Methi Bajra Poori Recipe
Methi Bajra Poori is a delicious and wholesome Indian snack made with a combination of bajra (pearl millet) and methi (fenugreek) leaves. This deep-fried flatbread is aromatic with spices like cumin, coriander, and fennel seeds, giving it a flavorful twist. It is perfect for lunch, and you can enjoy it on its own or pair it with curries like Aloo Dum for a more indulgent meal.
This recipe blends the rustic flavors of traditional Indian ingredients with a healthy twist from bajra, a millet known for its nutritious properties. Here’s how to make it step by step:
Ingredients for Methi Bajra Poori
| Ingredient | Quantity |
|---|---|
| Bajra Flour (Pearl Millet) | 1 cup |
| Whole Wheat Flour | 1/2 cup |
| Methi Leaves (Fenugreek Leaves) | 1 cup (cleaned) |
| 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 |
| Sunflower Oil (for kneading) | 2 teaspoons (hot) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil (for deep frying) | As needed for frying |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Servings: 2
Instructions for Making Methi Bajra Poori
-
Prepare the Dough
In a mixing bowl or food processor, combine bajra flour, whole wheat flour, methi leaves, garlic paste, red chilli powder (or green chilli paste), sesame seeds, fennel seeds, coriander powder, cumin powder, amchur, turmeric powder, and salt.
Gradually add water little by little and knead the mixture into a firm yet soft dough. It should be pliable but not sticky. Once you’ve achieved the right consistency, cover the dough with a damp cloth and let it rest for 30 minutes. -
Roll Out the Pooris
After the resting period, divide the dough into small portions and roll each portion into smooth balls.
On a floured surface, roll each ball into a small round disc, about 2-3 inches in diameter. Keep the rolled pooris covered with a clean cloth to prevent them from drying out. -
Fry the Pooris
Heat sunflower oil in a kadhai or wok over medium-high heat.
Once the oil is hot, gently slide in 2-3 pooris at a time (depending on the size of your wok) and deep fry them. Fry on medium-high heat until the pooris puff up and turn golden brown on both sides.
Use a slotted spoon to remove the pooris from the oil and place them on absorbent paper to drain the excess oil. -
Serve
Serve the Methi Bajra Pooris hot. They are perfect on their own as a snack or can be paired with a curry like Aloo Dum or any of your favorite Indian gravies for a complete meal.
Tips for Perfect Methi Bajra Poori
- Resting the Dough: Letting the dough rest for 30 minutes helps the flavors to meld and makes the dough easier to work with.
- Frying Temperature: Ensure the oil is hot but not smoking. If the oil is too hot, the pooris will burn, and if it’s not hot enough, they may absorb too much oil.
- Storage: Methi Bajra Pooris taste best when fresh. However, if you need to store them, keep them in an airtight container for up to 1-2 days. Reheat them in the oven or a dry pan to maintain their crispiness.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 40g |
| Protein | 6g |
| Fat | 8g |
| Fiber | 5g |
| Sodium | 200mg |
Methi Bajra Poori is a satisfying and nutritious Indian dish that brings together the rich flavor of fenugreek leaves and the earthy taste of bajra flour. With the aromatic spices and the satisfying crispiness from deep frying, these pooris make an excellent addition to any meal or can be enjoyed as a delightful snack.
Enjoy your homemade Methi Bajra Poori with family and friends, and feel free to experiment with different accompaniments like pickle, yogurt, or your favorite curries!
