

Rajasthani
Methi Bajra Poori
- Duration: 20 minutes
- Serves: 2 to 4 people
Trivia Tadka
Yes, the very healthy methi can also taste really good. Try this, will you? Methi bajra is poori made with fresh fenugreek and pearl millet flour/bajra. This finger-licking good, steamy poori tastes even more delicious with chutney, aloo and raita.
Ingredients
- Millet flour (bajra atta) (1 cup)
- Wheat flour (atta) (2 tbsp)
- Fenugreek leaves (methi) (1 cup)
- Potatoes, mashed (1/2 cup)
- Curd (dahi) (3 tbsp)
- Asafoetida (hing) (a pinch)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Cumin seeds (jeera) (1/2 tsp)
- Salt (to taste)
- Oil (for frying)
Method
- Wash and chop the fenugreek leaves and mash the boiled potatoes.
- In a paraat, put in bajra atta and all ingredients, except oil, and mix well.
- Using warm water (little at a time) knead medium-soft dough. Make the dough only when you are ready to fry.
- Make small balls, dust with wheat flour and roll out medium-thick pooris using a rolling pin.
- Heat oil in a kadhai and deep fry the pooris on medium heat till they turn golden brown on both sides.
- Drain on a paper napkin and serve hot with potato curry, buttermilk and pickle.