How to make Bajra Methi Puri-SK Khazana -

Deep fried yet quite nutritious with the combination of bajra flour, whole wheat flour and fresh fenugreek

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pearl millet flour (bajre ka atta), Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Bajra Methi Puri-SK Khazana checkout Instant Bajra uttappam - SK Khazana, Stuffed Bajra Roti - SK Khazana. You can also find more Snacks and Starters recipes like Spinach Feta Spirals Egg Cheese Burst Chicken Basket Cheesy Bread Rolls

Bajra Methi Puri-SK Khazana

Bajra Methi Puri-SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bajra Methi Puri-SK Khazana Recipe

  • Pearl millet flour (bajre ka atta) 1 cup

  • Whole wheat flour (atta) 1/2 cup

  • Fresh fenugreek leaves (methi) chopped 1 cup

  • Ginger 1 inch

  • Green chilli 1

  • Green garlic stalks 4-5

  • Dried mango powder (amchur) 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1@ teaspoon

  • Salt to taste

  • Carom seeds (ajwain) 1 teaspoon

  • Oil 1 tablespo to deep fry


Step 1

Grind together ginger, green chilli and green garlic to a fine paste.

Step 2

Take bajra flour, whole wheat flour, methi, dried mango powder, chilli powder, turmeric powder, salt, ajwain and ginger-green chilli-green garlic paste in a bowl and mix well.

Step 3

Add water as required and knead stiff dough. Add 1 tablespoon oil and knead again. Cover and set aside for some time.

Step 4

Heat sufficient oil in a kadai.

Step 5

Divide the dough into 8 equal portions. Place each portion on one side of a plastic sheet, fold the other side over the dough and pat with your fingertips into a medium thick puri.

Step 6

Gently slide in the hot oil and deep-fry the puris on medium heat till golden brown.

Step 7

Drain on absorbent paper and serve hot.

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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.