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!
Thalis & Platters
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Summer Special South Indian Vegetarian Menu for Day 2
Vegetarian Thali Menu List for Day 3
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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.
Serve these pooris with Dal Makhani, Rassewale Aloo Tamatar, Green Chutney for a complete meal.
Bajra Methi Poori
- 1 cup Bajra / Pearl Millet Flour
- 1/2 cup Wheat Flour
- 1 cup Fenugreek Leaves Finely chopped
- 1/2 cup Potato boiled and mashed
- 1 tsp Carom Seeds / Ajwain
- 1 tsp Red Chili Powder
- 2 tbsp Cooking Oil for kneading dough
- Cooking Oil for deep Frying
- Wash and soak the methi leaves in water for 10 minutes. Change water until it runs clean.
- Chop it finely and take it in a bowl.
- Add bajra and wheat flour along with salt, ajwain, red chili
- Wash nicely drain water and then finely chop fenugreek leaves.
- Finely chop leaves.
- Mix flours, salt, ajwain seeds, red chili powder, oil with the finely chopped fenugreek leaves.
- Mix well together. Slowly add water to knead to a tight dough.
- Divide dough in equal lemon ball sized portions.
- Roll each portion in a small circular disc with dusting flour.
- Heat a Kadai with oil and when hot, gently slide in the pooris and cook on both sides.
- Fry till light brown and each poori puffs up.