Travel friendly snack item
We love travelling by road and the most important question a planner has to think about after the stay and the route details is travel food. Travel food should be easy to make and should retain the taste and freshness for at least a few hours. The dough of this Puri can be made ahead one night prior then just roll and fry before starting the journey.
Pack Methi Puri’s with pickles or sauce for a Picnic or serve it for Breakfast, it will be an instant hit.
Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron. The leaves have good dietary fiber and are enriched with Vitamin C. For more intense taste, add soaked kasuri methi.
I relish it with Schezwan Chutney 😉
Wheat Flour: 2 cups
Besan or Chickpea flour: 1 cup
Methi(Fenugreek leaves): 1 cup chopped
Soaked Kasuri Methi: 1 tbsp(Optional)
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, soaked kasuri methi, 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 enough oil in a wok 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.