This is a delicious poori from the state of Rajasthan, India. This poori is made with pearl millet/bajra flour with fresh methi/fenugreek leaves, and flavored with spices.
Bajra is very healthy with a wonderful nutritious profile. The earthy taste is amazing and it perfectly pairs with fenugreek/methi leaves. The methi leaves have wonderful medicinal properties and is a great addition to regulate blood glucose levels. Also, this poori is easy to make.
This poori can be served dal or any curry. I personally love with dal and yogurt. Yogurt and pickle is an amazing combo for this poori. Millets are very healthy and whether it is Samai Idli, Pearl Millet Banana Muffins, Bajra and Thinai Kozhukattai or Barnyard Millet Upma Kozhukattai, Millet Pongal or Barnyard Millet Payasam there are wide variations to make healthy and nutritious food. This Pearl Millet Okara tikki is also a tasty snack or appetizer.
Ingredients
Makes 14
Makes 14
Bajra flour - 1 cup
Whole wheat flour - 1/2 cup
Salt - 1/2 tsp
Methi(fenugreek) leaves - 1/2 cup, packed
Chilli powder - 1/2 tsp
Ajwain - 1 tsp
Turmeric - 1/4 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Water - 1/4 to 1/3 cup
Oil - 2 cups
Method
Add the flour, spice, and methi leaves. Sprinkle water and knead to smooth and soft dough.
Divide into 14 balls.
Roll into 6 to 7 inch circle. Dust with flour as necessary.
Heat oil in a pan. Fry the pooris till golden brown on both sides.
Serve with dal, curry, or yogurt.
rajani says
Methi in poori is a great addition and the poori looks real delicious!
Srivalli says
This is surely such a delicious poori version Radha. I would love to dig in!
Suma Gandlur says
Bajra and methi are a flavorful combo. I usually make rotis with this flour but the pooris definitely are tasty ones.
Harini R says
That is one delicious combo there! These puris come out really well and we love them.