I'm not a big fan of fenugreek leaves, known as vendhayam keerai in tamil and methi in Hindi. Hence, my mom decided to disguise them! yes, into the lovely puffed pooris. Guess what? They are surprisingly tasty fortified with iron.
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| VENDHAYAM KEERAI POORI |
Ingredients:
- 2 cups of Wheat flour
- Warm Water as needed
- 3/4 cup finely chopped fenugreek leaves (Vendhyam Keerai)
- Pinch of salt
Method:
- In a bowl add wheat flour, salt and fenugreek leaves.
- Mix well and knead the dough till soft. Keep aside for 15 minutes.
- Make small balls from the dough and roll them out round.
- Heat oil in a deep frying pan, drop the rolled out dough gently.
- Remove the pooris once it puffs up to golden brown and place it on a tissue paper to soak up the excess oil if any.
Caution:
When you keep aside, it is important you cover it with a lid or plastic wrap so it retains the moisture
When you keep aside, it is important you cover it with a lid or plastic wrap so it retains the moisture