Ajwain Methi Pooris ( Fried,puffed methi bread)

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INTRO : AJWAIN METHI POORIS are crispy,flaky tasty breads filled with the goodness of health,nutrition,fresh fenugreek and Ajwain seeds. These pooris are a perfect snack with a nice,steaming hot cup of coffee or chai for those rainy mornings, when you are watching the rain drizzle on your window panes. These pooris with tangy tomato chutney are perfect for those who love( PaaniPoories), Not only these pooris satisfy the cravings for those samosa,kachoriz,they add immense value to your diet.For all the health conscious this recipe is a boon plus it’s so easy to make and simple.

• Ajwain seeds have always been known to have medicinal properties like they help in digestion.
• They might also help against certain infections as they have antioxidants and antimicrobial properties.
• Ajwain also helps relieve symptoms of RESPIRATION BRONCHITIS AND ASTHMA, [ Do check with your doctors though]

https://tikkazndcurriez.in/methi-%f0%9f%8c%bd-cornmethi-makai-malai-2/

Try the above METHI-CORN RECIPE you will love it it’s creamy,tasty and unique, rarely do you find this dish in any fine dine restaurants and if you do find,don’t lose the chance of trying it, in the meantime, check out my Recipe it’s equally tasty and Easy to make. Let me know if you do.

Ajwain Methi Pooris ( Fried,puffed methi bread)

Recipe by Lina@tikkazndcurriez. Course: Blog, Easy to make snacks, Morning brunch, Breakfast recipe, Evening snacks recipe, Easy recipe for beginnersCuisine: Indian, MaharashtrianDifficulty: Easy-to-make, quick, Simple, Easy for beginners

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

350

kcal

Total time

40

minutes

Ajwain methi pooris are crispy and flaky breads infused with the goodness of fenugreek leaves (methi) and carom seeds (Ajwain) Perfect for the rainy season.

Ingredients

• 2 cups flour : [ 1 cup rice + 1/2 cup soya flour + 1/2 cup gram flour.

• Semolina : 1/2 cup ( rawa)

• Fenugreek leaves : 3 tablespoon (If possible fresh)

• Homemade Garam masala : 1/2 teaspoon [ How to make homemade garam masala- check my Kolhapuri Mutton thecha recipe]

• Thymol seeds : [ Ajwain seeds] : 1 teaspoon crushed.

• Oil : Nearly 1 cup for deep frying [ You can use vegetable oil or Rice barn oil]

• Salts : According to taste.

Directions

• The steps are easy if all ingredients are prepared and kept ready before hand.
  
• So,Step 1 : Kneed all the ingredients together as you would a regular dough rice flour,soya flour, gram flour and semolina, add salt to taste,garam masala powder,crushed Ajwain seeds and fenugreek leaves to make a nice stiff dough.
• Cover with a wet kitchen napkin for half an hour for the dough to set.
• Make small balls of the dough and roll 3 to 4 inch pooris,[ In a pan keep the oil for heating on high flame, when the oil becomes hot,reduce the flame,]Put the pooris and deep fry them from both the sides,to get a golden brown Color.
• Remove them on the kitchen towel to reduce the excess oil,then put it in a nice bowl.
• Serve hot with tomato chutney or any green chutney or sauce of your choice.

Notes

• If you do not have fresh fenugreek leaves, you can use dry fenugreek leaves (Kasuri methi)
• You can interchange the rice flour with all purpose flour or wheat flour ( But obviously taste will undergo change accordingly)
• Images are made using canva and Freepick for aesthetic purposes also,information about Ajwain is meta verified.
• If you do not like to deep fry, instead of making a stiff dough, make it runny and in little oil,make the mix like a pancake/ dosa style. It also tastes real good.
• Instead of fenugreek, you can add any green vegetable of your choice.
• If you are making it like pancake, you can add any topping of your choice like chili flakes,oregano, cheese, the list is endless.
• Let me know how it worked for you 😄