Bajra Methi Poori | Methi Bajra Puri | Poori Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 10 pooris
- 1 Cup bajra flour
- ½ Cup whole wheat flour/atta
- 1 Cup methi leaves
- ½ Tsp ajwain
- ¼ Tsp turmeric
- ½ Tsp yellu/sesame
- ½ red chilli powder
- Salt to taste
- 1 Tsp sugar
- ½ Tsp jeera powder
- ½ Tsp dhania/coriander powder
- 1 Tbsp ghee
- Water to knead dough
- Oil for frying
- In a bowl take the bajra flour and whole wheat flour
- To this add all spices and masalas, sesame, red chilli powder, ajwain, dhania powder, jeera powder, turmeric
- Sprinkle salt and sugar and mix all the ingredients together
- Clean, wash and finely chop methi leaves and add to the flour mixture
- Mix very well so that the leaves get mixed with the flour
- Add little ghee and crumble the mixture
- Now add water little by little
- Knead into a dough, apply ghee, cover and let it rest for 15-30 minutes
- Pinch a ball off the dough and roll into a poori
- The poori should be rolled slightly thick
- Slowly slide the poori in hot oil
- Splash oil on top of the poori and fry
- Remove onto paper towels
- Bajra methi poori is ready to serve with aamras and aloo rasedar
Wheat flour is added to bind the bajra flour to add some gluten to the dough
You can also add crushed green chilli and garlic to the dough if you want
Serve it with just achar and dahi if you want
You can also roast the rolled out poori like a roti on a tawa by applying little oil/ghee
Recipe by Food Of Interest at https://foodofinterest.com/bajra-methi-poori/
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