Methi - Makka Poori



Methi Makka Poori




In India,makke ka atta or maize flour is used usually in winter season. Paratha,poorie,dhokla,etc., whatever you like to have ---- it can be made.  Here,in this recipe,methi ( fenugreek leaves ) has been mixed with the maize flour to impart an extra flavor in this dish.

Preparation time  :  20 mins.
Cooking time  :  20 - 30 mins
Servings  :  12 - 13 pieces


Ingredients  :
  • Maize flour / makke ka atta --  1 cup
  • Potato / aloo  --  1 ( big )
  • Fenugreek / methi leaves ( chopped ) -- 1/2 cup
  • White sesame / safed til seeds  -- 1 tbsp
  • Ginger / adrak  --  1/2 inch piece
  • Garlic / lahsun  --  5-6 cloves
  • Green chillies / hari mirch  --  1 or 2 nos.
  • Salt / namak  -- acc.to taste
  • Refined oil / tel  -- for deep frying
  • Water / pani  -- for kneading




Preparation  :
  1. Grind the ginger, garlic and the green chillies altogether with little water, into a paste.
  2. Cut the potato into halves and boil in water with 1/2 tsp of salt. When it gets cool, peel and mash it well.



Method  :
  • Put the flour, mashed potato,ginger-garlic paste,salt, sesame seeds, fenugreek leaves in a bowl,and mix well with help of your hands.
  • Knead the mixture adding little by little water,into a semi soft dough.
  • Make lemon-sized balls out of the dough.
  • Now,take a plastic sheet, and grease its surface with oil.
  • Put each ball on the sheet,and roll puris out of it,they should be semi-thick.
  • Heat oil in a deep kadhai or vessel.
  • Put puri in this oil,one at a time,and fry on low-medium flame.
  • Fry all the puris.
  • Serve hot with aloor dom, green chutney.


Enjoy cooking 

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