How to make Bajra Methi ki Poori -

Though these pooris are deep-fried, pearl millet and fresh fenugreek leaves make them quite healthy too.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bajra flour, Fenugreek leaves (methi) (मेथी)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Bajra Methi ki Poori checkout Bajra Mathri- Sk Khazana, Bajra Wada. You can also find more Snacks and Starters recipes like Noodle And Vegetable Packets Leftover Roti Upma Corn Pakoda - SK Khazana Eggless Sponge Cake

Bajra Methi ki Poori

Bajra Methi ki Poori 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 : 0-5 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bajra Methi ki Poori Recipe

  • Bajra flour 1 cup

  • Fenugreek leaves (methi) finely chopped 1 cup

  • Whole wheat flour (atta) 1/4 cup

  • Red chilli powder 1 teaspoon

  • Coriander powder 1/2 teaspoon

  • Salt to taste

  • Green chilli finely chopped 1

  • Yogurt 1 cup

  • Cumin seeds 1 teaspoon

  • White sesame seeds 1 tablespoon

  • Carom seeds (ajwain) 1 tablespoon

  • Oil 2 tablespo


Step 1

Put millet flour, fenugreek leaves, wheat flour, chilli powder, coriander powder, salt, green chilli and yogurt in a bowl. Mix well and knead into a stiff dough. Cover and set aside for fifteen to twenty minutes.

Step 2

Put cumin seeds, sesame seeds and carom seeds in another bowl and mix well.

Step 3

Heat sufficient oil in a kadai.

Step 4

Divide the dough into twelve equal portions and roll them into small puris. Sprinkle some seeds mixture on top and press lightly.

Step 5

Deep-fry the pooris in hot oil till golden and crisp. Drain on absorbent paper.

Step 6

Serve hot with chutney.

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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.