Methi Bajra Puri

Madhuli Ajay’s Methi Bajra Poori, published by Archana’s Kitchen, is her puffed fried bread with fresh fenugreek leaves, pearl-millet flour and whole-wheat flour. This selection uses red chilli powder and the bowl-kneaded method, and serves the pooris on their own.

Pearl-millet and whole-wheat flours, supplied cleaned and chopped fenugreek leaves, prepared garlic paste, red chilli powder, sesame, fennel seeds, ground coriander, ground cumin, amchur, turmeric, salt and the supplied hot dough oil are mixed in a bowl. The frying oil is kept separate.

Water is added gradually as the mixture is kneaded into firm but pliable dough. The dough is covered and rested. Small balls are then made and rolled into small round discs, which remain covered until frying.

The separate frying oil heats in the selected kadhai. The rolled pooris are slid gently into it and deep-fried over medium-high heat until puffed and golden on both sides.

A slotted spoon lifts the pooris from the frying oil onto absorbent paper. They are served hot, following the author’s plain snack option.