Makki Methi ki Poori Recipe – Video
Makki ka atta and Methi makes a great combination for your taste buds. North Indian Fried dough called poori, eaten with butter will melt in your mouth.
Maahi Gupta Updated 13 Jul, 22
Makki Methi ki Poori Recipe – Video
Makki ka atta and Methi makes a great combination for your taste buds. North Indian Fried dough called poori, eaten with butter will melt in your mouth.
- 2 Cup Maize flour (Makki Ka Atta)
- 1/4 Cup Wheat Flour
- 1 Cup Dry Fenugreek leaves (Methi)
- 1 Cup Water (Warm water for making Dough)
- 1/2 Tsp Coriander Powder
- 1/4 Tsp Red Chili Powder
- 1 Pinch Asafoetida (Hing)
- 1/4 Tsp Garam Masala
- 1/4 Tsp Mango Powder (Amchoor)
- 1/2 Tsp Salt
- Take a bowl, add Makki Flour, Fenugreek Methi leaves, Wheat Flour.
- Wheat flour helps in keeping the poori hold itself together.
- Add coriander powder, Red chili powder, Asafoetida, Garam masala, Mango powder and Salt.
- Asafoetida adds a very good flavor to the poori.
- Mix it well to make a dough using your hands. Add warm water gradually as required. Do not add all water in one go.
- We need to make a tight dough for Pooris.
- Cover the dough with a cloth or a lid for 10 min. to make it soft.
- After 10 min., pour 2 tsp of oil on dough and Knead it again for 1 minute. This helps in making the dough surface un-sticky.
- Dough is ready. Grease your palms with oil and take a small portion from dough.
- Roll it with both hands to give it a shape of Poori as shown.
- We are not using rolling pin as the Makki flour is too brittle to get rolled.
- Add enough oil in a pan and heat it on high flame.
- Pour the Poori in hot oil for frying.
- Fry on high flame until it turns golden brown from both sides.
- Take out once it turns golden brown in color.
- Makki Methi Pooris are ready to serve with any subzi of your choice, Butter, Tea or Sarson ka saag.
