Crispy Methi Dal poori is a deep fried Indian bread mostly served in Indian breakfast on special occasions. I am sharing here How to make perfect puffed, whole wheat crispy masala dal poori recipe which will give you soft inside and crispy outside puri/poori.
Made with the goodness of dry methi leaves, arhar dal, and spicy green chilies, Methi Masala Poori is the fail-proof way of winning hearts at any meal. Here is how to make soft puffy puri that will make you swoon at sight and that too in the comfort of your home.
Puri bhaji or sabzi is one combination that is quick to make and win hearts-all in one go. Poori or puffed Indian flatbreads have always been my go-to-recipe be it for a special breakfast, lunch or dinner. With festivals around the corner, most of us look forward to special indulgent meals and poori is a perfect bread to serve.
How to Make Dal Methi Masala Poori Video Recipe
In India, any occasion is it small or big pooris have been part of our food menu. No festival is complete without making soft fluffy pooris.
Our today’s special Methi poori is a perfect combination of health and delicacy. Methi Masala Poori is made with dry fenugreek leaves, toor dal and aromatic spices that are great for the upcoming festivals. You can savor it with luscious Mathura ke dubki wale aloo or even with simple Aloo tamatar ki sabzi and still love every bit of it.
Winter= Hot Crispy poori!
Winter is incomplete without hot and crispy poori or stuffed parathas. Being a Punjabi my winters are spent experimenting umpteen varieties of pooris and stuffed parathas. When it comes to making poori recipes with atta flour I usually opt for Singhare ka aata ki poori or Methi masala poori. They go along with basic curries as well.
At times when I have cottage cheese or boiled potatoes in my refrigerator, I opt for delicious Stuffed Parathas. You can make the authentic stuffed parathas for winters here.
How to Make Soft Puffy and crispy poori!
We all love crispy, golden and soft pooris but cooking that perfect soft fluffy ball of goodness needs practice and carefulness. As a beginner, I had suffered severe burns while frying the pooris as we keep the oil at a smoking hot level for deep frying it. Therefore, I strongly recommend reading my 5 tips and techniques for deep frying before making the puri.
To make soft puffy poori, religiously knead the dough (taking your time) with your hands. This will make the bread light, soft and airy. Also, apply ghee over the dough and cover it with a moist towel and keep it aside for 30 minutes to make the puri soft and fluffy.
Coming back to Methi Masala Poori it is best savored with tangy curries like-
Masala Aloo, Aloo Pindi Chana, Aloo Tamatar, Aloo Chana, Amritsari Chole and Sookhe Kale Chane Vrat Wale Aloo, Aloo tamatar ki sabzi,
Since this poori recipe has lentils and dried fenugreek leaves it can be eaten as a stand-alone as well. Just rub some tangy pickles or hummus on the poori and devour it the same way we used to eat it during our childhood days. 🙂
Methi poori has a peculiar taste, it is tangy yet soothing and taste of a puffed Indian bread. Combined with the goodness of lentil, fresh methi leaves and basic spices, Methi Masala Poori is perfect for any occasion.
Crisp and tasty Masala Poori - Recipe Notes
- Carefully mix all the ingredients and bread the dough.
- Bread and then knead the dough carefully to make soft fluffy pooris.
- Apply ghee over the dough and cover it with a moist cloth. Keep it aside for a while as this will make the dough soft and tender.
- Read my 5 tips and techniques to perfectly fry the poori.
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Methi Masala Poori
Ingredients
- 250 gms Whole Wheat Flour/ atta
- 1 cup Arhar dal boiled
- ½ teaspoon Carom Seeds/ Ajwain
- ½ teaspoon Cumin Seeds
- 2 tablespoon Dry Fenugreek Seeds/ Kasuri Methi
- Salt to taste
- 1 teaspoon Green Chilli Paste
- 1 tablespoon Ghee
Instructions
- Wash your hands clean and then take a plate where you can easily mix aata or whole wheat flour. Now, add 250 gms of whole wheat flour in it.
- Add 1 cup boiled arhar dal, ½ teaspoon Carom Seeds/ Ajwain and ½ teaspoon Cumin Seeds on the wheat flour.
- After that add 2 tablespoons of dry Fenugreek Seeds/ Kasuri Methi, salt to taste, 1 teaspoon of green chilli paste and a teaspoon of ghee on it.
- Mix all the ingredients thoroughly and add water in small instalments to make a stiff-liable dough.
- Now, using your hands gently make a dough of the mix. Knead the dough with your hands for at least 5 minutes till the dough is smooth and soft and it is not sticking on your hands anymore.
- Apply ghee over the dough and after applying ghee cover all sides of the dough with clean moist cloth for 30 minutes.
- After 30 minutes uncover the dough and take small portions and make round balls of it.
- Now, on a flat surface keep the ball and apply some oil on it. Roll out the small ball in small poori shape. Make 5-6 pooris at a time.
- Take a deep-cooking pot and pour oil in it. Allow the oil to smoke point and gently slide in the poori.
- Keep pressing the poori from above and flip and cook it until golden brown.
- Serve the hot and fluffy poori with curry and dessert.
Great recipe though can I add some dried spices too?
I have always wanted to experiment with pooris, this one looks really good. Will try them for sure. 😀
This is great, I was actually looking for poori recipe for Diwali. I am going to try this one, hope it goes well. 🙂
It's great how you have mentioned the tips for deep frying as well. Now, I will be able to make pooris as well. Thank you! Great Recipe.
Perfect recipe for Diwali. 😀