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.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Snacks
Cuisine: Indian
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Servings: 45Puris
Ingredients
1cupWheat Flour
1 cupPearl Millet Flour
½cupFresh Fenugreek
2tbspFresh Coriander
1tbspGreen Chili Paste
¼tspAsafoetida
¼tspTurmeric Powder
1tspRed Chili Powder
Salt as per taste
¼tspCarom Seeds
1tspCoarse Coriander Seeds
1tsp White Sesame Seeds
2½tbsp 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.