Bajra Poori

Bajra Poori is a tasty, fluffy tiffin made by replacing wheat flour with bajra flour, methi in the regular making of poori. Bajra Poori is mimics the taste of regular poori but adds lesser calories. Bajra poori is an alternate poori to must try at home for special occasions and weekends.

Bajra Poori is a twist to our regular poori with methi flavor. Bajra Poori is a popular traditional Rajasthani dish.

Traditionally fresh methi leaves are used but I have used dried kasoori methi.A tasty and nutritious poori made with pearlmillet flour, methi and spices.Do try this and enjoy!

It goes well with many sidedishes.

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Bajra Poori

Bajra Poori is a tasty, fluffy tiffin made by replacing wheat flour with bajra flour, methi in the regular making of poori. Bajra Poori is mimics the taste of regular poori but adds lesser calories. Bajra poori is an alternate poori to must try at home for special occasions and weekends.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup bajra flour
• 1/2 cup whole wheat flour
• 1 tablespoon kasoori methi
• 1/2 teaspoon jeera
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• 1/4 teaspoon coriander powder
• 1 tablespoon oil
• salt to taste
• water as needed

Instructions

• To a mixing bowl : add all the ingredients. Mix well. Add water little by little.
• Knead well to a soft stiff dough. Do not add more water, the dough should be stiff else the pooris will drink more oil.
• Rest for 10 mins. Knead again for 2 mins. Pinch a small lemon sized ball, flatten slightly. Repeat to finish the dough.
• Drizzle little oil on the rolling stone, flatten to thick discs. Repeat to finish. Heat oil – check by adding a pinch of dough if it rises immediately then oil is ready.
• Add a disc let it come up, them press using a ladle it will puff up fully. Then flip over and cook. Remove and carefully drain in tissue.
• Serve Bajra Poori hot!

Video

Notes

• You can add fresh methi leaves too. I did not get it also the homegrown batch got over so used dried kasoori methi.
• If you are using fresh methi leaves, you can add 1/2 cup.

Nutrition Facts

Bajra Poori

Amount Per Serving (150 g)

Calories 601 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Sodium 60mg3%

Potassium 512mg15%

Carbohydrates 103g34%

Fiber 4g17%

Sugar 0.2g0%

Protein 18g36%

Vitamin A 159IU3%

Vitamin C 1mg1%

Calcium 106mg11%

Iron 14mg78%

* Percent Daily Values are based on a 2000 calorie diet.

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How to Bajra Poori Recipe

1. To a mixing bowl : add all the ingredients.Mix well.Add water little by little.
2. Knead well to a soft stiff dough.Do not add more water, the dough should be stiff else the pooris will drink more oil.
3. Rest for 10 mins.Knead again for 2 mins.Pinch a small lemon sized ball, flatten slightly.Repeat to finish the dough.
   
4. Drizzle little oil on the rolling stone, flatten to thick discs.Repeat to finish.Heat oil – check by adding a pinch of dough if it rises immediately then oil is ready.Add a disc let it come up, them press using a ladle it will puff up fully.Then flip over and cook.Remove and carefully drain in tissue.
   

Serve immediately!

Serve hot!

Expert Tips

• You can add fresh methi leaves too. I did not get it also the homegrown batch got over so used dried kasoori methi.
• If you are using fresh methi leaves, you can add 1/2 cup.