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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.
Prepare the Dough
Shape the Puris
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.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 320.61 calories per serving with 9.54g of protein, it's a moderately challenging recipe perfect for breakfast or snack or brunch.
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Deep-Fry the Puris
Serve
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.
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.
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.
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.
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.
Pearl millet is naturally rich in iron, an essential mineral for forming hemoglobin, preventing anemia, and maintaining overall energy levels and vitality.
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.
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.
It has both healthy and unhealthy aspects. The base ingredients, bajra (pearl millet) and methi (fenugreek), are rich in fiber, iron, and other nutrients. However, the deep-frying process adds a significant amount of fat and calories. It is best enjoyed in moderation as part of a balanced diet.
Yes, you can. Simply replace the 1/2 cup of whole wheat flour with an equal amount of chickpea flour (besan) or more bajra flour. The dough will be more delicate, so rolling between greased plastic sheets is recommended.
There could be a few reasons: 1) The dough was too soft or too dry. 2) The puris were rolled too thin or unevenly. 3) The oil was not hot enough. Ensure the dough is firm and the oil is at a consistent medium-high temperature.
Once completely cooled, you can store Methi Bajra Puris in an airtight container at room temperature for up to 3 days. They make an excellent travel snack, though they will lose some of their crispness over time.
Yes, you can substitute fresh methi with 3-4 tablespoons of kasuri methi. Soak the kasuri methi in a little warm water for 10 minutes, then squeeze out the excess water before adding it to the flour.
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