Bajra Methi Poori

Bajra Methi Poori recipe | Learn how to make winter special Bajra Methi Poori or Pearl Millet Puffed Bread.

Bajra Methi Poori

Bajra Methi Poori are deep fried puffed bread made with pearl millet flour(Bajra) and fresh fenugreek leaves. A winter special from Northern Indian states. 

Bajra or pearl millet  is a gluten-free grain, very nutritious with body warming properties. It is mainly consumed in Rajasthan and many parts of western Uttar Pradesh during winters. Consumed mainly in the form of Khichdi or breads  made with flour like pooris, parantha or rotis.

Bajra Methi Pooris are a good way to enjoy the goodness of Bajra flour with fresh fenugreek leaves. Perfect recipe for weekend brunch, festivals or get-togethers and  even for kids lunch box.

These go well with any Indian curry like Chole Masala, Dum Aloo, Matar Paneer. Pack it while travelling with Jeera Aloo for a wholesome quick snack.

Bajra Atta/ Peal Millet flour

Bajra or Pearl Millet is one of the widely grown grains in India. Bajra flour is made by grinding bajra grains. It is light grey in color and has nutty taste. Highly rich in proteins, iron, folic acid and zinc. Easily digestible and lower the rates of heart disease and diabetics.

Bajra Parantha, Bajra ki Roti and even Bajra Chilla or Pancakes are some of the most common ways of consuming Bajra Flour. It is a gluten-free flour and one can have some problem in rolling dough. If not very perfect in kneading and rolling gluten-free flour,add some binding agent like potato or whole wheat flour. These add texture to the dough and makes the rolling easy. This way Bajra flour breads which are usually on drier side are also palatable for kids as boiled potatoes or whole wheat flour softens it.

In winters I usually add Makkai Flour or Bajra flour to whole wheat flour/atta when I make chapatis and parantha.

Using Fresh Fenugreek Leaves in Cooking

Methi or Fresh Fenugreek leaves are rich source of iron and one of the most nutritious leafy greens. These are native to Indian Subcontinent and people there use these a lot in cooking, Though these greens have a bitter taste but when prepared in combination with other vegetables and flours it enhances their nutritional value and taste. For those who do not like the bitter taste of fenugreek leaves in vegetables try adding these to flours for making breads like chapatis and pooris.

I love to use fresh methi leaves in cooking. Fortunately, these are many times available in winters here at Indian grocery store. I always pick up 2-3 bunches, clean properly , store and use in my cooking.

Add fresh fenugreek leaves for making breads like Methi Thepla, Missi Roti or Methi Dal Poori. In vegetables like Gajar Aloo Methi ki Subzi, Sarson ka Saag. Or when making snacks like Khastha Methi Mathri, Makkai Methi Vada.

Kids and hubby love Aloo poori combination and I usually make it on festivals or sometimes for weekend brunch. I kick-started winter cooking on Diwali this year, when I made these delicious Bajra Methi Pooris for lunch with Rassewale Aloo TamatarKhatta Meetha Kaddu, Boondi Raita and Chawal Ki Kheer.

Linking Bajra Methi Poori to my facebook group Foodie Monday Bloghop. The theme this week is #WinterVeggieAffair which was suggested by Sasmita who blogs at First Timer Cook.Do check on her blog with beautifully captured images and easy doable recipes from Odisha Cuisine and International recipes as well.

How to make Bajra Methi Poori



Wash nicely drain water and then finely chop fenugreek leaves.

Finely chop leaves.

Mix flours, salt, ajwain seeds, oil and finely chopped fenugreek leaves.

Knead to a tight dough.

Divide dough in equal lemon ball sized portions.(pic missing)

Roll each portion in a small circular disc.

Fry till light brown and each poori puffs up.

Please Note.. If you don’t like deep fried stuff you can roll in a bigger size and shallow fry on griddle like parantha for a low oil version or even cook on stove top like chapatis for no oil version. How to cook Parantha please refer my post Methi Parantha .

Will Include the pics of parantha whenever I whenever I make these.

Bajra Methi Poori

Recipe Card for Bajra Methi Poori

Bajra Methi Poori

Bajra Methi Poori

Winter special Bajra Methi Poori recipe. Learn how to make Bajra Methi Poori|Deep Fried Puffed Indian flatbreads with Pearl Millet flour and fresh Fenugreek leaves.
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Main
Cuisine Indian, Rajsthani
Servings 12 poori


  • 1 Cup Bajra/Pearl Millet Flour
  • ½ Cup Whole Wheat flour
  • 1 cup Finely chopped Fenugreek Leaves
  • 1 Boiled Potato(Medium)
  • 1 tsp Ajwain/Caraway Seeds
  • 2 tbsp Oil for kneading dough
  • Oil for Frying


  • Wash nicely drain water and then finely chop fenugreek leaves.
  • Finely chop leaves. 
  • Mix flours, salt, ajwain seeds, oil and finely chopped fenugreek leaves. Knead to a tight dough.
  • Divide dough in equal lemon ball sized portions.
  • Roll each portion in a small circular disc. 
  • Fry till light brown and each poori puffs up. 


You can use finely chopped Spinach or cilantro leaves in case you do not have fenugreek leaves.
To make gluten-free pooris, use more potato and roll pooris on parchment paper if it is difficult to roll. 
If you don't like deep fried stuff you can roll in a bigger size and shallow fry on griddle like parantha or even cook on stove top like chapatis for a low oil or no oil version.
Keyword Bajara Methi Poori

Do try these delicious pooris with goodness of bajra, whole wheat flour and fresh fenugreek leaves.

Bajra Methi Poori-Pin image

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

23 thoughts

  1. You know my daughter loves methi poories and parathas. Both are her favorites. When I make kheer she always asks for these. Yours looked really lovely, nicely puffed and nutritious with the addition of bajra.

  2. Wow, these bajra methi pooris look so so good. Always made the methi pooris with whole wheat flour, making them with bajra atta is something new and sounds so healthy. Would love them to give it a try soon

  3. Swaty the pics kept me dreaming of this puris whole night and back to my mom’s place. I wish I could just go and ask her to make it. The puris have turned out so nice and puffed up so well. It is difficult to make it with bajra flour and you have perfectly nailed it. Thanks for the tip of adding potato to the dough, I will definitely keep this in mind.

  4. Swaty as soon as I saw the clicks of these delicious pooris on Facebook, I knew I had to try them soon. MIL insisted she wanted masala puri so that gave me the opportunity to try out this recipe and I must say the pooris not only turned out well but were really delicious. I added green chili and ginger paste too.

  5. Ahaaaa !! super tempting share   Poori from bajra flour sounds interesting with the addition of the fresh methi leaves… I would love to make soon this .. yummy spread !

  6. Wow Bajra Methi poori looks very tempting with crispy and colorful texture. Loved adding potato, Methi leaves and other spices is just amazing. Surely will try this poori’s soon👍.

  7. Bajra Methi Pooris look stunning. Bookmarked your version . Can’t take my eyes off the pics Swaty. Fabulous recipe .

  8. OMG! Now I know why people go gaga over Bajra Methi Poori!!!! I definitely want some of these beauties. I wish I can grab them off the screen.

  9. I make methi poori all the time, but never thought of using bajra in them. Such a great way to include the millet in one’s meals!

    The pooris look absolutely delicious, Swaty! Would make for a hearty winter’s day meal. 🙂

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