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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
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