Bajra Poori

Bajra Poori Recipe| Methi Bajra Poori Recipe

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Bajra Poori Recipe:

Bajra or Kambu or Pearl Millet is my favourite among the millets. You might not have seen any poori recipe so far in this blog and here we have bajra poori recipe which is much healthier than our usual poori. There is no compromise in taste and it is puffy if you follow the recipe to T. I have tried twice to get them perfect.

Bajra Poori Recipe:

You can initially try 1:1 ratio and then reduce wheat to half of Bajra Flour and finally just pearl millet flour. When you master this recipe kneading and water quantity, make a complete gluten Free version. Check out my collection of millet recipes here

Bajra Methi Poori Recipe

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Ingredients:

  • Pearl Millet Flour-1/2 cup
  • Wheat Flour-1/2 cup
  • Fresh/Dried Methi leaves-1 tbsp
  • Turmeric Powder-1/2 tbsp
  • Garam Masala Powder-1/2 tbsp
  • Salt-To taste
  • Water- As needed
  • Oil-To deep fry

Bajra Poori

Bajra Poori Recipe:

  1. Take all the ingredients except oil and water in a wide bowl.

  2. Mix them well and add water little by little and make a firm non-sticky dough.

Kambu Maavu Poori

  1. Close and keep for ten minutes.

  2. Make some balls and heat some oil in a vessel.

Kambu Maavu Poori

  1. Flatten the balls and deep fry.

  2. Bajra Methi Poori is ready.

Kambu Maavu Poori


P.S:

You can enjoy this with tomato thokku.

The poori will puff and stay puffy if the dough consistency is firm and when you roll into medium-thick pooris.

Don’t knead more.

You can skip the Kasturi methi or use fresh Kasturi leaves.

You can offer this to babies above 6 months without salt.

Ensure to have given the individual ingredients and eliminate all allergies before trying the all-new recipe.

Always have a word with your doctor before offering anything new to your baby.

Bajra Methi Poori

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