Bajra Methi Puri
This bajra-methi Puri recipe is simple with bajra (pearl millet) flour, fresh fenugreek leaves and spices. Puris are deep fried puffed Indian bread enjoyed as a snack or a main with a curry. Bajra and fenugreek both are winter crops, making this the perfect seasonal recipe. Omit the whole wheat flour for a gluten-free bread.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 1 cup bajra/ pearl millet flour
- ½ cup whole wheat flour
- ½ cup fresh fenugreek leaves finely chopped
- 2 tsp salt
- 1 tsp ajwain / carom seeds
- 1 tsp ginger (grated or use ginger powder)
- 1 tsp coriander powder
- 1 tsp red chilly powder optional
- 1 tsp turmeric
- Oil for deep frying
In a mixing bowl, add all the ingredients, except for oil. Using your fingers mix everything together. Since fenugreek leaves are wet, they tend to stick together so I prefer mixing the dry ingredients well before kneading them into a dough.
Using warm water, knead the flour mixture into a tight dough. Be careful to add water little by little.
Cover and keep aside for 10-15 minutes.
Divide the dough into small lime size balls.
Heat oil in a deep kadhai/wok.
Roll each bajra dough ball into an approx 4” circle. Use a plastic sheet (the same way as in Bajra roti recipe). I couldn’t get all my Puris to be perfect circles which is fine as they taste perfect no matter what the shape!
Carefully put each rolled Puri into the hot oil and fry till it puffs up and is golden brown on both sides.
Remove on an absorbent kitchen towel to soak excess oil.
Serve hot with your favourite curry.
- Use only bajra/ pearl millet flour for a completely gluten-free Puri.
- If you find it difficult to roll, it maybe because the dough is too soft. Add a little more flour to the dough.
- You can also use dried fenugreek in the recipe and/or other green leafy vegetable.
Calories: 106kcal | Carbohydrates: 9.1g | Protein: 1.6g | Fat: 7.2g | Saturated Fat: 0.9g | Fiber: 1.6g