Makki Methi ki Poori Recipe – Video
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.
- 2 Cup Maize flour (Makki Ka Atta)
- 1/4 Cup Wheat Flour
- 1 Cup Dry Fenugreek leaves (Methi)
- 1 Cup Water (Warm water for making Dough)
- 1/2 Tsp Coriander Powder
- 1/4 Tsp Red Chili Powder
- 1 Pinch Asafoetida (Hing)
- 1/4 Tsp Garam Masala
- 1/4 Tsp Mango Powder (Amchoor)
- 1/2 Tsp Salt
- 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.
