.
Step by step instructions
1. Mix fenugreek leaves, yogurt, and spices with flour. Knead into a stiff dough and let it rest.
2. Roll into small discs.
3. Fry pooris, and agitate the oil so that they puff.
4. Flip and fry on another side for a few seconds.
Pooris ready to be served
5. Chop potato, tomato, and onion.
6. Saute onion with spices.
7. Add tomatoes and cook.
8. Once the tomatoes are soft and mushy, add the potatoes. Simmer until fully cooked.
Fenugreek leaves poori served with potato curry
Fenugreek leaves poori
FOR FENUGREEK LEAVES POORI:
- 1 cup fenugreek leaves (methi/menthya soppu)
- 1 cup wholemeal flour (atta)
- 1 cup plain flour (maida)
- 3 tablespoon yogurt
- 1 teaspoon carom seeds (ajwain)
- 1 tablespoon oil
- Salt to taste
- Oil for deep frying
FOR POTATO CURRY:
- 4 potatoes
- 1 onion chopped
- 2 tomato chopped
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 curry leaves
- ½ teaspoon turmeric powder
- ½ inch ginger grated
- 2 tablespoon oil
- Salt to taste
- 2-3 green chilli or to taste
- A generous pinch asafoetida (hing)
TO MAKE FENUGREEK LEAVES POORI:
- Remove the stem from fenugreek leaves and wash thoroughly. Chop the clean leaves finely
- Sieve together wholemeal 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
- 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
- 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
- Drain on kitchen towel
- Serve with potato curry or any side dish of your choice
TO MAKE POTATO CURRY:
- Wash and peel the potatoes. Cut them into small cubes
- Heat oil in a frypan. Add mustard seeds and let it splutter. Add cumin seeds, asafoetida, ginger, green chilli, curry leaves and fry for a minute
- Add onions and fry until they are translucent
- Add tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft
- Add potatoes and mix well. Add sufficient water and bring to boil. Cover and simmer until the potatoes are cooked (about 15 minutes)
- Remove the cover, increase the flame, and dry out any excess water. Turn off the heat
- Serve hot with pooris
- 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 (amchur) to the poori dough for added flavour
- You may add the juice of ½ lemon to the potato curry for extra tangy taste