Bajra Methi ki Poori

Knead fresh fenugreek leaves with millet flour and make into pooris. This recipe is from FoodFood TV channel

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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

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


  1. 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.
  2. Heat sufficient oil in a kadai.
  3. 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.
  4. Gently slide the pooris into hot oil and deep-fry till golden and crisp on both sides. Drain on absorbent paper.
  5. Arrange the pooris on a serving plate and serve immediately.

Nutrition Info

Calories 1180
Carbohydrates 144.2
Protein 30.3
Fat 53.6