Bajra Methi Poori (Pearl Millet Puffed Bread) is a delicious Indian bread made with millet. The use of fenugreek enhances the taste and texture of this bread in the form of Poori. This bread is complete in flavours and does not require a lot of vegetables. Bajra Methi Poori can also be enjoyed with pickles like Aam Ka Achaar-Mango Pickle and Gajar Gobhi Shalgam ka Achaar. Bajra aka Pearl Millet is healthy and gluten-free.
The leftover Poori’s can be consumed with tea during winter. During summer these Poories are a good option for breakfast with dahi (yogurt and pickles) as it will keep your body cool. Bajra is a staple food of Rajasthan, especially during winter. Traditionally bajra (Pearl Millet) is enjoyed in the form of roti, rotla, khichadi, raab, lapsi, kadhi, laddu and many more dishes. This Bajra Methi Poori (Pearl Millet Puffed Bread) is another very tasty recipe for enjoying this great millet.
What is Bajra/Pearl Millet
Bajra or Pearl Millet is a gluten-free grain, very nutritious. It has an earthy, rustic texture and nutty flavour. Bajra is one of the widely grown grains in India, is light grey in colour and small ball-like shape. Highly rich in proteins, iron, folic acid and zinc this millet is a boon for those who want to lose weight. Bajra is very good for people with diabetes. It makes you full faster and keeps hunger at bay for a longer period compared to regular wheat and rice.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Rajgira Ki Poori, Methi Ki Missi Poori and Urad Dal Ki Poori (Split black gram Indian bread).
Yield: 20 poori’s
Prep time: 5 minutes
Total time: 25 minutes
Ingredients for Bajra Methi Poori
1½ cups Bajra atta (Millet flour)
½ cup gehu ka atta (Wheat flour)
1 cup chopped methi (fenugreek leaves)
½ cup mashed potatoes
2 tablespoons dahi (yoghurt)
1 tablespoon green chilli and ginger paste
¼ teaspoon Asafoetida
½ teaspoon ajwain (carom seeds)
Salt to taste
Oil for frying
Directions for Bajra Methi Poori
- In a large bowl add bajra flour, wheat flour and mix.
- Now add all the ingredients except oil and mix well using your fingertips.
- Make a firm dough by adding water as required,(a little at a time).
- Knead well for 5 minutes: cover and set aside for 10 minutes.
- Heat oil in a kadai to fry the poores.
- Knead the dough and check the consistency.
- Make small balls, dust them with wheat flour and roll them to make medium-thick pooris/discs. (If you are having difficulty in rolling them, then place the ball between 2 greased plastic sheets and then roll gently).
- Deep fry the poori’s on medium heat till golden in colour.
- Drain on a paper napkin and serve hot with tamatar aloo or curry of your choice.
Note: if you want to avoid fried food then can make roti or parathas with this dough.
