A bunch of fresh green methi can weave magic into many a delightful dish. The leaves are pungent yet foh-so-flavourful when used in measured quantities with other balancing ingredients. Methi parantha remains my all time favourite, only superseded by crispy, crumbly, deep fried methi pooris ! My version uses Verka Dahi to knead the dough, taking the puffy beauties to another level !
- ¾ -1 cup Verka Dahi
- 1¾ cups wholewheat atta
- ½ tsp ajwain
- ½ tsp jeera
- 1 cup (packed) washed and chopped methi leaves
- Salt to taste
- Chili powder (optional)
- Oil for frying
- Use a shallow, wide utensil (paraat) ,mingle the atta with the salt, ajwain, jeera and chili powder.
- Scatter the chopped methi over it and mix lightly.
- Lightly beat the Verka Dahi and pour over to make a dough, adding a little water if needed.
- Heat oil for frying while you make even sized balls of the ready dough.
- Roll out each poori and deep fry in hot oil till it puffs up and acquires a golden colour.
- Drain and serve with a potato bhaji,chana, or a raita and pickle.
Note : A smearing of oil will prevent the dough from sticking while you roll. Add bajra atta or makki atta to the dough for more nourishment. You can also make these pooris in the form of a snacky bite. Make a firmer dough and roll out a large clump of it. Cut out small shapes with a cookie cutter and deep fry on a lower heat till crisp. In this case the thickness of the dough could be a little more.