Kasoori methi masala poori, easy to make and packed with flavours. You don’t really need anything with this, can be enjoyed just like that or with a cup of tea. I came across this recipe on a facebook group, a lady named Uma Nardas had shared it. The original recipe had fresh methi (fenugreek) leaves but I have used slightly roasted kasoori methi instead and it turned out great, since then it’s been a regular dish at home. I sometimes serve this with a side dish and sometimes just with a hot cup of tea. My mother makes similar poori using maida along with a good amount of mirchi powder and heeng in it. I have used wholewheat flour here, I avoid using multigrain atta for pooris.
Methi masala poori is very crispy due to the addition of rava and is full of flavours. I personally love having this during evening with chai. I make sure to add extra sugar to my tea when I make this poori. Mr. Husband is not fond of pooris but he enjoys this equally. Frankly, I have never tried making this with fresh methi leaves because I simple love using kasuri methi. Kasoori methi if roasted before using enhances the flavour of any dish.
Recipe (serves 2)
1 cup whole wheat flour
3 tbsp kasoori methi
2 tsp rava
2 tsp maida
2 tsp curd
1 tsp ghee
1/4 tsp turmeric powder
1 tsp coriander powder
1/4 tsp ajwain
1/4 tsp jeera
Salt to taste
Water as needed to form a dough
Oil as needed to deep fry the poori
In a tawa (not very hot), add kasoori/kasturi methi, once they turn crisp, crush them well between your palms. They burn really quickly, so be careful.
Next, sieve the flour in a bowl. Add all the ingredients except water and mix well. Slowly start adding water and make a smooth yet stiff dough. Keep aside. In a frying pan, heat oil. Take one dough ball at a time and roll the dough evenly into circles which are neither too thin nor thick. Add the rolled poori to hot oil. Turn the poori after it puffs up to cook the other side as well. Fry till the poori turns golden brown from all sides. Make all pooris like this and transfer to paper napkins to remove excess oil. Serve hot.
Adjust spices according to your taste and preference.
Make sure to powder kasoori methi well.
Seive kasoori methi powder as well if needed.
The dough needs to be firm.
As the dough has ajwain and jeera so the poori won’t puff well if made very thin so a make little thick pooris.
If you add more water, it will be difficult to roll the poori without any flour or oil so add water carefully.