Bajra Methi Puri Recipe

Bajra Methi Puri Recipe. Bajra Methi Puri is a straightforward and simple to-make nibble recipe that you can plan for your friends and family on extraordinary event and celebrations rather than the ordinary puris. This North Indian recipe is profoundly nutritious, as the batter worked to make these puris have bajra and fenugreek leaves in it.

Something beneficial about this puri recipe is that it incorporates pearl millet as it’s principal fixing, which assists in working on the absorption with handling of our body. Different fixings expected to make this delicious dish are: entire wheat flour, red stew powder, cumin seeds and coriander powder, which can end up being a joy among individuals of practically all age gatherings. It tends to be matched with aloo ki sabzi or even kaddu ki sabzi alongside a dal of your decision.

You can likewise partake in these broiled puris for what it’s worth, as they have their very own kind. Attempt this simple recipe at home and appreciate with your friends and family!

Elements of Bajra Methi Puri

7 Servings
2 cup pearl millet
2 tablespoon refined oil
2 teaspoon coriander powder
1 teaspoon turmeric
1/4 cup fenugreek leaves ( methi)
1 1/2 tablespoon carom seeds

salt as required
1 tablespoon red stew powder
1 teaspoon cumin seeds
1 cup entire wheat flour
1 1/4 teaspoon ginger

Bajra Methi Puri Recipe

Instructions to make Bajra Methi Puri

Stage 1
To set up this puri recipe, take a batter plying plate and combine as one entire wheat flour, fenugreek leaves, pearl millet (bajra), cumin seeds, coriander powder, turmeric, red bean stew powder, ginger, carom seeds and salt. Presently, add water and massage it to make a thick batter and save to the side for 15-20 minutes.

Stage 2
Take a little ball from the mixture and roll it to make a medium size puri. Rehash the interaction to make all the more such puris.

Stage 3
Place a kadhai over low fire and intensity oil in it. When the oil is sufficiently hot, cautiously place the puri in the kadhai and profound fry them till they become brilliant brown in variety.

Stage 4
At last, move the poori on a tissue paper and channel the overabundance oil. Serve hot.

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