Wheat Jowar Methi Poori is a deep-fried Indian poori made with wheat flour and jowar flour with the goodness of fenugreek leaves.
In the AtoZ Indian Pooris for W, I have this wheat jowar methi poori where the pooris are made healthier by adding in jowar and methi leaves. These masala pooris are surely a wonderful way to include methi in your diet.
I came across this recipe that uses these ingredients and the cuisine can be of any origin. I adapted to using whatever I had on hand. Also, Amma always adds ghee to flatbreads when using methi to balance the bitterness. For spice, you can also include red chili flakes, however, I increased the green chili paste and skipped using it.
Since the dough accounts for a healthier option, you can always make Rotis with this dough. These pooris turn out more like a snack that you can snack during the evenings. I used the Delhi variety of Fenugreek that is not very bitter. So you got to make sure you chop it very fine. Knead a tight dough as ingredients will make the dough lose after resting for even 5 mins.
The best way to get even looking shape would always be to use a cutter to have all pooris of the same size. And cooking on hot oil will make sure your pooris puff up. I enjoyed this version as it has a different taste altogether.
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Step By Step Pictures for making Wheat Jowar Methi Poori
Wheat Jowar Methi Poori ~AtoZ Indian Pooris
Ingredients
- 1 cup Wheat Flour
- 1 cup Sorghum /Jowar
- 1 cup Fenugreek Leaves / Methi finely chopped and tightly packed
- 3/4 cup Curds / Yogurt
- 1 tbsp Ghee
- 1 tbsp Green Chili Ginger Paste
- 1/2 tsp Carom Seeds /Ajwain
- Salt to taste
- Water to knead
- Cooking Oil to deep fry
Instructions
- Prep and wash the leaves. Pick out dried and unwanted leaves and drain.
- Chop the leaves finely.
- Grind the green chili, ginger, and ajwain into a fine paste.
- Take the flours, salt, methi leaves, thick curds, ghee, green chili ginger, ajwain paste in a wide bowl.
- Mix everything together well.
- Add warm water slowly to knead to a stiff dough.
- Cover and keep it aside for 5 to 7 mins.
- Divide into equal balls and heat the Kadai for deep frying.
- Dust the balls and roll out into 6 inch diameter discs.
- When the oil is hot, gently slide the pooris
- Press with the ladle on the top slightly to get the pooris to puff up.
- Once cooked, flip to the other side and cook.
- Using the slotted ladle, drain on the kitchen towel.
- Serve with a side dish of your choice.
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1 comment
We combine the wheat , jowar methi , but to make roti , never a poori . Sounds like a great variation of poori . Wish my family was fond of pooris , for every poori variety they want me to make a roti / paratha .