"F" for Fenugreek Poori in Dahi - Chaat

Ingredients for "Fenugreek Poori"
Fresh Fenugreek leaves(Menthi Aaaku/Vendhiya kerrai/Methi) - ½ bunch
Wheat flour - 4 cups(Golden temple brand Godhuma Pindi/Godhumai mavu)
Luke warm milk - ½ cup
Cumin pwd - ½ tspn
Red Chilly Pwd - 2tspn
Sooji(Rava) - 1 tspn
Salt to taste.
Oil for deep frying

Method:

1.Wash Fenugreek Leaves and wipe with a dry cloth and chop into small pieces.

2.Take Wheat flour in a bowl add salt,sooji,red chilli pwd,cumin pwd,chopped menthi leaves and knead well by adding warm milk and sufficent water to make a soft and pilable dough.Cover this with a damp cloth and keep it aside for 30 minutes.

3.Make medium Onion size balls with the dough and flatten it but sprinkling flour ,roll it with a roller pin into a circle /rectangle and cut the dough with the lid of jar(circle shape)into a small size pooris.

4.Heat Oil in a kadai ,until it gets hot enough to deep fry.(You can find by dropping a small piece of puri in hot oil to know whether oil is enough hot to deep fry .Poori piece will come up immediately.So start frying.)

5.Fry all these small poories for bothsides until golden brown and strain on paper towel for excess oil.Store in a airtight container for another 2 months.

Dahi for Chaat
Homemade Yoghurt(Perugu/Thayir/Dahi/Curd) - 4 cups
Sugar - 1tbspn
Black Salt /Kala Namak - 3 tspn
Cumin pwd - 2tspn
Red Chilly pwd - ½ tspn

Method:

1.Beat the curds and add Black Salt,Sugar,Cumin pwd ,Red Chilly pwd and mix well ,Cover and chill in fridge.

For Filling Fenugreek Pooris:
Tamarind chutney (refer Panipoori recipe)
Crushed Cumin powder
Red chilli powder
Boiled and cubed Potatoes - 5 no
Chopped Onions - 2 cups
Chopped Coriander - 1 bunch
Chaat masala - 1tspn

Method:

1.Take the pooris and make a hole with the finger in the middle of the poori and stuff with Potato cubes along with Tamarind chutney ,Green Chutney,chopped Onion pieces and sprinkle Chaat masala.

2.Place all these poories in a serving plate.

3.Take out Chilled Dahi from fridge and pour around each poori upto ½ inch size in length .

4.Drizzle Tamarind chutney on the top of each poori .Garnish with washed fresh Coriander leaves and serve immediately.