Aloo Methi & Poori's

This is my 200th post! That's a lot of posts :) Enjoy!

Mint Poori's adapted from Neelam Batra's 1,000 Indian Recipes

• 1 cup durum whole-wheat flour
• 1/2 cup all-purpose flour
• 1/4 teaspoon ajwain seeds
• salt, to taste
• 1 tablespoon dried fenugreek leaves
• 1 tablespoon dried mint leaves
• 1/3 - 1/2 cup water
• bit of vegetable oil
• oil for frying

Combine flours, ajwain, salt, fenugreek and mint leaves. Add water slowly to get a firm dough. Knead dough until smooth and pliable. Add a bit of vegetable oil and knead until absorbed. Roll into about 8 - 10 small rounds. Heat oil in small pan on medium-high and fry each poori, pressing the center down with a spatula until the bread puffs. Flip and fry a few seconds on the second side. Remove and drain on paper towel.

This recipe for Aloo Methi is one I came up with after viewing a few and deciding I had to use frozen methi, as I could never come across fresh.

• 1 bag frozen methi leaves, thawed
• vegetable oil
• 1 fresh, green chilli, chopped
• 1 1/4 pounds potatoes, peeled and cut into 1/2 inch pieces
• 1/2 teaspoon cumin seed
• 1 onion, chopped
• 1 inch ginger, chopped
• 2 cloves garlic, chopped
• 1 small tomato, chopped
• 1/4 teaspoon turmeric
• 1 teaspoon Kitchen King Masala
• salt, to taste

Heat a bit of oil in a large skillet on medium-high heat and fry cumin seeds a few seconds. Add onion and fry until translucent. Add ginger, garlic and green chili and fry until onions start to turn golden. Add tomato and cook until soft. Add turmeric and fry few seconds. Then add potatoes and salt. Cook until the potatoes start to soften. Next add methi and cook until hot and clinging to potatoes, being careful not to over cook methi. Last add Kitchen King Masala, stir, and remove from heat.