Baked methi/fenugreek leaves Poori/Puri
About:
Baked puris are guilt free and healthy version as they are normally fried in Oil.
Using fenugreek leaves add flavour and they are mixed with flour to make nutritious snacks. It does cool body and has a laxative nature also. Eating fenugreek leaves at least three times a week would help you develop good health with proper digestion. As fenugreek leaves are iron rich, eating it regularly would help meet your iron requirements.
So enjoy baked puris as a snack for breakfast as a main course with some side dish like Jalfrezi (Recipe link click here).
Yields: 10-12pooris
Preparation time: 10mins
Baking time: 5 – 6 mins turning half way
Ingredients:
- Whole wheat flour-1cup
- Finely chopped Fenugreek leaves (methi)- 1/2cup
- Turmeric-1/2tsp
- Carom seeds/ ajwain-1tsp
- Salt- as per taste
- Yogurt-1/4cup
- Warm water -1/4cup or as required (using warm water makes the puris soft)
Procedure:
- Pre-heat the oven at 180deg C. Grease the baking tray and set aside.
- Combine flour, methi, turmeric powder, salt, carom seeds in a bowl and mix well
- Add yogurt to this flour mixture and mix well and then add warm water as required and knead into a dough.
- Divide the dough into equal portions and roll to small balls.
- Roll out each portion into a circle of about 3”diameter.
- Place 6-8 puris at a time on greased baking tray and bake for 5-6minutes
Note:
- Can include chilli powder/minced green chillies for the dough
- For crispier poori’s baking time can be increased upto 10 mins turning half way
Posted on August 11, 2014, in Indian, Main dish and tagged Baked Indian Poori recipe, Baked Pooris, Baked Puris, Chitras healthy kitchen, drchdietfood, Healthy poori. Bookmark the permalink. 32 Comments.
These sound great, and I love the idea of adding funegreek! Do you serve these alongside a meal, or with something in them?
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Thanks HD. They are usually served with a side dish and one of them is – https://drchdietfood.com/2014/08/11/jalfrezi-with-roasted-onion-and-vegetables/
You can also serve them chutney – https://drchdietfood.com/2014/06/30/roasted-split-chickpeas-chutney/
Hope this helps..Happy to provide more details…
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These both sound great – thanks! We actually just came home from an Indian restaurant, where we had a mysore masala dosa served with a really delicious coconut chutney. I don’t make enough chutneys, but they really can make a tasty dish even more special. Your chickpea one sounds great!
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Thanks HD..chutneys are quick to make and adds as a good dip for many Indian dishes.. Nice to know you like Indian recipes..if possible I am more than happy to share a recipe of your like..let me know HD what you like to see
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Wow, thanks Chitra! I surely will!!
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Ah, now I see you are picturing the pooris. Looks interesting, with several new-to-me ingredients. I know it is possible to fry tortillas without oil; would it also be possible to fry these with little or no oil as well?
Best,
D
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D – Frying requires oil for making Pooris..no oil makes it a dry chapati or roti..to escape from oil have baked them with little oil…
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Oooo. I miss puris ❤
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I understand dear Charu, I love puris so tried to bake it but for gluten free version will try to look for some variation if possible dear. …am still not clear about gf version flours so not daring to try any….
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You’re very sweet <3<3
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I say your sweeter than me Charu. …:)<3
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Baked poori..interesting
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Thanx Srividhya. …
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Thanx Srividya. …
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Baking poori is nice Chitra:-) will try soon and let you know
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Thanx Vidya. …will wait to hear from you….
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Love this baked version 🙂 Super cool!!!
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Thanx Malar…..
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Thanx Malar. …
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I always struggle with ‘salt as per taste’. How much would you usually add, Chitra?
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Kan – salt is a real taste adder as well breaker.. I usually try with 1/2 tsp and then keep adding based on individual taste
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I second Malar 🙂 very super cool !!!
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Thanks dear
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I have not tried the meethi poori but have had meethi parantha’s and they are so yummmm
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Yes Bikramjit you are right…pooris are usually famous in south india
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I am crazy about any type of flatbread! I just cannot believe how easy your recipe is: no rising, no resting. Fabulous!
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So nice of you Afra…such a nice compliment
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Yummy
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It tasted liked fried pooris…Thanks
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