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Bajra Methi ki Poori aur Sabji Thali
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5 from 1 vote

Bajra Methi Poori

Bajra Methi Poori is 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.
Course Breakfast, Dinner
Cuisine North Indian
Keyword Easy Breakfast Dishes, Easy Breakfast Recipe, Millet Roti, Stuffed Pooris
By Cook Method Deep Fried
Occasion Winter Recipes
By Diet Gluten Free
Dish Type Deep Fried Dishes, Millets, Poori Recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 numbers
Author Srivalli


  • 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.


You can make this complete gluten-free by adding more potatoes for binding. If you want to avoid making pooris, the same dough can be used to make rotis or parathas.
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