How to make Bajra Methi ki Poori -

Knead fresh fenugreek leaves with millet flour and make into pooris.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Millet Flour, Fenugreek Leaves

Cuisine : Gujarati

Course : Snacks and Starters

Bajra Methi ki Poori

Bajra Methi ki Poori Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Bajra Methi ki Poori Recipe

  • Millet Flour 1½ cups

  • Fenugreek Leaves finely chopped 2 cups

  • Ginger-garlic-green chilli paste 1 tablespoon

  • White sesame seeds (safedtil) 2 tablespoon

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Sugar ½ teaspoon

  • Salt to taste

  • Oil for deep-f


Step 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.

Step 2

Heat sufficient oil in a kadai.

Step 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.

Step 4

Gently slide the pooris into hot oil and deep-fry till golden and crisp on both sides. Drain on absorbent paper.

Step 5

Arrange the pooris on a serving plate and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.