Bajra Methi Poori

 

Bajra Methi Poori is a deep-fried puffed Indian bread made with bajra or pearl millet flour along with fresh fenugreek leaves. Bajra is a gluten-free grain and popularly used in many Indian states.

This flour is used in different dishes like Khichdi, pooris, parathas, or Rotis. In Rajasthan and many parts of western Uttar Pradesh, this flour is taken for its body warming properties and is very nutritious. First of all, these rotis are very popular in Andhra as well. We make Sadja Roti for lunch or dinner along with Dal.

We are starting our Week 3 of the Thalis and Platters, where I will be sharing some of our popular flatbreads. One point that thrilled me no end was finding dishes all starting with B. Make these pooris healthy by adding fresh methi leaves along with spices. To get some shape and extra carb, I have added aloo to the mix.

Bajra Atta/ Peal Millet flour

Bajra or Pearl Millet is one of the widely grown grains in India. The Bajra grains are ground to get the flour. It is light grey in color and has a nutty taste. Highly rich in proteins, iron, folic acid, and zinc. Easily digestible and lower the rates of heart disease and diabetics.

We have different dishes like Bajra Parantha, Bajra ki Roti and even Bajra Chilla or Pancakes prepared using Bajra Flour. Because this is a gluten-free flour, you will probably find it difficult to roll out the dough. Hence you can add boiled potato or wheat flour to ease your rolling. Finally, adding more spice and aloo certainly makes this bread good.

Using Fresh Fenugreek Leaves in Cooking

We use fresh Fenugreek a lot in our lot. Another popular dish is the Menthaku Pappu in Andhra. We use fresh methi leaves in different dishes like rotis, parathas, and snacks. Adding it to these pooris makes it healthy and a good option. Methi is a rich source of iron and a good leafy green to consume. While the local methi variety is bitter, the Delhi methi is not that bitter.

The fresh methi leaves are the locally available ones that are more bitter. Finally, add some spices and mix it with flour to mask the bitterness. I served it with Dal Makhani, Rassewale Aloo Tamatar, Green Chutney, and Bread Halwa. Above all, I had made it for dinner and it surely made a wonderful meal!

This Bajra Methi Poori is the featured dish in the Bajra Methi ki Poori aur Sabji Thali and on C4AS, it’s another popular flatbread from the streets of Banaras.

Thalis & Platters

Week 1 – Platters for Kids

Pyjama Party for Day 1
Sandwich Platter for Day 2
Fusion Platter for Day 3
Pizza Party for Day 4

Week 2 – Thalis featuring Regional Cuisines – Veg Thalis

Dussehra Festival Thali for Day 1
Summer Special South Indian Vegetarian Menu for Day 2
Vegetarian Thali Menu List for Day 3
Gummadikaya Pulusu ~ Vegetarian Lunch Thali for Day 4
Varalakshmi Vratham Festival Thali for Day 5
Weekend Party Vegetarian Thali Menu for Day 6

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Step By Step Pictures for making Bajra Methi Poori

Ingredients used to make Bajra Methi Poori

First of all, as this a gluten free flour,  it is not so easy to roll out, we can use boiled potato or if you don’t mind using, you can use wheat flour as well.

To make this more healthy, we have used fresh methi leaves. if fresh methi leaves are not available, you can use Kasuri methi as well.

To make this completely gluten-free, use more boiled potatoes or make it as parathas.

Serving Suggestions:

Serve these pooris with Dal Makhani, Rassewale Aloo Tamatar, Green Chutney for a complete meal.

Bajra Methi Poori

Bajra Methi Poori is deep fried puffed Indian bread made with bajra or pearl millet flour along with fresh fenugreek leaves. Bajra is a gluten-free grain and popularly used in many Indian states.

• CourseBreakfast, Dinner
• CuisineNorth Indian
• By Cook MethodDeep Fried
• OccasionWinter Recipes
• By DietGluten Free
• Dish TypeDeep Fried Dishes, Millets, Poori Recipes
• KeywordEasy Breakfast Dishes, Easy Breakfast Recipe, Millet Roti, Stuffed Pooris

Servings6 numbers

Prep Time10 minutes

Cook Time15 minutes

Ingredients

• 1cup Bajra / Pearl Millet Flour
• 1/2cup Wheat Flour
• 1cup Fenugreek LeavesFinely chopped
• 1/2cup Potato boiled and mashed
• 1tsp Carom Seeds / Ajwain
• 1tsp Red Chili Powder
• 2tbsp Cooking Oil for kneading dough
• Cooking Oilfor deep Frying

Instructions

1. Wash and soak the methi leaves in water for 10 minutes. Change water until it runs clean.
2. Chop it finely and take it in a bowl.
3. Add bajra and wheat flour along with salt, ajwain, red chili
4. Wash nicely drain water and then finely chop fenugreek leaves.
5. Finely chop leaves.
6. Mix flours, salt, ajwain seeds, red chili powder, oil with the finely chopped fenugreek leaves.
7. Mix well together. Slowly add water to knead to a tight dough.
8. Divide dough in equal lemon ball sized portions.
9. Roll each portion in a small circular disc with dusting flour.
10. Heat a Kadai with oil and when hot, gently slide in the pooris and cook on both sides.
11. Fry till light brown and each poori puffs up.

Recipe Notes

You can make this complete gluten-free by adding more potatoes for binding. If you want to avoid making pooris, the same dough can be used to make rotis or parathas.

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Posted in: Indian Cook