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
FOR FENUGREEK LEAVES POORI:
FOR POTATO CURRY:
TO MAKE FENUGREEK LEAVES POORI:
TO MAKE POTATO CURRY: