What is fenugreek leaves
Fenugreek is an interesting herb with diverse uses and many potential health benefits.
It is a plant that stands around 2–3 feet tall. It has green leaves, small white flowers, and pods that contain small, golden-brown seeds. Fenugreek is often used in the Indian subcontinent as a herb (the leaves) and spice (the seeds, also called methi). The leaves have an earthy, grassy and slightly sweet aroma and are a touch bitter to the taste, which is intensified upon drying. When cooked, the bitterness becomes less obvious and blends in with everything else. In the Indian subcontinent, the leaves, both fresh and dried, are used to flavour curries, dals, rotis and all sort of vegetarian dishes. The fresh leaves, known as Shanbalileh in Farsi (Persian language), are also an essential ingredient in Persian cooking and are used to flavour stews, make soups and salads.
I am sharing today a very easy, spicy and temting fried Indian bread or puri recipe using this versatile herb, that is common special in northern part of India. You can have them in breakfast with some homemade spicy curd or yoghurt.
Recipe of Methi puri with yoghurt
- 2 cups Whole wheat flour
- 2 bunches of fresh Fenugreek leaves(methi leaves)
- 1/2 cup Yoghurt or Curd
- 1 teaspoon Carom seeds(Ajwain)
- 1/2 teaspoon red Chilli powder
- 1/2 teaspoon crushed Coriander seeds
- 1/2 teaspoon Sugar
- 1/2 teaspoon Salt
- Cooking oil as required to deep fry
Pluck fenugreek leaves from stem, clean and rinse nicely to remove dirt.
Thinly chop them them.
Take 2 cups of whole wheat flour, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1 teaspoon chilli powder.
Mix and also add carom seeds, crushed coriander seeds and chopped fenugreek leaves.
With your hand, mix everything well and then make a dough by adding water. The dough should be a little hard, as the herb will release water to make the dough softer. I use almost 1 cup water to make the dough. Note that add in water in batches to make the dough. Cover and keep the dough for at least half an hour to release flavour
After resting time, take the dough, divide it into small lime size balls. You can make about 11 -12 balls.
Roll each ball into little thick round sheets(puris).
Heat sufficient oil in a deep pan(Kadai), fry each puri on medium high heat to a golden brown.
Delicious, spicy and flavorful methi puri is ready to serve. You can serve them as breakfast with some spicy yoghurt or any kind of dip you like.