Ingredients

• 1 cup - wheat flour (atta)
• 2 bunches - methi leaves
• 2 - green chillies
• Salt to taste
• 1 tbsp - water
• Water as needed
• 1/4 liter - oil
• Ingredients for Masala:
• 4 - big size potatoes
• 1 - onion
• 1 - tomato
• Salt to taste
• 1 tsp - mustard seeds
• 2 - green chilli
• 1 tsp - channa dal
• Coriander leaves - few
• 1/4 tsp - turmeric powder
• 1 tbsp - gingili oil

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.