A classic Gujarati winter snack, these Methi Bajra Puris are a delightful combination of earthy pearl millet flour and slightly bitter fenugreek leaves. Crispy, savory, and packed with flavor, they are perfect for breakfast, travel, or as a tea-time treat with a side of yogurt and pickle.
Prep20 min
Cook25 min
Servings4
Serving size: 4 pieces
308cal
9gprotein
46gcarbs
11g
Ingredients
1.5 cup Bajra Flour (Also known as pearl millet flour.)
0.5 cup Whole Wheat Flour (Acts as a binding agent.)
1 cup Fenugreek Leaves (Fresh, tightly packed and finely chopped.)
0.25 cup Curd (Slightly sour curd works best.)
1 inch piece Ginger (Grated or minced.)
2 Green Chili (Finely chopped, adjust to taste.)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference.)
A simple, rustic North Indian stir-fry where tender potatoes and sweet onions are cooked in a blend of everyday spices. It's a comforting, quick meal that comes together in under 30 minutes, perfect for a weeknight dinner with hot rotis.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Methi Bajra Puri, Aloo Pyaaz Sabzi and Mango Pickle
Crispy, fiber-rich methi bajra puri with perfectly spiced aloo pyaaz sabzi – pure comfort food!
This marwari dish is perfect for lunch. With 644.65 calories and 14.04g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Sesame Seeds (White sesame seeds.)
1 tsp Salt (Or to taste.)
2 tbsp Oil (For the dough (moyan).)
0.5 cup Warm Water (Use as needed for kneading.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the bajra flour, whole wheat flour, turmeric powder, red chili powder, asafoetida, sesame seeds, and salt. Mix the dry ingredients thoroughly.
Add the finely chopped fenugreek leaves, grated ginger, green chilies, curd, and 2 tablespoons of oil to the flour mixture.
Using your fingertips, rub everything together until the mixture resembles coarse breadcrumbs. This step, known as 'moyan', is crucial for crispy puris.
Gradually add warm water, a little at a time, and knead to form a firm, stiff dough. Do not make the dough soft, as it will absorb excess oil. Cover with a damp cloth and let it rest for 15-20 minutes.
2
Shape the Puris
After resting, knead the dough for another minute until smooth.
Divide the dough into 16 equal-sized balls.
Take one ball and flatten it between your palms. Lightly grease your rolling surface and rolling pin with a drop of oil.
Roll the ball into a circle about 3 inches in diameter and approximately 1/8 inch thick. Avoid using dry flour for dusting as it can burn in the oil. Repeat for all the dough balls.
3
Deep-Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking (around 180°C / 350°F).
To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly, the oil is ready.
Carefully slide one rolled puri into the hot oil. Gently press it down with a slotted spoon to encourage it to puff up.
Fry for about 30-45 seconds, then flip and fry the other side until it turns golden brown and crisp.
Remove the puri with the slotted spoon, allowing excess oil to drain back into the pan. Place it on a plate lined with paper towels to absorb any extra oil.
Fry the remaining puris in batches of 2-3, ensuring not to overcrowd the pan.
4
Serve
Serve the Methi Bajra Puris hot or at room temperature with plain yogurt, mango pickle (chundo), or a hot cup of masala chai.
258cal
5gprotein
37gcarbs
11gfat
Ingredients
500 g Potatoes (About 3 medium, peeled and cut into 1-inch cubes)
2 large Onion (Thinly sliced)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 pcs Green Chilli (Slit lengthwise, adjust to taste)
1 tbsp Ginger-Garlic Paste
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Salt (Or to taste)
0.5 tsp Amchur Powder (Dry mango powder)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds and allow them to crackle for about 30 seconds until fragrant.
Add the thinly sliced onions and slit green chillies. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and light golden brown at the edges. This step is key to developing the dish's sweet base flavor.
2
Prepare the Masala Base
Add the ginger-garlic paste and cook for 1 minute, stirring continuously, until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 4-5 minutes until they soften, turn mushy, and you see oil starting to separate from the masala.
3
Add Spices and Potatoes
Lower the heat and add the turmeric powder, red chilli powder, and coriander powder. Sauté for 30-40 seconds until the spices are aromatic.
Immediately add the cubed potatoes and salt. Mix thoroughly to ensure the potatoes are evenly coated with the spice mixture.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the potatoes cook for 10-12 minutes.
Stir every 3-4 minutes to prevent sticking. If the mixture seems too dry, sprinkle 1-2 tablespoons of water.
Cook until the potatoes are fork-tender.
5
Finish and Garnish
Once the potatoes are fully cooked, uncover the pan.
Sprinkle the amchur powder and garam masala over the sabzi. Gently mix to combine without mashing the potatoes.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 5 minutes before serving.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
