Maayeka

Traditional Indian Vegetarian and Vegan Recipes

You are here: Home / Breads,Roti,Poori,paathas / Methi Bajra Poori Recipe,How To Make Methi Bajra Poori ,Pearl Millet Bread

Methi Bajra Poori Recipe,How To Make Methi Bajra Poori ,Pearl Millet Bread

by

Jump to Recipe Print Recipe

Methi bajra poori is a Fried savory Indian bread made with fresh fenugreek and pearl millet flour /bajra- Especiality of the state of Rajasthan

Methi Bajra poori-Pearl millet is a very healthy form of millet and is commonly used in Rajasthan and Gujarat. It is light grey in colour.

Bajra poori and rotis are preferred in the winter months as bajra is considered to be heat producing.This humble food has been eaten in India since the pre-historic times. It  is mostly consumed in the form of rotis or khichdis.

It is very healthy to use pearl millet as it is gluten free,high in protein,good source of Iron and moderate source of vitamin B1 and bajra poori is a delicious and easy recipe to try with bajra.

Addition of fresh fenugreek/ methi makes it more healthier and delicious. You can also use kasoori methi if fresh methi is not available in your area.

You can also try these delicious recips-

methi bajra poori

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter,    Instagram and You Tube for more delicious recipes and updates

Print Recipe
5 from 1 vote

Methi Bajra Poori /Pearl Millet Bread

Methi bajra poori is a Fried savoury Indian bread made with fresh fenugreek and pearl millet flour /bajra- Especiality of the state of Rajasthan

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Roti,paratha,poori ,Breads
Cuisine: Gujarati Cuisine, Indian
Keyword: bajra, methi, poori
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 1.5 cup Pearl millet flour /Bajra aata
  • 4 tbsp Whole Wheat Flour / Atta
  • 1 cup Fresh Fenugreek / Hari Methi
  • 3/4 cup Potatoes / Aloo boiled and mashed
  • 3 tbsp Yogurt / Dahi
  • 1/4 tsp Asafoetida / Hing powder
  • 1 tsp Red Chili Powder/ Laal Mirch
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Salt / Namak
  • pinch soda bi carb
  • Refined Oil to fry

Instructions

  • Wash and chop fenugreek leaves and mash the boiled potatoes.
  • Take a big bowl and add bajra flour and all the ingredients except oil.
    baajra
  • Mix and mash all and then add warm water (little at a time)and make a medium soft dough and knead well for 5 minutes(make dough when you are ready to fry).
  • Make small balls,dust with wheat flour and roll to make medium thick poori’s/discs,if you are having difficulty in rolling them,then place the ball between 2 greased plastic sheets and then roll gently.
  • Heat oil and deep fry the poori’s on medium heat till golden in colour.OR if you want to avoid fried food then can make roti or parathas with this dough.
  • Drain on a paper napkin and serve hot.

Notes

Serving suggestions- best served with potato curry,buttermilk and pickle

Comments

  1. anjanaskc says

    @Anonymous-I have added everything at step 2 including mashed potato in the flour and make a dough.

  2. Anonymous says

    Have you added the mashed potato to the dough or stuffed them?? Please clarify

  4. sag says

    Very nice. My son is allergic to wheat ,can i remove wheat altogether?

  6. Reflections says

    The poori's look good…I make parattas with the same ingredients…instead of bajra I put maida & add coriander leaves:-).

  8. Indulge says

    Bajra Atta was use din my home only to make bhakri. will try this version of making it into poori's.
    Love Ash.

  9. Meena B says

    ah anjana i never tried adding potatoes and yoghurt to bajra atta

    this looks yummy
    wud try it next time

  13. DivyaGCP says

    My mom uses pearl millet a lot. But I havent used them yet.. Making poori with it sounds delicious.