Methi (Vendhaya Keerai) Poori

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Healthy Idli Sambar, Best Papputu, Easy Spinach Parathas

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How to Make Methi (Vendhaya Keerai) Poori

  • Pressure cook the potatoes and once cooked, remove the skin and break it into small pieces.
  • Finely chop the onion and tomato and green chilli and keep it aside.
  • In a heavy bottomed pan, add gingili oil and add mustard seeds when the oil is hot.
  • When the mustard seeds starts to sputter, add channa dal and fry until it becomes golden red colour.
  • Now add turmeric powder, along with chopped green chillies, tomato and onion.
  • Fry it till tomato and onion are cooked completely.
  • Now add cooked potato pieces and mix it well along with salt
  • Add required water and make the consistency little thin so that it will be like gravy.
  • Finely garnish with chopped coriander leaves.
  • The delicious Potato masala is ready to serve with poori.
  • Method to make Poori:
  • Take the wheat flour in a bowl and add salt and keep it ready.
  • Clean the methi leaves and finely chop the methi leaves. Grind it along with green chilli to a paste.
  • Add the methi-green chilli paste to the wheat flour.
  • Sprinkle little water and knead it to a tight dough. We should not keep the methi leaves-green chilli paste aside after grinding then the paste will start to taste bitter. Immediately after grinding the paste, we need to mix it with the wheat flour to make a dough.
  • Make small balls of the wheat flour.
  • Take one ball of wheat flour and roll it to 4-5 inch poori using a rolling pin. The same way make other balls of wheat flour.
  • In a heavy bottomed pan, pour the oil and when the oil is hot, gently put the rolled dough.
  • Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
  • Poori is ready to serve with masala.
  • Recipe courtesy: Subbu's Kitchen.