There’s nothing quite like the aroma of freshly fried Methi Poori filling the kitchen! These incredible, puffed-up breads are a festival on a plate—crisp on the outside, yet soft and layered on the inside. Infused with the earthy flavor of fenugreek (methi) and a warm blend of Indian spices, each bite is a pure delight. While traditional with methi, this recipe is wonderfully versatile; fresh spinach or a mix of your favorite herbs work just as beautifully. Serve them hot with curry, pickles, or a simple bowl of yogurt, and watch them disappear!
Ingredients
• 📜
• Yields: 16 pooris / Prep time: 25 minutes / Resting time: 30 minutes – 3 hours / Cook time: 30 minutes
• For the Greens Purée
• Fresh Greens: 1 cup / 50g lightly packed fresh fenugreek leaves, spinach, or finely chopped mixed herbs
• Water for cooking greens: 2 tbsp / 30 ml, if using fenugreek or spinach
• Green Chilies: 1-2, seeded
• Plain Yogurt: 2 tbsp / 30 ml, room temperature
• Melted Ghee or Vegetable Oil: 2 tbsp / 30 ml
• For the Dough
• Flour: 2.25 cups / 280g total, using either 100% chapati flour (atta) OR a mix of 1.25 cups whole wheat pastry flour and 1 cup all-purpose flour
• Lukewarm Water: 0.33 cup / 80 ml, or as needed
• Ground Coriander: 1 tbsp / 15 ml
• Garam Masala: 0.5 tbsp / 7.5 ml
• Turmeric Powder: 0.25 tsp / 1.25 ml
• Salt: 1 tsp / 5 ml
• Frying Oil: Ghee or vegetable oil, for deep frying
Instructions
1. 🧑🍳
2. Prepare the Greens Purée: If using fenugreek or spinach, cook the washed greens with 2 tbsp of water in a covered saucepan for 2-3 minutes until just softened. Drain well and cool. If using soft herbs, skip the cooking. Add the greens, green chilies, yogurt, and 2 tbsp of melted ghee to a blender and blend until completely smooth.
3. Make the Dough: In a large bowl, whisk together the flour(s), ground coriander, garam masala, turmeric, and salt. Pour in the green purée and begin to mix, slowly adding the lukewarm water until a firm, non-sticky dough forms. You may not need all the water.
4. Knead and Rest: Turn the dough onto a clean surface and knead for 8-10 minutes until it is silky smooth and pliable. Form it into a ball, lightly grease the surface with oil, and place it in a bowl. Cover with a damp cloth and let it rest at room temperature for at least 30 minutes or up to 3 hours.
5. Shape the Pooris: Briefly knead the rested dough and divide it into 16 equal pieces. Roll each piece into a smooth ball, keeping them covered with a damp cloth. Lightly grease your rolling surface and pin with oil (do not use flour). Roll one ball into a 5-inch / 12.5 cm circle. Repeat with the remaining balls, placing the rolled discs on a plate without overlapping.
6. Heat the Oil: Pour oil to a depth of at least 3 inches / 7.5 cm in a wok or deep pan. Heat over moderately-high heat to 365°F / 185°C. To test, a small piece of dough should sizzle and rise to the surface immediately.
7. Fry the Pooris: Carefully slide one poori into the hot oil. As it floats to the top, use the back of a slotted spoon to gently press it down, encouraging it to puff up like a balloon. Fry for 20-30 seconds until light golden.
8. Flip and Drain: Flip the poori and fry the other side for another 20-30 seconds. Remove with the slotted spoon, allowing excess oil to drip off, and transfer to a paper-towel-lined tray. Repeat with the remaining pooris, ensuring the oil stays hot.
9. Serve Immediately: Pooris are best enjoyed hot and puffed. Serve right away with your favorite curry or chutney.
Nutritional Information
• 🥗 Nutritional Info
• Approximate values per poori
• Calories: 120 kcal
• Carbohydrates: 15g
• Protein: 2g
• Fat: 6g
• Sodium: 150mg
Pro Tips
• 💡
• The dough should be firm and stiff, not soft like chapati dough. This prevents the pooris from absorbing too much oil.
• Always use a drop of oil, not dry flour, for rolling out the pooris. Flour will burn in the hot oil, spoiling the taste and color.
• To get that perfect puff, gently press the poori down into the oil with the back of a spoon as it starts to rise to the surface.
• Maintain a consistent oil temperature between 355-375°F / 180-190°C. If the oil is too cool, the pooris will be oily; if it’s too hot, they will burn before puffing.
