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 is 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
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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.
Recipe
Bajra Methi Poori
Ingredients
- 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
Instructions
- 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.
Suma Gandlur says
I use the dough to make rotis and the poori idea did not occur to me. 🙂 These flavorful pooris are a good choice to indulge now and then and the side dishes must have been a nice combo;
vaishalisabnani says
Gujarati’s use a lot of Bajra during winters and adding fresh fenugreek is very common here. The Dhebras , Vadas , theplas all of these have bajra and methi . The proportions vary , but both these ingredients are used .
The Bajra Methi poori is now on my todo list !
Looking forward to your recipes with the alphabet B .
Harini Rupanagudi says
As suma said I also make bajra roti.But these look amazing. I am eyeing those sabjis too.
Srividhya Gopalakrishnan says
I recently made poori with amaranth flour and I ended up adding wheat flour as well. Adding boiled potatoes is a good idea. Will try that way. Nicely done and love those sides as well.
NARMADHA says
I love the flavor of fenugreek leaves and this bajra methi poori looks too tempting and prefect with all those side dishes.