Methi Bajra Poori Recipe
Description:
Methi Bajra Poori is a deliciously unique and flavorful Indian bread made from Bajra (pearl millet) flour and fresh Methi (fenugreek) leaves. These puffed pooris are deep-fried to perfection, offering a satisfying crunch and a distinctive taste profile. The slightly bitter, earthy flavor of Methi combines beautifully with the nutty, slightly crunchy texture of Bajra flour. This recipe is not only perfect for a traditional Indian meal but also an excellent snack option. If you love exploring deep-fried delights, Methi Bajra Pooris are a must-try!
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bajra Flour (Pearl Millet) | 1 cup |
| Whole Wheat Flour | 1/2 cup |
| Methi Leaves (Fenugreek Leaves) | 1 cup (cleaned, washed, and chopped) |
| Garlic (paste) | 1 teaspoon |
| Red Chilli Powder or Green Chilli Paste | 1 teaspoon |
| Sesame Seeds (Til seeds) | 2 teaspoons |
| Fennel Seeds (Saunf) | 2 teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Hot Oil | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Oil (for deep frying) | As needed |
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150-180 kcal |
| Protein | 3-4 g |
| Carbohydrates | 25-30 g |
| Fat | 6-8 g |
| Fiber | 3-4 g |
| Sodium | 50-100 mg |
| Cholesterol | 0 mg |
Instructions:
-
Prepare the Dough:
Begin by gathering all your ingredients and mixing them in a large mixing bowl or the bowl of a food processor. Combine the Bajra flour, whole wheat flour, chopped Methi leaves, garlic paste, red chili powder (or green chili paste), sesame seeds, fennel seeds, coriander powder, cumin powder, amchur powder, turmeric powder, and salt. Add hot oil to the mixture, and begin kneading while gradually adding small amounts of water. Continue until the dough reaches a firm yet pliable consistency. -
Rest the Dough:
Once your dough is ready, cover it with a damp cloth and let it rest for at least 30 minutes. This resting time helps the flavors meld together and makes the dough easier to roll. -
Shape the Pooris:
After the dough has rested, divide it into small balls of uniform size. Roll each ball into a small, round disc (about 3-4 inches in diameter). It’s important to keep the rolled-out pooris covered until you’re ready to fry them, to prevent them from drying out. -
Heat the Oil:
In a deep Kadhai (wok) or a deep-frying pan, heat enough oil to submerge the pooris completely. The oil should be at medium-high heat—too hot, and the pooris will brown quickly without puffing, too cool, and they won’t cook evenly. To check if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and float up immediately. -
Fry the Pooris:
Gently slide the rolled pooris into the hot oil. Fry 2-3 at a time, depending on the size of your frying pan. Let them cook for about 2-3 minutes or until they puff up and turn a golden brown color on both sides. You can use a slotted spoon to flip the pooris to ensure they fry evenly. Once done, remove the pooris from the oil and drain on absorbent paper to remove any excess oil. -
Serve:
Serve your hot, crispy Methi Bajra Pooris immediately. These pooris make a delightful snack on their own or can be paired with a variety of curries. Try serving them with Aloo Dum or any of your favorite Indian curries for an indulgent, satisfying meal.
Tips for Best Results:
- For the best flavor and texture, use fresh Bajra flour. You can find it in most Indian grocery stores or online.
- Adjust the spice level according to your preference. You can replace red chili powder with green chili paste for a fresh and milder taste.
- Ensure that the oil is at the right temperature to achieve perfectly puffed pooris.
- The dough should be firm yet pliable to ensure that the pooris hold their shape while frying.
Methi Bajra Poori is not only a nutritious snack but also a perfect addition to your regular Indian meal spread. The earthy flavor of Bajra pairs wonderfully with the bitter taste of Methi, while the spices make each bite flavorful and comforting. Enjoy these crispy, puffed pooris on any occasion or even as part of a larger meal with loved ones!
