Make Healthy Methi Bajra Farsi Puri, Indian Teatime Snacks
Methi Bajra Farsi puri is a deep-fried snack made with pearl millet flour, known as Bajra in Hindi, wheat flour, fenugreek leaves, and regular spices.
The methi bajra farsi puri is a crispy and tasty snack usually prepared in winter in India.
Incorporating Bajra (pearl millet) grain in the daily diet in winter is super beneficial due to its warming properties that help to maintain the body temperature. Bajra has many healthy and nutritional values.
This methi bajra farsi puri is a simple, quick, healthy snack recipe prepared in just 30 minutes. Perfect as an evening tea-time snack or a kids’ snack recipe, to enjoy some with morning tea or for breakfast.
Make these methi bajra farsi puris in large quantities and store them easily for a month. You can enjoy them any time of the day or during travel and picnics.
There are three ways in which you can make these methi bajra farsi puris:
1. Divide the dough into equal small balls and roll out each ball into small puris.
2. Divide the dough into 2-3 big-sized balls, roll them out into a big round, and then cut the puris into desired shapes using cookie cutters.
3. Roll out the dough into a big round and cut it into a square shape. Cut it further into four equal squares using a cutter. Finally, prick or make a few cuts in each square so the puris do not puff up while frying.
I have used the third method, but you can always give the shape you like and prefer.
I have shared a perfect ingredient ratio and tips to help you make tasty and perfect crispy methi bajra farsi puri on the first attempt.
- The recipe uses equal quantities of wheat and bajra flour, but you can adjust the quantities as you like.
- Instead of wheat flour, you can use all-purpose flour (maida) or white flour.
- Always prick the rolled puris with a fork so they do not puff up while frying.
- The oil should be medium-hot. Do not fry in hot oil; from the outside, it will be golden, and from the inside, it will not be crispy.
- Fry these methi bajra farsi puri on a medium to low flame.
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Table of Contents
Recipe Video
Recipe Card
Make Healthy Methi Bajra Farsi Puri, Indian Teatime Snacks
Ingredients
- 1 cup Wheat Flour
- 1 cup Pearl Millet Flour
- ½ cup Fresh Fenugreek
- 2 tbsp Fresh Coriander
- 1 tbsp Green Chili Paste
- ¼ tsp Asafoetida
- ¼ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- Salt as per taste
- ¼ tsp Carom Seeds
- 1 tsp Coarse Coriander Seeds
- 1 tsp White Sesame Seeds
- 2½ tbsp Oil
Instructions
- Add 1 cup of wheat flour, 1 cup of bajra flour (pearl millet), ¼ tsp of asafoetida, ¼ tsp of turmeric powder, 1 tbsp of green chilies paste, salt as per taste, 1 tsp of red chili powder, 1 tsp of white sesame seeds, ¼ tsp of carom seeds, 1 tsp of coarse coriander seeds and 2 tbsp of oil.
- Add 2 tbsp of coriander leaves and ½ cup of fresh fenugreek to the mixture.
- Mix all the ingredients until well combined.
- Add water in batches and knead the mixture to make a semi-soft dough.
- Add half a tablespoon of oil and knead the dough again.
- Pinch a portion of the dough, roll it, and form a smooth ball.
- Roll the dough into a medium thick big round.
- There are three ways to make puris. The first method is to prick the dough with a fork.
- Cut them round shape using a cookie cutter. Prepare the remaining puris in the same way.
- The second method involves rolling the dough into a big round and cutting it into a square shape. Cut it further into four equal squares using a cutter or a knife. Finally, prick or make a few cuts in each square so the puris do not puff up while frying.
- The third method is to divide the dough into small balls.
- Roll each ball into small puris and prick with a fork so the puri do not puff up while frying.
- Add a small piece of dough to the oil. It puffs up after a few seconds, and the oil is perfect for frying.
- Add the puris in the medium hot oil one by one. Do not fry in hot oil as it will result in golden and crispy puris from the outside but not crispy from the inside.
- Flip and fry until golden and crispy.
- Drain puris on a paper napkin to remove excess oil. Cool, store them in an air-tight container.
- Enjoy them with tea.
How to Make Methi Bajra Farsi Puri Step by Step Photos
- Add 1 cup of wheat flour, 1 cup of bajra flour (pearl millet), ¼ tsp of asafoetida, ¼ tsp of turmeric powder, 1 tbsp of green chilies paste, salt as per taste, 1 tsp of red chili powder, 1 tsp of white sesame seeds, ¼ tsp of carom seeds, 1 tsp of coarse coriander seeds and 2 tbsp of oil.
- Add 2 tbsp of coriander leaves and ½ cup of fresh fenugreek to the mixture.
- Mix all the ingredients until well combined.
- Add water in batches and knead the mixture to make a semi-soft dough.
