Methi Bajra Poori ~~ Pearl millet & Fenugreek Poori
Pearl Millet is most widely grown type of Millet. Bajra or Pearl Millet has high amount of fiber and aids digestion. It also lowers your bad cholesterol while increasing good cholesterol in your system. It is rich in antioxidants and can prevent the occurrence of cancer. It is rich in Vitamin B and is a gluten free.
Similar to wheat flour, bajra flour is slightly course in terms of texture. While preparing rotis or poori's it is often mixed with atta / wheat flour which makes it easier to roll out the dough. They can be made with only bajra flour too but it requires some effort . Traditionally the dough is flattened using the palm of the hands to shape them into rotis before tossing them onto hot tawa.
Today's recipe is a yummy recipe with Bajra flour and fresh / dried fenugreek leaves. Adding lottle wheat flour tot he recipe will make your job little easy while rolling them. Hot bajra poori's can be served with any curry or raita. This recipe goes to the 2nd day of Week 2 , Blogging Marathon 94 under the theme " Millet Recipes".
Bajra flour / Pearl Millet flour 1
Whole wheat flour 1/2 cup
Chopped Methi / Fenugreek leaves 1/2 cup
Salt to taste
Ajwai / Carom seeds 1/2 spoon
Red chili powder 1 spoon
Warm water as needed
Oil for frying
Add all the ingredients except oil and water in a mixing bowl.
Add 2 spoons oil in it and mix well.
Now add warm water little at a time to make a soft dough.
Cover and let the dough rest for 15-20 minutes.
Make small lemon size balls out of dough.
Take 2 zip lock bags or any plastic sheets.
Keep the ball in between the sheets and roll it to make a thin circle.
Make sure the poori's are not too thin or not too thick.
Now drop the rolled poori in hot oil and fry on both sides.
Remove and place them on tissue paper to remove excess oil.
Serve hot with any curry.
Check to see what my fellow bloggers are cooking for Blogging Marathon 94.