New type of poori which every one will like

Methi Matar Poori

#myrecipe

By Shalini Mathur

Feb, 11th

631

Servings

5 persons

Cook Time

30 minutes

Ingredients

6 - 8

Ingredients

1 cup peas
1 onion
5 garlic cloves
1/2 tsp salt
1 cup methi leaves
3 cups maida
2 tbsp oil for frying peas and methi leaves
1 cup vegetable oil for frying poori

Instructions

Add 2 tbsp oil and add onions and garlic and fry. Add blanched peas to it and mix well. Take out and keep aside. In the same kadai add methi leaves and light stir fry
Now mash the peas mixture with pestle not in mixer as a this gives a nice texture and taste to your poori
Now make a smooth dough with peas mixture and methi leaves and add water and oil as required. Make smaller balls and roll into round pooris
Now add oil in kadai and once the oil is steaming hot slowly add one by one. This poori is not the typical fluffy one rather a crispy flaky one with the yummy taste of peas and methi leaves. Enjoy hot with pickle or curd or sauce.

Notes/Tips

You can have it with sabji or siders

Other recipes

Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.