- Add half a tablespoon of oil and knead the dough again.
- Pinch a portion of the dough, roll it, and form a smooth ball.
- Roll the dough into a medium thick big round.
- There are three ways to make puris. The first method is to prick the dough with a fork.
- Cut them round shape using a cookie cutter. Prepare the remaining puris in the same way.
- The second method involves rolling the dough into a big round and cutting it into a square shape. Cut it further into four equal squares using a cutter or a knife. Finally, prick or make a few cuts in each square so the puris do not puff up while frying.
- The third method is to divide the dough into small balls.
- Roll each ball into small puris and prick with a fork so the puri do not puff up while frying.
- Add a small piece of dough to the oil. It puffs up after a few seconds, and the oil is perfect for frying.
- Add the puris in the medium hot oil one by one. Do not fry in hot oil as it will result in golden and crispy puris from the outside but not crispy from the inside.
- Flip and fry until golden and crispy.
- Drain puris on a paper napkins to remove excess oil. Cool, store them in an air-tight container.
- Enjoy them with tea.
FAQs
What is methi bajra farsi puri?
Methi Bajra Farsi puri is a deep-fried snack made with pearl millet flour, known as Bajra in Hindi, wheat flour, fenugreek leaves, and regular spices. The methi bajra farsi puri is a crispy and tasty snack usually prepared in winter in India.
What are the ingredients for methi bajra farsi puri?
The methi bajra farsi puri is a deep-fried, crispy, and tasty snack usually prepared in winter in India from pearl millet flour, known as Bajra in Hindi, wheat flour, fenugreek leaves, and regular spices. The perfect ingredients list is:-
Wheat Flour – 1 cup
Pearl Millet Flour – 1 cup
Fresh Fenugreek – ½ cup
Fresh Coriander – 2 tbsp
Green Chili Paste – 1 tbsp
Asafoetida – ¼ tsp
Turmeric Powder – ¼ tsp
Red Chili Powder – 1 tsp
Salt – as per taste
Carom Seeds – ¼ tsp
Coarse Coriander Seeds – 1 tsp
White Sesame Seeds – 1 tsp
Oil (तेल) – 2½ tbsp
What is Indian methi bajra farsi puri recipe?
The methi bajra farsi puri is a deep-fried, crispy, and tasty snack usually prepared in winter in India from pearl millet flour, known as Bajra in Hindi, wheat flour, fenugreek leaves, and regular spices. The recipe is as follows –
– Add 1 cup of wheat flour, 1 cup of bajra flour (pearl millet), ¼ tsp of asafoetida, ¼ tsp of turmeric powder, 1 tbsp of green chilies paste, salt as per taste, 1 tsp of red chili powder, 1 tsp of white sesame seeds, ¼ tsp of carom seeds, 1 tsp of coarse coriander seeds and 2 tbsp of oil.
– Add 2 tbsp of coriander leaves, ½ cup of fresh fenugreek and mix all until well combined.
– Knead the mixture to make a semi-soft dough.
– Add half a tablespoon of oil and knead the dough again.
– Pinch a portion of the dough, roll it, and form a smooth ball.
– Roll the dough into a medium thick big round.
– There are three ways to make puris. The first method is to prick the dough with a fork.
– Cut them round shape using a cookie cutter. Prepare the remaining puris in the same way.
– The second method involves rolling the dough into a big round and cutting it into a square shape. Cut it further into four equal squares using a cutter or a knife. Finally, prick or make a few cuts in each square so the puris do not puff up while frying.
– The third method is to divide the dough into small balls.
– Roll each ball into small puris and prick with a fork so the puri do not puff up while frying.
– Add the puris in the medium hot oil one by one. Do not fry in hot oil as it will result in golden and crispy puris from the outside but not crispy from the inside.
– Flip and fry until golden and crispy.
– Drain puris on a paper napkin to remove excess oil. Cool, store them in an air-tight container. Enjoy anytime with tea.
Can we eat bajra in summer?
Bajra is a heating millet and it is good to consume in winters.
Why is bajra consume only in winters?
Incorporating Bajra (pearl millet) grain in the daily diet in winter is super beneficial due to its warming properties that help to maintain the body temperature.
Conclusion
In this recipe of Methi Bajra Farsi Puri Recipe, we have shared how to make a healthy snack perfect for the winter season. This methi bajra farsi puri is an easy and quick snack prepared in 30 minutes with bajra (millet) flour, wheat flour, fenugreek (methi), coriander leaves, and regular spices. Perfect to enjoy anytime with tea, kid’s tiffin, evening munching, and during travel. Bajra has many healthy and nutritional values, and it is also good to consume in the daily diet in winter due to its warming properties. Your feedback gives us a positive energy to improve and share simple and quick recipes with you. Thank you for leaving a comment to improve.