Makki ka atta and Methi makes a great combination for your taste buds. North Indian Fried dough called poori, eaten with butter will melt in your mouth.
Serve makki methi ki poori with butter
You have tried Makki ki roti. Now try this new combination of makki flour with fenugreek (methi) leaves and i bet that you will fall in love with it.
I tried it recently and all my family members loved it more than makki ki roti.
You can enjoy it with butter and Sarson ka saag. You can also eat it as a snack with your evening tea.
Take a bowl, add Makki Flour, Fenugreek Methi leaves, Wheat Flour.Wheat flour helps in keeping the poori hold itself together.Add coriander powder, Red chili powder, Asafoetida, Garam masala, Mango powder and Salt.Asafoetida adds a very good flavor to the poori.Mix it well to make a dough using your hands. Add warm water gradually as required. Do not add all water in one go.We need to make a tight dough for Pooris.Cover the dough with a cloth or a lid for 10 min. to make it soft.After 10 min., pour 2 tsp of oil on dough and Knead it again for 1 minute. This helps in making the dough surface un-sticky.Dough is ready. Grease your palms with oil and take a small portion from dough.Roll it with both hands to give it a shape of Poori as shown.We are not using rolling pin as the Makki flour is too brittle to get rolled.Add enough oil in a pan and heat it on high flame.Pour the Poori in hot oil for frying.Fry on high flame until it turns golden brown from both sides.Take out once it turns golden brown in color.Makki Methi Pooris are ready to serve with any subzi of your choice, Butter, Tea or Sarson ka saag.
Storage and Serving Suggestions
- Make fresh just before serving.
- We do not recommend refrigerating the poori.
- Serve with Desi ghee or butter on top.
Methi poori with makki ka atta