Allergens in Methi Bajra Puri: gluten, sesame.
Ingredients
Quantities for 4.
- 200g Bajra Flour
- 100g Attabinds the millet. Bajra alone will not roll into a puri
- 100g, picked and finely chopped Methi Leaves
- 2 tbsp for the dough, plus 600ml for frying Neutral Oil
- 1/2 tsp Ajwain
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Coriander Powderoptional
- 1 tbsp Sesameoptional
- about 130ml, warm Water
- to taste Salt
Cookware
kadhai, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Toss the chopped methi with 1/2 tsp salt and leave 10 minutes, then squeeze hard. This pulls out the water and much of the bitterness.
- Knead with warm water. Bajra needs the heat to come together, even with the wheat flour in it.
- Rest the dough 15 minutes before rolling, no longer; the methi keeps weeping and the dough goes slack.
Method
- Squeeze the salted methi dry and put it in a bowl with both flours, ajwain, turmeric, chilli powder, coriander powder, sesame and salt.
- Rub in the 2 tbsp oil, then add warm water a little at a time to make a stiff dough, firmer than chapati dough.Stiff dough gives puffed puris; soft dough soaks up oil.
- Knead 5 minutes until smooth, cover and rest 15 minutes.
- Divide into 16 balls and roll each into a 10cm disc on a lightly oiled surface, about 3mm thick.Oil the surface rather than dusting with flour. Loose flour burns and blackens the frying oil.
- Heat the oil to 180C. A scrap of dough should rise to the surface in about 2 seconds.
- Slide in one puri, press it under with the back of a slotted spoon for 3 seconds until it puffs.
- Flip and fry the second side 30-40 seconds until the edges are crisp and the colour is deep brown-green.Bajra puris go darker than wheat ones. Judge by the crisp edge, not the colour.
- Drain upright in a colander so the oil runs off, and serve hot with aloo pyaaz ki sabzi or plain yogurt.
Storage
Best within 2-3 hours. They soften as they cool; keep 2 days in an airtight tin and crisp for 5 minutes in a 180C oven before serving.
Nutrition Good estimate
One serving of Methi Bajra Puri (157 g) is about 556 calories, or 354 calories per 100 g.
Medium protein: 14 g a serving, 10% of the calories
| Per serving157 g | Per 100 g | |
|---|---|---|
| Calories | 556 kcal | 354 kcal |
| Protein | 14.2 g | 9 g |
| Carbohydrate | 72.5 g | 46 g |
| of which sugars | 1.2 g | 1 g |
| Fibre | 12.1 g | 8 g |
| Fat | 26.2 g | 17 g |
| of which saturated | 3.1 g | 2 g |
| of which unsaturated | 20.8 g | 13 g |
Nearest database match used for bajra flour, methi leaves. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.