Methi Bajra Poori Recipe
A vegetarian Indian recipe with bajra flour ( pearl millet), whole wheat flour, methi leaves (fenugreek leaves) - cleaned. Ready in 1h 10m, serves 2.
Curated byAarav Mehta🇮🇳
Instructions
12 steps- 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
bajra flour ( pearl millet)(1 cup)methi leaves (fenugreek leaves) - cleaned(1 cup)sunflower oil - for deep frying - 2
Gradually add water and knead it into a firm yet pliable dough
- 3
Cover the dough and let it rest for 30 minutes
- 4
Make small balls from the dough
- 5
Roll them out into small round discs
- 6
Keep them covered till they are ready to be fried
- 7
Heat oil in a Kadhai/Wok
- 8
Gently slide in the rolled poori or 2-3 pooris (depending on the size of your wok)
- 9
Deep fry on medium high heat until they puff and turn golden brown on both sides
sunflower oil - for deep frying - 10
Take out the pooris using a slotted spoon and place on absorbent paper
- 11
Serve hot
- 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
bajra flour ( pearl millet)(1 cup)methi leaves (fenugreek leaves) - cleaned(1 cup)
Rate this recipe
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Methi Bajra Poori Recipe
A vegetarian Indian recipe with bajra flour ( pearl millet), whole wheat flour, methi leaves (fenugreek leaves) - cleaned. Ready in 1h 10m, serves 2.
Curated byAarav Mehta🇮🇳
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Directions
12 steps- 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
bajra flour ( pearl millet)(1 cup)methi leaves (fenugreek leaves) - cleaned(1 cup)sunflower oil - for deep frying - 2
Gradually add water and knead it into a firm yet pliable dough
- 3
Cover the dough and let it rest for 30 minutes
- 4
Make small balls from the dough
- 5
Roll them out into small round discs
- 6
Keep them covered till they are ready to be fried
- 7
Heat oil in a Kadhai/Wok
- 8
Gently slide in the rolled poori or 2-3 pooris (depending on the size of your wok)
- 9
Deep fry on medium high heat until they puff and turn golden brown on both sides
sunflower oil - for deep frying - 10
Take out the pooris using a slotted spoon and place on absorbent paper
- 11
Serve hot
- 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
bajra flour ( pearl millet)(1 cup)methi leaves (fenugreek leaves) - cleaned(1 cup)
Rate this recipe
