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Methi Masala Poori & Hing Wale Aloo
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5 from 1 vote

Methi Masala Poori & Hing Wale Aloo

A perfect weekend brunch for the whole family from North India
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main
Cuisine: Indian
Servings: 4 -6
Author: Sonal Gupta @ simplyvegetarian777

Ingredients

Methi Masala Poori

  • Methi leaves - 1 cup picked +washed +Chopped
  • Wheat Flour - 2 cups
  • Water - 2/3 cup approximately

Oil & Spices

  • Oil - 2 tbsp
  • Oil - for deep frying
  • Salt - 1/2 tsp
  • Turmeric - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Red chili powder - 1/4 tsp
  • Fennel powder- 1/4 tsp
  • Garam Masala - 1/4 tsp

Hing Wale Aloo

  • Potatoes - 6 medium size boiled +peeled +chopped or mashed into coarse uneven pieces
  • Green chili - 1 slit into 4s
  • Ginger - 1 big piece chopped roughly
  • Cilantro / Coriander leaves - handful for garnish
  • Water - 1 to 2 cups

Oil & Spices

  • Oil - 1 tbsp
  • Hing / Asafetida - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Turmeric - 1/2 tsp
  • Coriander powder - 1 tbsp
  • Red chili powder - 1/4 tsp or to taste
  • Kashmiri Lal Mirch - 1 tsp optional
  • Salt - 1 tsp or to taste

Instructions

Making Methi Masala Poori

    Preparing the Dough

    • Take a big and wide bowl. Add flour, methi leaves, 2 tbsp oi and all the spices to the bowl. Mix these well.
    • Now start adding water to the bowl, slowly. Make a pliable dough that is slightly tight. It needs to be tight since the salt in the dough will wilt the methi leaves, releasing more water. so keep it tight and knead for 2-3 minutes. Oil it and cover. Set aside for 5-7 minutes. Meanwhile work on the Hing wale aloo, as recipe stated below.
    • Take a frying pan or heavy bottom kadhai. Add oil to it and heat. Meanwhile divide the dough into 18-20 equal portions.
    • Roll each portion into a tight ball and flatten a bit. keep them covered.

    Rolling & Frying + Tips & Tricks

    • Take your rolling board and rolling pin. Oil the surface of both lightly. Take one ball and apply a little oil on it. Roll it out in to a 3 to 4 inches disc. Make sure that the center of the poori is rolled slightly thinner than the sides. That will make the Poori Puff easily, since the addition of methi increases the weight and volume of the dough ball.
    • Once the oil is piping hot, slide the poori in the hot oil carefully.
    • Press it down gently from the center to puff it up.
    • Once it puffs up, gently turn it over to fry from the other side.
    • As it turns golden, take it out.
    • Let it rest on a plate lined with kitchen paper towels.
    • Finish the rest of the pooris likewise.

    VERY IMPORTANT - It is important to regulate the frying temperature. When you are frying pooris single handedly, make sure that you regulate the temperature in between 2 pooris. Once the oil is hot, fry on medium high heat. If the temperature lowers in between, increase the heat. The cooler oil temperature, will soak more oil and won't puff the pooris.

      Making Hing Wale Aloo

      • Heat oil in a heavy bottom pan. Reduce the heat now and add hing and cumin seeds. Once the seeds crackle, add ginger, green chili, turmeric, coriander powder, red chili powder, salt and kashmiri lal mirch.
      • Saute for few seconds on low heat.
      • Add coarsely mashed potatoes. Mix well and cook for 2-3 minutes on medium heat.
      • Add 1-2 cups of water to the pan. The amount of water totally depends upon you. If you like more curry then 2 cups and if you like less curry, then less water. Adjust salt accordingly.
      • Add coriander leaves and bring it to a boil. Reduce the heat and cook it further for 10 minutes on medium heat.
      • Take it off the heat.

      Serving

      • Serve the Methi Masala Poori and Hing wale Aloo together with some good pickle on the side.