Welcome to Digitalcutlet

Methi Bajra Poori


Knead dough only when you are ready to make pooris or it will become too soggy to be rolled into pooris. Also, if you are having difficulty in rolling, place a ball of the dough between two greased plastic sheets and then roll gently.

Millet flour (bajra atta) (1 cup)
Wheat flour (atta) (2 tbsp)
Fenugreek leaves (methi) (1 cup)
Potatoes, mashed (1/2 cup)
Curd (dahi) (3 tbsp)
Asafoetida (hing) (a pinch)
Lal Mirch Red Chilli Powder (1 tsp)
Cumin seeds (jeera) (1/2 tsp)
Salt (to taste)
Oil (for frying)

Wash and chop the fenugreek leaves and mash the boiled potatoes.

In a paraat, put in bajra atta and all ingredients, except oil, and mix well.

Using warm water (little at a time) knead medium-soft dough. Make the dough only when you are ready to fry.

Make small balls, dust with wheat flour and roll out medium-thick pooris using a rolling pin.

Heat oil in a kadhai and deep fry the pooris on medium heat till they turn golden brown on both sides.

serving tip
Drain on a paper napkin and serve hot with potato curry, buttermilk and pickle.