Bajra Methi ki Poori Knead fresh fenugreek leaves with millet flour and make into pooris. This recipe is from FoodFood TV channel By Sanjeev Kapoor 08 Apr 2015 in Recipes Course New Update Main Ingredients Millet Flour, Fenugreek Leaves Cuisine Gujarati Course Snacks and Starters Prep Time 0-5 minutes Cook time 21-25 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Bajra Methi ki Poori 1½ cups Millet Flour 2 cups Fenugreek Leaves finely chopped 1 tablespoon Ginger-garlic-green chilli paste 2 tablespoon White sesame seeds (safedtil) 1 tablespoon Coriander powder 1 teaspoon Cumin powder 1 teaspoon Dried mango powder (amchur) ½ teaspoon Turmeric powder ½ teaspoon Sugar to taste Salt for deep-f Oil Method Advertisment Put fenugreek leaves in a bowl, add millet flour, ginger-garlic-green chilli paste, white sesame seeds, coriander powder, cumin powder, dried mango powder, turmeric powder, sugar and salt and mix well. Add sufficient warm water and knead into soft dough. Heat sufficient oil in a kadai. Spread a large cling film on the worktop and spread a little oil on it. Divide the dough into equal portions, shape them into balls and keep them on the cling film. Press each ball lightly to make poori. Gently slide the pooris into hot oil and deep-fry till golden and crisp on both sides. Drain on absorbent paper. Arrange the pooris on a serving plate and serve immediately. Nutrition Info Calories 1180 Carbohydrates 144.2 Protein 30.3 Fat 53.6 #Coriander powder #Cumin powder #Dried mango powder #Ginger-garlic-green chilli paste #Oil #Salt #Sugar #Turmeric powder #White sesame seeds Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article