Fenugreek leaves poori

Fenugreek leaves poori (menthe soppu poori) step-by-step recipe with photos.

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.

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 🙂

For the classic poori recipe, click here.

Fenugreek leaves poori step-by-step recipe with photos

1. Mix fenugreek leaves, yogurt and spices with flour

2. Knead into a stiff dough and let it rest

3. Roll into small discs

4. Fry pooris, agitate the oil so that they puff

5. Flip and fry on other side for few seconds

Pooris ready to be served

6. Chop potato, tomato and onion

7. Saute onion with spices

8. Add tomatoes and cook

9. Add potatoes and cook

Fenugreek leaves poori served with potato curry

Fenugreek leaves poori

Shilpa

Finely chopped fenugreek leaves mixed with whole meal flour and fried; served with potato curry – perfect weekend brunch.

5 from 1 vote

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Course Breakfast, Main Course

Cuisine Indian, Karnataka

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Ingredients

  

1x2x3x

FOR FENUGREEK LEAVES POORI:

• 1 cup fenugreek leaves (methi/menthya soppu)
• 1 cup wholemeal flour (atta)
• 1 cup plain flour (maida)
• 3 tbsp yogurt
• 1 tsp carom seeds (ajwain)
• 1 tbsp oil
• Salt to taste
• Oil for deep frying

FOR POTATO CURRY:

• 4 potatoes
• 1 onion chopped
• 2 tomato chopped
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• 5-6 curry leaves
• ½ tsp turmeric powder
• ½ inch ginger grated
• 2 tbsp oil
• Salt to taste
• 2-3 green chilli or to taste
• A generous pinch asafoetida (hing)

Instructions

 

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

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 (amchur) to the poori dough for added flavour
• You may add the juice of ½ lemon to the potato curry for extra tangy taste

Nutrition Facts

Fenugreek leaves poori

Amount Per Serving

Calories 108 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 20mg1%

Potassium 222mg6%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 12IU0%

Vitamin C 14mg17%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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