Methi poori or plain poori and chana masala, is one of the best combinations that you can relish either as a breakfast or dinner.

Ingredients: for chana masala Serves 4 to 5

• 1/2 to 1 cup - Chana/kondakadalai/white chickpeas
• 2 no's - Onions (1 for grinding and 1 for sautéing)
• 1 no - Tomato
• 2 to 3 clove - Garlic
• 1/2 inch - Ginger
• 1 no - Green chilies
• 1/4 tsp - Turmeric powder
• 1 tsp - Red chili powder
• 1 tsp - Kashmiri red chili powder
• 2 tsp - Coriander powder
• 1/4 tsp - Garam masala powder
• 1 tsp - Chole masala (store bought)
• Salt to taste
• 1/4 tsp - Sugar (optional)
• 1 no - Bay leaf
• 1/2 tbsp - Butter for garnishing
• 1 to 2 tbsp - Coriander leaves for garnishing

• 1 tbsp - Butter
• 1 tbsp - Oil
• 1/2 tsp - Fennel seeds
• 1/2 tsp - Cumin seeds
• 1/8 tsp - Asafoetida/hing

Preparation method:

1. Soak the channa dhal overnight and pressure cook along with salt and bay leaf for up to 5 to 6 whistles or until soft. Keep the water in which chana is cooked for later use.
2. Grind 1onion, garlic, ginger and tomato in the mixer grinder to a fine paste and keep it aside.
3. Heat butter and oil in a pan, season it with cumin, fennel seeds and asafoetida/hing. then add the chopped onion, and green chillies. Saute them until translucent and add the ground onion and tomato paste and cook for a while.
4. Add all masala powders like turmeric, red chilli powder, coriander powder, chole masala, garam masala, sugar and salt, saute until the oil separates.
5. Add the cooked channa masala along with water in which chana is cooked and let it cook for a while.Once it is done add the butter and chopped coriander leaves and serve hot with poori/chapatti or bhatura.

• 2 cups – Wheat flour
• 2 to 3 tsp - Dried methi leaves/kasuri methi
• 1/8 tsp – Ajwain / omam / carom seeds
• 1/8 tsp – Turmeric powder
• 1 tsp – Oil for kneading
• Salt to taste
• Water to knead
• Oil for deep frying

1. Take a mixing bowl, add wheat flour, dried methi leaves, crushed ajwain, turmeric powder, a tsp of oil and required salt, mix well.
2. Add water little by little and knead into a stiff dough. Divide the dough into equal portions and using rolling pin roll them like small disk as shown in the picture.
3. Heat oil in a kadai drop poori’s one after another. Press gently with your spatula in the middle; continue pressing until the poori puffs up on all sides. Turn the other side, once it turns golden brown, take and drain to remove excess oil. Methi poori is ready.

Notes:

• Dough consistency should be little harder than chapatti otherwise poori will absorb lot of oil.
• Don’t make it very thin like we do for chappathi, it should a bit thicker.
• After dough is prepared, don’t wait immediately make poori’s. Otherwise, you may get flat poori instead of fluffy one.
• Increase or decrease amount of dried methi leaves as per your taste.