Shaswati Masala Methi pocket is a popular Indian snack made with fenugreek leaves (methi) and wheat flour. Fenugreek leaves add a distinctive flavor and aroma to the pocket, making it a delicious and nutritious choice.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serving: 4 persons
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
For the Dough:
– Atta – 2/3 cup
– Maida – 2/3 cup
– Ajwain – ½ tsp
– Sugar – ½ tsp
– Salt to taste
– Oil – 1 tbsp
– Sufficient water to make the dough
For the Roasted Mix Masala:
– Coriander seeds – 1 tbsp
– Cumin seeds – 1 tbsp
– Fennel seeds – 1 tbsp
– Black pepper – 1 tsp
For the Methi Masala:
– Methi (chopped) – 1 cup
– Aloo (boiled and diced) – 1 large size
– Garlic (chopped) – 1+½ tbsp
– Ginger (chopped) – ½ tsp
– Green chilli – 1 medium size
– Coriander leaves – 1 tbsp
– Cumin seeds – ½ tsp
– Black pepper – ¼ tsp
– Coriander powder – ½ tsp
– Cumin powder – 1 tsp
– Mix masala (from above) – 1 tsp
– Onion (chopped) – ¼ cup
– Vegetable oil – 2 tbsp
– Sugar – ½ tsp
– Salt to taste
– Ghee – 1 tsp
– Water – 1 tbsp
To Fry the Pocket:
– Sufficient oil
How to make Masala Methi Pocket
1. In a mixing bowl, combine atta, maida, crushed ajwain, sugar, salt and oil. Mix them properly and gradually add water while kneading to form a soft, pliable dough.
2. Cover the dough and let it rest while you prepare the fillings.
3. Dry roast coriander seeds, cumin seeds, fennel seeds, and black pepper in a pan until fragrant. Grind the roasted spices into a fine powder. Set aside.
4. Heat oil in a pan. Add cumin seeds, when it splatters, add chopped garlic, ginger, and chopped onions. Fry them until golden.
5. Add chopped methi, green chilli, stir well and cook until methi is tender.
6. Now mix all the spices, black pepper, coriander powder, cumin powder, masala, sugar, salt and water to prevent burning. Mix thoroughly.
7. Finally, add boiled and diced aloo and mix well. Mash everything together. At the end add ghee and coriander leaves, cook for a few more minutes. Set aside.
8. Divide the dough into equal portions and roll each portion into a small disc. Now cut them into square shape.
9. Place a spoonful of the methi masala filling in the center of each square. Fold the square over the filling to create a square and seal the edges by using water.
10. Heat sufficient oil in a pan for frying. Gently place the stuffed pockets in the hot oil and fry until golden brown on both sides.
11. Remove and place on paper towels to absorb excess oil.
12. Masala Methi pockets are ready to be served! Enjoy them hot with your favorite chutney or sauce.
These Methi Pockets are a delightful combination of flavors and make for a delicious snack or appetizer. Enjoy your meal!
Here, you can read it in Bengali – মশলা মেথি পকেট
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