Methi Bajra Poori Recipe

Methi Bajra Poori as the name suggests, is deep fried, puffed bread made using fresh Methi (fenugreek) leaves and Bajra (millet) flour.

Madhuli Ajay
Methi Bajra Poori Recipe
380 ratings.

Methi Bajra Poori as the name suggests, is deep fried, puffed bread made using fresh Methi (fenugreek) leaves and Bajra (millet) flour. The fresh Methi leaves add an amazing flavour and a characteristic bitter taste to the pooris. Bajra adds an earthy taste and makes the puris slightly crunchy. Use fresh Bajra flour for best results. The next time you need a ‘deep fried drip’, make these flavourful Methi Bajra Pooris.

Serve Methi Bajra Poori on its own as a snack or it can be teamed up with Aloo Dum or any other curry for an indulgent meal.

If you like this recipe, you can also try other similar recipes such as

  1. Achari Masala Puri
  2. Puri
  3. Matar Ki Puri

 

Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

60 M

Total in

70 M

Makes:

2 Servings

Ingredients

  • 1 cup Bajra Flour ( Pearl Millet)
  • 1/2 cup Whole Wheat Flour
  • 1 cup Methi Leaves (Fenugreek Leaves) , cleaned, washed and chopped
  • 1 teaspoon Garlic , paste
  • 1 teaspoon Red chilli powder , or green chilli paste
  • 2 teaspoon Sesame seeds (Til seeds)
  • 2 teaspoon Fennel seeds (Saunf)
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon Amchur (Dry Mango Powder)
  • 2 teaspoon Cooking oil , hot
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • Cooking oil , for deep frying

How to make Methi Bajra Poori Recipe

  1. To begin making the Methi Bajra Poori, firstly mix all the ingredients except the oil for deep frying, in a mixing bowl or in the bowl of a food processor.

  2. Gradually add water and knead it into a firm yet pliable dough. Cover the dough and let it rest for 30 minutes.

  3. Make small balls from the dough. Roll them out into small round discs. Keep them covered till they are ready to be fried.

  4. Heat oil in a Kadhai/Wok. Gently slide in the rolled poori or 2-3 pooris (depending on the size of your wok).

  5. Deep fry on medium high heat until they puff and turn golden brown on both sides.

  6. Take out the pooris using a slotted spoon and place on absorbent paper. Serve hot.

  7. Serve Methi Bajra Poori on its own as a snack or it can be teamed up with Aloo Dum or any other curry for an indulgent meal.

Madhuli Ajay

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Last Modified On Wednesday, 07 June 2017 09:02
     
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