Recipe- Winter Special Methi Dal Poori

Methi Dal Poori with the goodness of Methi and making the best use of the left-over dal. Fenugreek or Methi a flavourful green which has bitter taste is one of the healthiest green that is available in winter season, especially in North India. Nowadays it is a different thing that every vegetable or fruit is available everywhere even globally. I love to use fresh methi leaves in veggies like Methi Malai Matar Curry, Gajar Matar Methi and the simplest of all Aloo Methi!! Because of the bitter taste of the leaves, Methi/Fenugreek is usually added in combination with other veggies. It is also a flavorful addition to Indian Savoury Pancakes like Besan Chilla(Chickpea Flour based). Methi Paranthas or Methi Pooris are the best ways to use this bitter vegetable, which adds flavor to your food.

Ingredients

1 Cup Whole Wheat Flour
1 Cup Fresh Fenugreek Leaves
1 Cup Leftover Dal(Yellow Lentils) optional
1/4 tsp Caraway seeds/Ajwain
1/4 tsp Cumin Seeds/Jeera
Salt as per taste
Oil for frying

Method

* Finely chop fenugreek leaves, if using food processor, add all the ingredients (whole wheat flour, dal and spices together) and knead. The should not be very soft nor too tight. If not using dal, knead the dough with water as required.

* Keep the dough to rest for 5-10 minutes. In a heavy bottomed pan or kadhai, heat oil for frying pooris.

* When ready to make, divide the dough into tennis sized portions, using a rolling pin, roll each portion to a small circular disc refer pics below.

* Test whether the oil is hot enough for pooris, drop a small dough ball in oil, it should rise up sizzling in hot oil. Oil is ready for frying pooris.

* One by one fry all the pooris till light brown. Drain on paper towel/kitchen towel.

* Serve hot with pickle/ chutney or curry of your choice.