In India we have Poori’s or Indian fried bread of many kinds stuffed with various things. It can change due to seasons or vegetables availability. In the winter season fenugreek leaves or Methi is available in abundance and so is spinach or Palak. Loving both these vegetables a lot, I decided to make a Methi-Palak Puri or Fenugreek-Spinach Fried Bread. This is so tasty that one can have on its own or with pickles and vegetables. I chose to have with a Tomato based curry instead of a dip or Chutney. When plated the Green colour from the Poori with red colour of Chutney gave such a beautiful display #MadhubishsKitchen

Course – Main meal

Cuisine – Indian

Author – MadhubishsKitchen

Serves – 2 people

Preparation time-10 mins, Cooking time-30 mins

Ingredients

For Filling

1 cup fenugreek leaves or Methi

1 cup spinach or Palak

1” ginger

2-3 green chilies

Salt as per taste

For Poori

2 cups Wheat flour or Ata

1 Tbsp ghee

Salt as per taste

Water to knead the dough

Oil to fry

Method

In a blender add washed spinach, fenugreek, chopped ginger, green chilies, salt and blend well. Add 1/4 cup water when making the paste. Set aside. Add Wheat flour or Ata, 1 Tbsp oil and make a tight dough. Keep it covered with a muslin cloth for 15 mins. Roll out and make small lemon size balls. Roll with a rolling pin of not too thick and not too thin size of 25cm dia. In a wok heat oil and deep fry. Each side should take 1 min to puff up. Set aside when you complete the batches. Plate and enjoy with a tomato based curry as I did