Methi Bajra Puri
These crisp, earthy puris bring together bajra flour and fresh methi for a hearty Indian bread with lots of flavor. They fry up golden with a lovely rustic bite and pair especially well with yogurt, pickle, or a simple potato sabzi.
For 12 servings
- prep · ~7 min
Prep the methi and aromatics.
1.Pick and wash the methi leaves well to remove any grit.2.Drain and finely chop the methi leaves.3.Finely chop the green chili and grate the ginger.TIPDry the methi well before chopping so the dough does not turn sticky. - mix · ~3 min
Mix the dry ingredients.
1.Add bajra flour and whole wheat flour to a wide bowl.2.Add cumin seeds, turmeric powder, red chili powder, asafoetida, and salt.3.Add the chopped methi, green chili, and grated ginger.4.Mix everything well with your fingers so the methi spreads evenly through the flour. - knead · ~6 min
Knead a stiff dough.
Add 1 tbsp oil and rub it into the flour mixture. Pour in water little by little and knead into a firm, smooth dough that holds together well for rolling.
TIPKeep the dough on the stiffer side so the puris puff better and absorb less oil. - rest · ~10 min
Rest the dough.
Cover the dough and let it rest for 10 minutes. This helps the flours hydrate and makes rolling easier.
- prep · ~8 min
Divide and roll the puris.
1.Divide the dough into 12 equal balls.2.Flatten each ball lightly between your palms.3.Roll each one into a small disc about 3 to 4 inches wide.4.Keep the rolled puris covered with a cloth so they do not dry out.TIPRoll the puris evenly; thin edges can turn too crisp before the center cooks. - fry · ~12 min
Fry the puris until golden.
1.Heat oil for frying in a deep kadai over medium heat.2.Slide in one puri and gently press it with a slotted spoon so it puffs.3.Flip and fry until both sides are lightly golden and crisp.4.Remove and drain, then repeat with the remaining puris.TIPThe oil should be medium hot; very hot oil browns the puris too fast while low heat makes them greasy. - serve
Serve the methi bajra puri hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the washed methi thoroughly before chopping, or the bajra dough will turn sticky and harder to roll.
- 2Because bajra has no gluten, knead gently but firmly so the dough just comes together without cracking.
- 3If the dough cracks while rolling, wet your palms lightly and re-knead that portion before shaping again.
- 4Roll each puri to an even thickness; thick centers stay doughy while thin edges over-crisp in the oil.
- 5Fry one test puri first to check oil temperature; it should rise quickly and puff without darkening too fast.
- 6Serve these puris soon after frying for the best rustic crispness, as bajra puris soften more on standing than wheat ones.
- 7You can prep the dough 2 to 3 hours ahead and keep it covered, but roll just before frying to avoid dry edges.
Adapt it for your goals.
Mild-spice
Reduce or skip the green chili and red chili powder for a gentler puri that is better for children or to pair with spicy sabzi.
ajwain flavoredAjwain-flavored
Add a little ajwain along with cumin for a more fragrant, digestible puri with a classic North Indian flavor profile.
bakedBaked
Roll slightly thicker, brush with oil, and bake until firm and golden for a less oily version, though it will be more like a crisp flatbread than a puffed puri.
garlic methiGarlic-methi
Add a little grated garlic with the ginger for a bolder savory taste that pairs especially well with plain curd.
Why this is on our healthy list.
Wholesome Millet Base
Bajra flour brings the benefits of pearl millet, making these puris more hearty and rustic than all-wheat puris.
Leafy Herb Goodness
Fresh methi adds plant compounds, color, and a pleasantly bitter note that balances the richness of fried bread.
More Filling Texture
The combination of bajra, whole wheat, and methi creates a denser, more satisfying puri that can feel more substantial with a meal.
Digestive Spice Support
Ginger, cumin, and asafoetida are traditional Indian additions that add flavor while making a rich dish feel easier to eat.
Frequently asked questions
Bajra flour is gluten-free, so cracks are common if the dough is too dry. Add a few drops of water, knead again, and keep the dough covered while shaping.
