HomeSnacksDry Namkeen RecipesMethi bajri puri | crispy methi bajri puri | how to make...

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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Recipe video

 

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

Nehas Cook Book
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 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.

 

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