Fenugreek Indian fry bread is commonly called ‘Methi Poori’ in Hindi. It is an exquisite and healthy bread to eat for lunch, dinner or just as an evening snack with tea. Fenugreek Indian fry bread recipe is especially popular in winter months. Below are straightforward steps for a fenugreek Indian fry bread recipe that you can prepare with ease at home.
What you’ll need:
- Wheat flour – two (2) cups
- Gram flour – two (2) cups
- Salt – one tablespoon (adjust the amount according to taste)
- Diced fresh green chilies – two tablespoons (again according to taste)
- Freshly washed and cut fenugreek leaves – one cup
- Hot oil – 2 tablespoons
- Turmeric – A pinch
- Asafetida – a pinch
- Cumin seeds – A pinch
- Oil for frying
- Water for kneading the dough
Preparation:
- In a mixing bowl, mix together the wheat flour and gram flour.
- Add the salt to the mix.
- Now add the fenugreek leaves and rub them together with the flours so they are coated with flour.
- Leave the mix aside for 15 minutes to let the salt and fenugreek leaves mix. The fenugreek leaves will shed some water as they react with the salt which means that if you knead the dough immediately it’ll become quite wet and will likely be difficult to cook.
- Now rub the flour between your fingers to get a crumbly mix.
- Add the cumin seeds, turmeric, asafetida and chilies in the flour mix and combine well.
- Make a tiny well in the middle of the mixture and pour the hot oil in the center.
- Use a fork to mix the ingredients together (adding the hot oil makes the bread more crispy).
- Now use water and mix the ingredients together and knead a soft dough. Cover the dough and let it rest for roughly half hour.
- After the dough is rested, make small balls out of it.
- Roll out the balls in three (3) to four (4) inch diameter circles of half (1/2) centimeter thickness.
- Heat the oil in a frying pan.
- Fry the dough in the frying pan on gentle heat till it puffs up and is a golden brown color on each side.
- Drain on some absorbent paper and serve while hot.
For serving:
These tasty breads can be served with:
- spicy tomato chutney
- potato and peas gravy mixture
- curried fish or chicken
- mango and chili pickle
You can make and store this fry bread for up to 10 days at a time and they won’t spoil.
About the author:
Anukriti has a unique point of view on bread and bread recipes. Anukriti’s ardent eye for ’cause and effect’ lets her substitute local ingredients and strategies into conventional bread recipes.
Her Fenugreek Indian Fry Bread Recipe is Anukriti’s latest superb offering.
More of Anukriti’s unique recipes can be discovered on Bread Recipe Secrets.
