With winter going on in full swing, my kitchen is buzzing with umpteen flavours and ingredients that would complement this season. The demand of my family to relish piping hot food for breakfast, lunch, dinner has again escalated and I am busy trying to serve them healthy, piping hot and delicious food throughout the day. When it comes to dinner, I make sure to serve them soups like Mushroom Wine Soup and for lunch, I very recently surprised them with super delicious Methi Laccha Paratha and today for breakfast/supper, guess what are we going to relish- Bajra Methi Poori! Bajra happens to be one of the healthiest ingredients that can be used for making puffed bread or flatbread just like we use wheat. Hence, making Bajra Methi Poori was something that I was looking forward to since like eternity.
Bajra Methi Poori turns out to be a superb combination of bajra flour as well as fresh fenugreek leaves and it doesn’t soak ample amount of oil as well, so indeed it is salubrious. Plus, I love the fact the texture – coarseness that Bajra grants to this puffed bread. Flavour wise, it has this typical bitter, savoury taste that goes hand in hand with curries like Dum Aloo or Mathura ke Dubki Wale Aloo.
Savour these beautifully flavoured Pooris for breakfast, brunch or supper with a cup of tea and you would surely cherish the experience.
Here’s a step by step guide for making them:
Bajra Methi Poori
Bajra Methi Poori
- Bajra flour - 1 cup
- Whole wheat flour - ½ cup
- Salt - ½ tsp
- Ajwain - ½ tsp
- Methi leaves - ½ cup ( Chopped )
- Red chilli powder - ½ tsp
- Oil for deep frying
- Mix bajra flour, woke wheat flour, salt, ajwain, methi leaves and red chilli powder in a bowl.
- Add warm water and knead to make a soft dough.
- Cover and keep the dough aside for 20 minutes.
- Heat oil for frying in a pan.
- Make small lemon size balls from the dough.
- Keep the dough ball between two plastic sheets and roll to make a 3-4 inch circle.
- Gently lift the circle and drop it in the hot oil.
- Fry until it puffs up.
- Flip it over and fry until browned.
- Take out on a tissue lined plate.
- Serve hot with any sabzi.
Utencils Used: Kadhai/ Frying Pan