Methi Poori

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..

History

Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent.

Puris are most commonly served as breakfast and snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in Hindu prayer as prasadam. The name Puri derives from the Sanskrit word पूरिका (pūrikā), from पुर (pura) "filled"

Summarised Preparation

1. To a mixing bowl : add all the ingredients. Mix well. Add water little by little.

2. Knead well to a soft stiff dough. Do not add more water, the dough should be stiff else the pooris will drink more oil.

3. Rest for 10 mins. Knead again for 2 mins. Pinch a small lemon sized ball, flatten slightly. Repeat to finish the dough.

4. Drizzle little oil on the rolling stone, flatten to thick discs. Repeat to finish. Heat oil – check by adding a pinch of dough if it rises immediately then oil is ready.

5. Add a disc let it come up, them press using a ladle it will puff up fully. Then flip over and cook. Remove and carefully drain in tissue.

6. Serve Bajra Poori hot!

You can add fresh methi leaves too.

Ingredients

• 1 cup bajra flour

• 1/2 cup whole wheat flour

• 1 tablespoon kasoori methi

• 1/2 teaspoon jeera

• 1/4 teaspoon turmeric powder

• 1/4 teaspoon red chilli powder

• 1/4 teaspoon coriander powder

• 1 tablespoon oil

• salt to taste

• water as needed