Advertisment

Bajra Methi Puri-SK Khazana

Deep fried yet quite nutritious with the combination of bajra flour, whole wheat flour and fresh fenugreek This is a Sanjeev Kapoor exclusive recipe.

New Update
Bajra Methi Puri-SK Khazana

Advertisment
Main Ingredients Pearl millet flour (bajre ka atta), Whole wheat flour (atta)
Cuisine Indian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Bajra Methi Puri-SK Khazana

  • 1 cup Pearl millet flour (bajre ka atta)
  • 1/2 cup Whole wheat flour (atta)
  • 1 cup Fresh fenugreek leaves (methi) chopped
  • 1 inch Ginger
  • 1 Green chilli
  • 4-5 Green garlic stalks
  • 2 teaspoons Dried mango powder (amchur)
  • 1 teaspoon Red chilli powder
  • 1@ teaspoon Turmeric powder
  • to taste Salt
  • 1 teaspoon Carom seeds (ajwain)
  • 1 tablespo to deep fry Oil

Method

  1. Grind together ginger, green chilli and green garlic to a fine paste.
  2. Take bajra flour, whole wheat flour, methi, dried mango powder, chilli powder, turmeric powder, salt, ajwain and ginger-green chilli-green garlic paste in a bowl and mix well.
  3. Add water as required and knead stiff dough. Add 1 tablespoon oil and knead again. Cover and set aside for some time.
  4. Heat sufficient oil in a kadai.
  5. Divide the dough into 8 equal portions. Place each portion on one side of a plastic sheet, fold the other side over the dough and pat with your fingertips into a medium thick puri.
  6. Gently slide in the hot oil and deep-fry the puris on medium heat till golden brown.
  7. Drain on absorbent paper and serve hot.
Advertisment