Tuesday, May 22, 2012

Methi Shankarpalya

Time 30 min
All purpose flour / Maida 1 cup
Semolina / Rava 1tbsp
Fresh fenugreek / methi leaves 1/2 cup
Dhana jeera powder 1/4 tsp
Ajwain 1/2 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Water 1/2 cup or less
Oil for deep frying
Salt to taste

Mix all ingredients in a mixing bowl. Take 1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with knife in square shape. Deep fry in kadai till it becomes crispy.

If you want u can add more red chili powder. 
After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 
U can add kasuri methi if fresh methi is not available.
Even u can add freshly chopped spinach instead of fenugreek / methi it will be called as Spinach / palak puri

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