Methi pooris with kasoori methi, wheat flour, besan (gram flour), and sooji (semolina) are a delicious variation of the traditional recipe. Here’s how you can make them:

Ingredients:

• 1 cup wheat flour

• 1/4 cup besan (gram flour)

• 1/4 cup sooji (semolina)

• 2 tablespoons kasoori methi (dried fenugreek leaves)

• 1/4 teaspoon turmeric powder

• 1/2 teaspoon red chili powder

• 1/4 teaspoon carom seeds (ajwain)

• Salt to taste

• Water for kneading

• 3 tbsp hot oil for kneading . This step makes the pooris flaky .

• Oil for deep-frying

Instructions:

1. In a large mixing bowl, combine wheat flour, besan, sooji, kasoori methi, turmeric powder, red chili powder, carom seeds, hot oil , and salt.

2. Gradually add water to the dry ingredients and knead into a firm, smooth dough. Cover the dough and let it rest for about 10-15 minutes.

3. Divide the dough into small balls and roll each ball into a small circle about 3-4 inches in diameter.

4. Heat oil in a deep frying pan. Once the oil is hot, gently slide a poori into the oil. Fry on medium heat until it puffs up and turns golden brown. Flip and fry the other side as well. Remove the poori and place it on a paper towel to remove excess oil.

5. Repeat the process with the remaining dough balls. Serve the methi pooris hot with your choice of curry, pickle, or yogurt.

This recipe adds a unique flavor with the combination of besan and sooji, along with the aromatic kasoori methi, making these pooris both tasty and textured.

These crispy and slightly puffed methi pooris are like khasta kachoris and can be stored .

Check out green peas stuffed pooris ( almost like khasta kachoris )