Methi Bajra Poori

Anjana Chaturvedi
Anjana Chaturvedi|
Last updated on Jan 12th
Crispy poori made with bajra, methi and aloo.
  • Prep Time0Minutes
  • Cooking Time20Minutes
  • Serves4people

Recipe Ingredients

  • Bajra atta/Millet flour-1.5 cup
  • Wheat flour /atta -4 tbsp
  • Fresh fenugreek/methi-1 cup
  • Boiled Mashed potatoes-3/4 cup
  • Yoghurt /dahi -3 tbsp
  • Asafoetida /hing -1/4 tsp
  • Chili powder-1 tsp
  • Cumin seeds /jeera -1/2 tsp
  • Salt-1 tsp
  • Soda bi carb- a pinch
  • Refined oil - to fry

Recipe Preparation

  1. Wash and chop the fenugreek leaves and mash the boiled potatoes.
  2. Take a big bowl, add in the bajra flour and the rest of the ingredients except the oil.
  3. Mix and mash well, then pour some warm water (little at a time) and make a medium soft dough. Knead well for 4-5 minutes (make this dough only when you are ready to fry them).
  4. Make small dough balls, dust with wheat flour and roll to make medium thick pooris/discs.
  5. Heat oil and deep fry these pooris on medium heat till they turn golden in colour.
  6. Drain on a paper napkin and serve hot.
My Tip: 1-If you want to avoid fried food then can make roti or parathas with this dough. 2-This is best served alongside potato curry, buttermilk and pickle.