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
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Ayesha Sayyeda month ago
Loved it so much
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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
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Niharika Gupta2 months ago
Nice
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sunita dubey3 months ago
Yummy ...
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Anupa Suvarna3 months ago
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Soma Banerjee8 months ago
Awesome. Instead of boiled potatoes, the diabetic patients can use boiled raw banana.
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Patel Snehal RiddhiRaj Sethia10 months ago
ek dum jakkas... works for diabetic patient too.. i tried without patatoes..still it was a great taste
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Karthik Km10 months ago
Looks delicious :thumbsup::ok_hand:
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Prema Thambi10 months ago
Very healthy
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neeta chaturvedi10 months ago
Nice
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Mita Chanjia year ago
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pritee bhiruda year ago
Tasty and nutritious .
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Anannya Naika year ago
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Meenu Dhawana year ago
wah...
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Avantika Shuklaa year ago
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Sonam Singhania Agrawala year ago
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Tasnim Sariyaa year ago
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