Fenugreek Indian fry bread is normally called ‘Methi Poori’ in Hindi. It’s a very tasty and healthy bread to eat for lunch, dinner or perhaps as an evening snack with tea. Fenugreek Indian fry bread recipe is especially popular in the winter months. Provided below are easy steps for a fenugreek Indian fry bread recipe which you can easily prepare at home.
What you need:
- Wheat flour – 2 cups
- Gram flour – 2 cups
- Salt – 1 tablespoon (adjust the amount to taste)
- Diced fresh green chilies – two (2) tablespoons (again according to taste)
- Freshly washed and cut fenugreek leaves – one cup
- Hot oil – two tablespoons
- Turmeric – A pinch
- Asafetida – a pinch
- Cumin seeds – a pinch
- Oil for frying
- Water for kneading the dough
Preparation:
- In a mixer bowl, combine the wheat flour and gram flour.
- Add the salt to the mix.
- Now add the fenugreek leaves and rub them with the flours to ensure that they are all coated with flour.
- Set the mixture aside for fifteen (15) minutes to let the salt and fenugreek leaves to mix. The fenugreek leaves will probably shed water as they react with the salt and, therefore , if you knead the dough immediately it’ll become wet and, therefore, be difficult to fry.
- Now rub the flour between your fingers to create a crumbly mix.
- Add the cumin seeds, turmeric, asafetida and diced green chilies in the flour mix and mix well.
- Make a little well in the middle of the mixture and pour the hot oil in the center.
- Use a fork to mix all of the ingredients together (adding the oil makes the bread more crispy).
- Now add some water and mix all of the ingredients together and knead a soft dough. Cover the dough and let it rest for approximately 1/2 hour.
- After the dough is rested, make tiny balls out of it.
- Roll out the balls in three (3) to four (4) inch diameter circles of roughly 1/2 centimeter thickness.
- Heat the oil in a frying pan.
- Fry the rolled out dough in the frying pan on medium heat till it puffs up and is golden brown in color on all sides.
- Drain the bread on an absorbent paper towel and serve while still hot.
To serve:
These mouth-watering 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 Indian fry bread for up to 10 days at a time without it spoiling.
About the author:
Anukriti has a unique point of view on bread and bread recipes. Anukriti’s keen eye for ’cause and effect’ lets her substitute local ingredients and methods into traditional 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.
