Methi Bajra Poori Recipe

Methi Bajra Poori as the name suggests, is deep fried, puffed bread made using fresh Methi (fenugreek) leaves and Bajra (millet) flour. The fresh Methi leaves add an amazing flavour and a characteristic bitter taste to the pooris. Bajra adds an earthy taste and makes the puris slightly crunchy. Use fresh Bajra flour for best results. The next time you need a ‘deep fried drip’, make these flavourful Methi Bajra Pooris.  Bajra Flour ( Pearl Millet), Whole Wheat Flour, Methi Leaves (Fenugreek Leaves), Garlic, Red Chilli powder, Sesame seeds (Til seeds), Fennel seeds (Saunf), Coriander Powder (Dhania), Cumin powder (Jeera), Amchur (Dry Mango Powder), Oil, Turmeric powder (Haldi), Salt, Oil   1 cup Bajra Flour ( Pearl Millet) 1/2 cup Whole Wheat Flour 1 cup Methi Leaves (Fenugreek Leaves) , cleaned, washed and chopped 1 teaspoon Garlic , paste 1 teaspoon Red Chilli powder , or green chilli paste 2 teaspoon Sesame seeds (Til seeds) 2 teaspoon Fennel seeds (Saunf) 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Cumin powder (Jeera) 1/2 teaspoon Amchur (Dry Mango Powder) 2 teaspoon Oil , hot 1/2 teaspoon Turmeric powder (Haldi) Salt , to taste Oil , for deep frying     10   60     To begin making the Methi Bajra Poori, firstly mix all the ingredients except the oil for deep frying, in a mixing bowl or in the bowl of a food processor.Gradually add water and knead it into a firm yet pliable dough. Cover the dough and let it rest for 30 minutes.Make small balls from the dough. Roll them out into small round discs. Keep them covered till they are ready to be fried.Heat oil in a Kadhai/Wok. Gently slide in the rolled poori or 2-3 pooris (depending on the size of your wok).Deep fry on medium high heat until they puff and turn golden brown on both sides.Take out the pooris using a slotted spoon and place on absorbent paper. Serve hot.Serve Methi Bajra Poori on its own as a snack or it can be teamed up with Aloo Dum or any other curry for an indulgent meal.