Fenugreek Indian fry bread is normally called 'Methi Poori' in Hindi. It is a delicious and healthy bread to eat for lunch, dinner or perhaps as an evening snack with tea. Fenugreek Indian fry bread recipe is particularly popular in winter months. Below are easy steps for a fenugreek Indian fry bread recipe you can prepare at home.
What you will need:
- Wheat flour - two (2) cups
- Gram flour - 2 cups
- Salt - one (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 (2) tablespoons
- Turmeric - a pinch
- Asafetida - a pinch
- Cumin seeds - a pinch
- Oil for frying
- Water for kneading the dough
Method:
- In a mixing bowl, combine the wheat flour and gram flour.
- Add the salt to the mix.
- Now add the fenugreek leaves and rub them together with the flours so they are all covered with flour.
- Put the mixture aside for fifteen (15) minutes so that the salt and fenugreek leaves will mix. The fenugreek leaves will probably shed water as they react with the salt which means that if you knead the dough right away it may become wet and, therefore, be difficult to fry afterwards.
- 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 small well in the middle of the mixture and pour the hot oil in the well.
- Use a fork to mix all the ingredients together (adding hot oil makes the bread more crispy).
- Now use water and mix all the ingredients together then knead a soft dough. Cover the dough and let it rest for about half hour.
- After the dough has rested, make tiny balls out of the dough.
- Roll out the balls in three (3) to four (4) inch diameter circles of half (1/2) centimeter thickness.
- Heat the oil in a frying pan.
- Fry the dough in the frying pan on medium heat till it turns puffy and is golden brown in color on both sides.
- Drain on an absorbent paper towel and serve hot.
For serving:
These tasty breads can be served with:
- spicy tomato chutney
- potato and peas gravy mix
- curried fish or chicken
- mango and chili pickle
You can make and store these breads for as long as 10 days at a time and they won't spoil.
What you will need:
- Wheat flour - two (2) cups
- Gram flour - 2 cups
- Salt - one (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 (2) tablespoons
- Turmeric - a pinch
- Asafetida - a pinch
- Cumin seeds - a pinch
- Oil for frying
- Water for kneading the dough
Method:
- In a mixing bowl, combine the wheat flour and gram flour.
- Add the salt to the mix.
- Now add the fenugreek leaves and rub them together with the flours so they are all covered with flour.
- Put the mixture aside for fifteen (15) minutes so that the salt and fenugreek leaves will mix. The fenugreek leaves will probably shed water as they react with the salt which means that if you knead the dough right away it may become wet and, therefore, be difficult to fry afterwards.
- 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 small well in the middle of the mixture and pour the hot oil in the well.
- Use a fork to mix all the ingredients together (adding hot oil makes the bread more crispy).
- Now use water and mix all the ingredients together then knead a soft dough. Cover the dough and let it rest for about half hour.
- After the dough has rested, make tiny balls out of the dough.
- Roll out the balls in three (3) to four (4) inch diameter circles of half (1/2) centimeter thickness.
- Heat the oil in a frying pan.
- Fry the dough in the frying pan on medium heat till it turns puffy and is golden brown in color on both sides.
- Drain on an absorbent paper towel and serve hot.
For serving:
These tasty breads can be served with:
- spicy tomato chutney
- potato and peas gravy mix
- curried fish or chicken
- mango and chili pickle
You can make and store these breads for as long as 10 days at a time and they won't spoil.
About the Author:
About the author: Anukriti has a completely unique point of view on bread and bread recipes. Anukriti's ardent eye for 'cause and effect' allows her to substitute local ingredients and methods into classical bread recipes.Her Fenugreek Indian Fry Bread Recipe is Anukriti's latest amazing offering.More of Anukriti's unique recipes can be found on Bread Recipe Secrets.
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