Methi Bajra Poori | How to make Methi Bajra Poori

4.6 from 18 reviews
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By Anjana Chaturvedi
Created on 29th Sep 2015
  • Methi Bajra Poori, How to make Methi Bajra Poori
Methi Bajra Pooriby Anjana Chaturvedi
  • Methi Bajra Poori | How to make Methi Bajra Poori (571 likes)

  • 18 reviews
    Rate It!
  • By Anjana Chaturvedi
    Created on 29th Sep 2015

About Methi Bajra Poori

Crispy poori made with bajra, methi and aloo.

Methi Bajra Poori, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Methi Bajra Poori is just mouth-watering. This amazing recipe is provided by Anjana Chaturvedi. Be it kids or adults, no one can resist this delicious dish. How to make Methi Bajra Poori is a question which arises in people's mind quite often. So, this simple step by step Methi Bajra Poori recipe by Anjana Chaturvedi. Methi Bajra Poori can even be tried by beginners. A few secret ingredients in Methi Bajra Poori just makes it the way it is served in restaurants. Methi Bajra Poori can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Methi Bajra Poori.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Methi Bajra Poori

Ingredients to make Methi Bajra Poori

  • 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

How to make Methi Bajra Poori

  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.

Reviews for Methi Bajra Poori (18)

Madhu Agrawala month ago
Sooooo nice taste Thanku

Ayesha Sayyeda month ago
Loved it so much

Gul Khalid2 months ago
For diabetics... Boil the potatoes by cutting them in halves... To reduce the starch of potatoes .... It is the best option for potato's lovers

Niharika Gupta2 months ago

sunita dubey3 months ago
Yummy ...

Anupa Suvarna3 months ago

Soma Banerjee8 months ago
Awesome. Instead of boiled potatoes, the diabetic patients can use boiled raw banana.

Patel Snehal RiddhiRaj Sethia10 months ago
ek dum jakkas... works for diabetic patient too.. i tried without patatoes..still it was a great taste

Karthik Km10 months ago
Looks delicious :thumbsup::ok_hand:

Prema Thambi10 months ago
Very healthy

neeta chaturvedi10 months ago

Mita Chanjia year ago

pritee bhiruda year ago
Tasty and nutritious .

Anannya Naika year ago

Meenu Dhawana year ago

Avantika Shuklaa year ago

Sonam Singhania Agrawala year ago

Tasnim Sariyaa year ago