How to Fall Perfect Methi kadhi and poori shots

How to Fall Perfect Methi kadhi and poori shots Delicious, fresh and tasty.

Methi kadhi and poori shots. We love these poori to bits and it's a family favourite. Although the good old whole wheat poori are the most sought after ones, these methi poori have their own place. So why wait, try these crispy methi poori!

Once both sides become golden brown, shake the excess oil out and drain on a paper towel.

Repeat until all the pooris are done.

Serve hot with your favourite potato sabji.

You can have Methi kadhi and poori shots using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Methi kadhi and poori shots

1. Prepare of For methi kadhi.

2. It’s of Methi leaves chopped.

3. Prepare of Besan.

4. You need of Chilli garlic crushed.

5. You need of Chilli powder.

6. It’s of Curd.

7. You need of Salt.

8. It’s of Oil.

9. You need of Curry leaves spring.

10. You need of Hing.

11. Prepare of For methi poori.

12. You need of Wheat flour.

13. You need of Methi leaves chopped.

14. It’s of Ajwain.

15. It’s of Salt.

16. Prepare of Water.

17. You need of Oil for frying.

More Methi recipes you might like: Methi matar pulao.

The Traditional Punjabi Kadhi Recipe, is a yogurt based tangy and spicy curry that is a staple dish in North India.

You can make this kadhi plain or add fresh methi leaves or spinach leaves, to add to the flavor and nutrition of the Punjabi Methi Kadhi.

The subtle bitterness of fenugreek is balanced with the sourness of yogurt, to create a dish that is healthy and delicious at the same time.

Methi kadhi and poori shots step by step

1. Mix methi leaves, besan, chilli powder, chilli garlic crushed, salt, little water to make a dough..

2. Make small lemon sized balls..

3. Heat an appam pan, grease the cavities with oil and cook the methi balls till crisp from all side flipping in between..

4. Prepare kadhi by mixing curd, 2tsp besan, salt, chilli powder, water..

5. Heat oil in a kadhai, put jeera, curry leaves and hing and then pour the curd mixture. Cook on low flame till raw smell of besan goes away and it becomes thick..

6. Switch off. Put the methi balls into it and keep covered few mins..

7. For methi poori - Make a dough by combining all the ingredients except oil and let it rest for 30mins covered..

8. Roll and cut in desired shapes..

9. Deep fry in medium heat oil till done..

10. For assembling take short glasses, pour kadhi mixture and arrange the pooris and serve..

In a bowl, whisk the gram flour, yoghurt, half of the water to a smooth pouring consistency.

Methi kadhi is one of my go-to dishes if I have methi in my fridge and after a long day of work.

It is so quick to make and methi definitely makes it extra comforting.

This is Rajasthani style methi kadhi whereas Punjabi style methi kadhi generally has pakodas in it.

Methi puri is a crispy deep fried Indian bread or poori, which is prepared from plain flour and chopped methi (fenugreek) leaves.