Methi Bajra Puri
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.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.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.
- c.Add the finely chopped fenugreek leaves, grated ginger, green chilies, curd, and 2 tablespoons of oil to the flour mixture.
- d.Using your fingertips, rub everything together until the mixture resembles coarse breadcrumbs. This step, known as 'moyan', is crucial for crispy puris.
- e.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
Step 2
- a.Shape the Puris
- b.After resting, knead the dough for another minute until smooth.
- c.Divide the dough into 16 equal-sized balls.
- d.Take one ball and flatten it between your palms. Lightly grease your rolling surface and rolling pin with a drop of oil.
- e.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
Step 3
- a.Deep-Fry the Puris
- b.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).
- c.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.
- d.Carefully slide one rolled puri into the hot oil. Gently press it down with a slotted spoon to encourage it to puff up.
- e.Fry for about 30-45 seconds, then flip and fry the other side until it turns golden brown and crisp.
- f.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.
- g.Fry the remaining puris in batches of 2-3, ensuring not to overcrowd the pan.
- 4
Step 4
- a.Serve
- b.Serve the Methi Bajra Puris hot or at room temperature with plain yogurt, mango pickle (chundo), or a hot cup of masala chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dough is kneaded to a firm and stiff consistency. A soft dough will result in oily puris.
- 2Finely chopping the fenugreek leaves is key to ensuring they mix evenly and don't tear the puris while rolling.
- 3Do not rest the dough for more than 30 minutes, as the fenugreek can release water and make the dough bitter.
- 4Maintain a consistent medium-high temperature for the frying oil. If the oil is too cool, the puris will be greasy; if it's too hot, they will burn before cooking through.
- 5If you find bajra dough difficult to roll, place a dough ball between two sheets of greased plastic or parchment paper and press or roll it out.
- 6For added flavor and better digestion, you can add a teaspoon of carom seeds (ajwain) to the dough.
Adapt it for your goals.
Gluten-Free Version
To make this recipe completely gluten-free, replace the whole wheat flour with an equal amount of chickpea flour (besan) or more bajra flour. The dough may be slightly more delicate to handle.
Add VegetablesAdd Vegetables
Incorporate 1/4 cup of finely grated carrot or 1 boiled and mashed potato into the dough for a different flavor and a softer texture.
Baked VersionBaked Version
For a healthier alternative, roll the puris, prick them with a fork to prevent puffing, and bake in a preheated oven at 180°C (350°F) for 12-15 minutes, or until golden and crisp. Flip them halfway through.
Why this is on our healthy list.
Rich in Dietary Fiber
Bajra (pearl millet) and fenugreek leaves are excellent sources of dietary fiber, which promotes healthy digestion, aids in regular bowel movements, and contributes to a feeling of fullness.
Sustained Energy Release
As a complex carbohydrate with a low glycemic index, bajra provides a steady release of energy, making these puris a filling and energizing snack that helps avoid sudden blood sugar spikes.
Good Source of Iron
Pearl millet is naturally rich in iron, an essential mineral for forming hemoglobin, preventing anemia, and maintaining overall energy levels and vitality.
Aids Blood Sugar Management
Fenugreek leaves are traditionally known for their properties that may help in regulating blood sugar levels, making this a potentially suitable option for diabetics when consumed in moderation.
Frequently asked questions
A single Methi Bajra Puri contains approximately 80-95 calories, depending on its size and the amount of oil absorbed during frying. A serving of four puris would be around 320-380 calories.