Puri / Poori is a deep fried puffed bread, generally made with wheat or maida,
salt and water. Additionally, in this recipe, I used fresh fenugreek leaves (methi) from my garden. Here the dough is then kneaded, rolled out into a circle and then deep fried
in a hot oil. It tastes great if eaten hot, puffed up with a crispy outside and a moist inside. Though it starts to lose its puffiness and becomes chewy, when cold, poori is still tasty when eaten that way . It is often served for weekend breakfast. Good accompaniment
for poori is potato based curries, dal and channa masala. 
Ingredients1/2 Cup of Whole Wheat Flour
1/2 Maida / All Purpose Flour
1/2 Cup of Methi/ Fresh Fenugreek Leaves
1/4 Tsp of Ajwain / Omam
1/4 Cup of Milk
2 Tbsp of Oil
2 -3 Tbsp of Water
Salt to taste
3 Cups of Vegetable Oil for Deep Frying
Method
- In a medium size bowl, combine the whole wheat flour, maida, ajwain and salt. Add oil and milk, mix by hand until all ingredients are well combined. Gradually add water, to form a dough that holds together.
- Knead the dough in the bowl until the dough is smooth about 5 mins. The dough should be moderately stiff.
- Cover the bowl with a kitchen towel and set aside for 15 mins. In a counter top, roll the dough into a rope and divide it into 12 - 14 equal portions.
- Roll each portion into a ball. Flatten the balls with a rolling pin and roll into a circles ( Small or big) about 1/4 inch thickness.
- Heat the oil in a heavy bottomed pan over medium heat until it reaches 350 degree F.
- Test for readiness by placing a small piece of dough into the hot oil. If the bubbles rises to the surface immediately, it is ready. Place the circles into the hot oil, one piece at a time. The dough will sink to the bottom, but immediately rises up.
- Use light pressure with the back of slotted spoon to submerge the dough intil it puffs. Then, turn it over to brown on second side.
- Once it is done, remove the poori with a slotted spoon and drain on paper towel. Repeat the same procedure with the remaining dough. Serve immediately or keep it warm until ready to serve.
Tips
- If you find your dough is sticky, add a tbsp of flour and knead it again.
- Always cook poori in a medium heat.
- If the oil is too hot, the poori will brown too fast, may remain doughy and uncooked inside.
- You can add grated ginger, red chilly powder for a different twist to the taste.
Health Benefits of Methi or Fenugreek Leaves
- Lowering Diabetes I and II
- High in dietary fiber and Vitamin C
- Lowers serum cholesterol.
- Improves digestion.
- Fenugreek Leaves are rich in vitamins, minerals and good source of protein and Iron.
