Savoury Fenugreek Pancakes (Methi Na Poora)

Savoury Fenugreek Pancakes (Methi Na Poora)

Just so moorish and easily adapted by adding onion : spring onion instead of the fenugreek leaves. Served at brunch, lunch, or supper these are sure to satisfy!

Savoury Fenugreek Pancakes (Methi Na Poora)
Prep time
Cook time
Total time
Serves: 12
  • Handful of chopped fresh Fenugreek leaves (Methi)
  • 1 Cup Chapati Flour
  • 4 tbsp Sorghum Flour
  • 2 tbsp Rice Flour
  • 2 tbsp Channa Flour
  • 1-2 tsp Salt (add 1 then taste and adjust at end)
  • ½ tsp Turmeric Powder
  • 1 heaped tsp Cumin Coriander Powder
  • 1 heaped tsp Garlic, Green Chilli, Ginger (pulped)
  • ½ Tub Yoghurt
  • +/- ½ Cup Water (lukewarm)
  • 12 tsp Oil (for drizzling around the poora /pancake)
  1. Finely chop the fenugreek leaves
  2. Sift the flours into a bowl.
  3. Add the salt, turmeric powder, cumin coriander powder and the pulped garlic ginger chilli paste.
  4. Mix in the yoghurt and add water in sparingly until you have a pancake consistency batter.
  5. Taste and adjust to suit you. (I needed the extra salt and also added extra green chilli)
  6. Heat your Tavi/non-stick pan on med heat.
  7. Wipe it clean with a sheet of greased kitchen towel.
  8. Ladle in the batter and use the back of the ladle to spread into a 16cm ish pancake.
  9. Drizzle a tsp of oil around the poora/pancake and allow to cook for a minute.
  10. Using a Fish Slice flip over and cook on the other side.
  11. Repeat until you've used up all your batter.


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