Bajra Methi Poori recipe | Learn how to make winter special Bajra Methi Poori or Pearl Millet Puffed Bread.
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.
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 Tamatar, Khatta 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.
Recipe Card for Bajra Methi Poori
Do try these delicious pooris with goodness of bajra, whole wheat flour and fresh fenugreek leaves.
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