How to Best Appetizing Bajra methi puri

How to Best Appetizing Bajra methi puri Delicious, fresh and tasty.

Bajra methi puri. Bajra Methi Puri is a traditional winter recipe from Rajasthani cuisine. Made with bajra (pearl millet) flour and fresh methi (fenugreek leaves), it is a delicious and healthy. Pair it with a curry for a complete meal or enjoy them as on their own as a tasty millet snack.

Bajra Methi Puri is a simple and easy-to-make snack recipe that you can prepare for your loved ones on special occasion and festivals instead of the normal puris.

This North Indian recipe is highly nutritious, as the dough kneaded to make these puris have bajra and fenugreek leaves in it.

Methi bajra poori recipe a twist to our regular poori with methi flavor.

You can cook Bajra methi puri using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Bajra methi puri

1. Prepare 1 bowl of Bajra flour.

2. It’s 1 cup of Fenugreek leaves (methi) finely chopped.

3. It’s 2 of potatoes boiled.

4. Prepare 1 teaspoon of Red chilli powder.

5. You need 1/2 teaspoon of Coriander powder.

6. It’s to taste of Salt.

7. You need 1 of Green chilli finely chopped.

8. It’s 1 cup of Yogurt.

9. Prepare 1 teaspoon of Cumin seeds.

10. You need 1 tablespoon of White sesame seeds.

11. You need 1 tablespoon of Carom seeds (ajwain).

12. It’s 2 tablespoon of Oil.

Methi bajra poori is a popular traditional Rajasthani dish.

Traditionally fresh methi leaves are used but I have used dried kasoori methi.

A tasty and nutritious poori made with pearlmillet flour, methi and spices.

Bajra Methi Poori is a deep-fried puffed Indian bread made with bajra or pearl millet flour along with fresh fenugreek leaves.

Bajra methi puri instructions

1. Take a one big bowl and boiled and mashed potatoes and fenugreek chopped leaves…

2. Put bajra flour, fenugreek leaves, wheat flour, chilli powder, coriander powder, salt, green chilli and yogurt in a bowl.Put cumin seeds, sesame seeds and carom seeds in another bowl and mix well and add some water for makes dough Mix well and knead into a stiff dough. Cover and set aside for fifteen to twenty minutes..

3. Makes medium size puri.

Heat sufficient oil in a kadai..

1. And fry till its turns golden brown. And serve hot in plate..

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.

Methi Bajra Poori as the name suggests, is deep fried, puffed bread made using fresh Methi (fenugreek) leaves and Bajra (millet) flour.

The fresh Methi leaves add an amazing flavour and a characteristic bitter taste to the pooris.