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. 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.
Ingredients
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1 cup Bajra Flour ( Pearl Millet)
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1/2 cup Whole Wheat Flour
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1 cup Methi Leaves (Fenugreek Leaves)
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cleaned
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washed and chopped
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1 teaspoon Garlic
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paste
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1 teaspoon Red Chilli powder
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or green chilli paste
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2 teaspoon Sesame seeds (Til seeds)
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2 teaspoon Fennel seeds (Saunf)
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1 teaspoon Coriander Powder (Dhania)
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1 teaspoon Cumin powder (Jeera)
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1/2 teaspoon Amchur (Dry Mango Powder)
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2 teaspoon Oil
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hot
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1/2 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
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Oil
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for deep frying
Instructions
Step 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
Step 2
Gradually add water and knead it into a firm yet pliable dough
Step 3
Cover the dough and let it rest for 30 minutes
Step 4
Make small balls from the dough
Step 5
Roll them out into small round discs
Step 6
Keep them covered till they are ready to be fried
Step 7
Heat oil in a Kadhai/Wok
Step 8
Gently slide in the rolled poori or 2-3 pooris (depending on the size of your wok)
Step 9
Deep fry on medium high heat until they puff and turn golden brown on both sides
Step 10
Take out the pooris using a slotted spoon and place on absorbent paper
Step 11
Serve hot
Step 12
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