Methi bajra poori is a Fried savoury Indian bread made with fresh fenugreek and pearl millet flour /bajra- Especiality of the state of Rajasthan
Course: Main Course, Roti,paratha,poori ,Breads
Cuisine: Gujarati Cuisine, Indian
Keyword: bajra, methi, poori
Author: Anjana Chaturvedi
1.5cupPearl millet flour /Bajra aata
4tbspWhole Wheat Flour / Atta
1cupFresh Fenugreek / Hari Methi
3/4cupPotatoes / Alooboiled and mashed
3tbspYogurt / Dahi
1/4tspAsafoetida / Hing powder
1tspRed Chili Powder/ Laal Mirch
1/2tspCumin Seeds / Sabut Jeera
1tspSalt / Namak
pinchsoda bi carb
Refined Oilto fry
Wash and chop fenugreek leaves and mash the boiled potatoes.
Take a big bowl and add bajra flour and all the ingredients except oil.
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.
Serving suggestions- best served with potato curry,buttermilk and pickle