Bajra Methi Poori are deep fried puffed bread made with pearl millet flour(Bajra) and fresh fenugreek leaves. A winter special from Northern Indian states.
Bajra or pearl millet is a gluten-free grain, very nutritious with body warming properties. It is mainly consumed in Rajasthan and many parts of western Uttar Pradesh during winters. Consumed mainly in the form of Khichdi or breads made with flour like pooris, parantha or rotis.
Ingredients1 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
Method
* 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.