Deep-fried fenugreek whole wheat bread (Methi poori) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 145) by Yamuna Devi

  • yogurt
  • green chiles
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  • EYB Comments

    Can substitute spinach, wheat grass, mustard cress, or mixed herbs for fenugreek leaves; vegetable oil for ghee; and whole wheat pastry flour mixed with unbleached all-purpose flour for chapati flour.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simple mung dal soup (Sada moong dal); Three-dal delight (Moong urad toovar dal); Plantains in seasoned coconut sauce (Kacha kela foogath); Butter soft eggplant wedges (Bhona baigan bhaji); Deep-fried cauliflower and potatoes in spiced tomato broth (Gobhi aloo dum)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spinach, wheat grass, mustard cress, or mixed herbs for fenugreek leaves; vegetable oil for ghee; and whole wheat pastry flour mixed with unbleached all-purpose flour for chapati flour.

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