Methi bajri puri | crispy methi bajri puri | how to make farsi puri

Methi bajri puri is a deep-fried snack made with bajri flour (millet), wheat flour, fenugreek leaves, and regular spices. It is a crisp and tasty snack generally prepared during the winter season to share with family and friends. It can also be a simple evening tea-time snack or a kids’ snack recipe.

I have shared a perfect ingredient ratio and a few no-fail tips to help you to make perfect and quick crispy methi bajri farsi puri on the first attempt.

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Methi bajri puri | crispy methi bajri puri | how to make farsi puri

Author Nehas Cook Book

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dry namkeen, Snack

Cuisine Indian

Servings 20 puries

Ingredients

 

• 1 cup bajri flour - millet flour
• ½ cup wheat flour
• 1 cup fresh methi - fenugreek leaves
• Salt to taste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin seeds
• 1 tbsp white sesame seeds
• ½ tsp ajwain - carom seeds
• ¼ tsp hing
• ¼ tsp dry mango powder
• 1 tsp powdered sugar
• 2 tbsp oil
• ½ cup or as required buttermilk
• Oil for frying

Instructions

• In a bowl, add fresh methi leaves, water and salt. Soaked methi leaves for 15 minutes.
• Remove water and chopped methi leaves. Keep it aside.
• In a mixing bowl, add bajri flour, wheat flour, salt, chopped methi leaves, turmeric powder, red chilli powder, cumin seeds, white sesame seeds, ajwain, hing, amchur powder, sugar and oil. Mix well.
• knead a tight dough well-adding buttermilk or water as required.
• Take a plastic sheet and grease it with oil.
• Place a dough ball between the plastic sheet and flatten it with a bowl alternatively you can roll puri using a rolling pin.
• Prick all puris with a fork.
• fry the poori in medium hot oil. Alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
• fry on medium-low flame till they turn crispy and golden in colour.
• drain off the methi bajri puri over kitchen paper to absorb excess oil.
• serve methi bajri puri with chai or store in an airtight container for a month.

Notes

• To decrease the bitterness of methi, soak it in salted water for 15 minutes.
• use buttermilk (chaas) to knead the dough
• Prick-rolled pooris so it will not puff up while frying.
• Fry poories on medium-low flame.