Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, bajara methi puri. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Bajara methi puri is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Bajara methi puri is something which I have loved my entire life.
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.
To begin with this particular recipe, we must first prepare a few components. You can cook bajara methi puri using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Bajara methi puri:
- Take 2 cup pearl millet
- Make ready 1/2 cup wheat flour
- Take 2 tablespoon yogurt
- Get 1/4 cup finely chopped dill
- Make ready 1/2 cup finely chopped fenugreek
- Make ready 1 tablespoon finely chopped
- Prepare coriander
- Take 1 teaspoon ginger paste
- Take 1 teaspoon garlic paste
- Take 1 teaspoon sesame seeds
- Prepare 1 teaspoon ajwain
- Prepare 1 teaspoon cumin and coriander
- Take powder
- Take 1 teaspoon chilli powder
- Prepare 1/2 teaspoon turmeric
- Prepare to taste Salt
- Make ready Oil for frying
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. Methi Bajra Poori as the name suggests, is deep fried, puffed bread made using fresh Methi (fenugreek) leaves and Bajra (millet) flour.
Steps to make Bajara methi puri:
- In a bowl, apart from oil add all ingredients and mix. Add small amount of warm water and make a tight dough
- Cover and keep aside for 10-15 minutes. - Divide the dough into small lime size balls. Roll each dough ball using a plastic sheet.
- Heat oil in a wide pan put each rolled Puri into the hot oil and fry till it puffs up and is golden brown on both sides. - Remove on kitchen towel to soak excess oil. - Serve hot with your pickle, tea or curry.
The fresh Methi leaves add an amazing flavour and a characteristic bitter taste to the pooris. Bajra adds an earthy taste and makes the puris slightly crunchy. Use fresh Bajra flour for best results. The next time you need a 'deep fried drip', make these. Bajra methi poori is one of them, it is delicious and filling!
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