Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron. The leaves have good dietary fiber and are enriched with Vitamin C.
I relish it with Schezwan Chutney 😉
Wheat Flour: 2 cups
Besan: 1 cup
Methi(Fenugreek leaves): 1 cup chopped
Oil: 1 tablespoon
Asafoetida (Hing): a pinch
Cumin Seeds: 2 tsp
Ajwain or carom seeds: 1 tsp
Salt to taste
Maggi magic cube (Optional): 1
Red chili powder: 1 tsp
Turmeric: 1/2 tsp
Ginger garlic paste: 1 tsp
Oil for frying
Wash and chop the fenugreek leaves, Take some oil in a wok and add cumin seeds, ajwain, Hing and ginger-garlic. Fry properly. Now add, chopped fenugreek leaves, chili powder, turmeric, maggi masala and salt. Put 1 tbsp water and let it cook.
Sieve both atta and besan together and add some salt and the cooked fenugreek mixture. Knead to make a dough, keep adding little water to it till the dough is ready and does not stick to your hands. Keep the dough aside for 30 minutes.
(Note: The dough should be hard enough for making pooris, so add water only if required)
Heat oil in a kadai and make small lemon sized balls from the dough and roll to make pooris. Fry these Poori’s to a golden brown colour and remove on a paper napkin when done.
Serve with Pickle, chutney or sauce.