Methi Bajra Puri with Aloo Sabzi

Instructions

1. 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. 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. 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. 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.