Methi Poori

Ingredients

• 1 cup wheat flour (chapati flour)
• 1/4 cup besan (chickpea/bengal gram flour)
• 2 tbsp dried fenugreek leaves (kasuri methi)
• 3/4-1 tsp red chilli powder
• 1/2 tsp jeera powder
• Turmeric powder, a pinch
  
• salt to taste
• 1 tsp vegetable oil
• Oil for deep-frying
  

Preparation

1. In a mixing bowl, combine the flours, kasuri methi, turmeric, red chilli, cumin powders and salt and using a little water, make a smooth, soft but firm dough. Use 1 tsp of oil to smooth over the dough and make it non-sticky. Cover and set aside for 5-10 minutes.
   
   
2. Make about 1-inch balls with the dough using a little oil. Roll on a lightly floured surface into a thin circle about 2-2.5 inches in diameter, sprinkling flour as needed.
   
   
3. Repeat with the remaining dough. Cover the pooris with a paper towel so they don't dry out.
   
   
4. Heat oil for frying while rolling out the pooris. The oil is ready when you see it smoking. You can test this by dropping a small ball of dough. The oil is ready if the dough rises quickly to the top.
   
   
5. Drop a poori gently into the oil. Press the poori with the edges of a spatula so the entire poori is covered in oil. When the methi poori puffs up, fry for a few seconds and turn over and fry until golden brown. Remove and drain on a paper towel.
   
   
6. Repeat with the remaining dough balls.
   
   
7. Serve the methi poori hot with chana masala or other curry and raita.

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