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    Home » Flatbread » Wheat Jowar Methi Poori ~ A to Z Indian Pooris

    Wheat Jowar Methi Poori ~ A to Z Indian Pooris

    Published: Oct 18, 2020 by Srivalli · 4 Comments

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    Wheat Jowar Methi Poori is a deep-fried Indian poori made with wheat flour and jowar flour with the goodness of fenugreek leaves.

    In the AtoZ Indian Pooris for W, I have this wheat jowar methi poori where the pooris are made healthier by adding in jowar and methi leaves. These masala pooris are surely a wonderful way to include methi in your diet.

    I came across this recipe that uses these ingredients and the cuisine can be of any origin. I adapted to using whatever I had on hand. Also, Amma always adds ghee to flatbreads when using methi to balance the bitterness. For spice, you can also include red chili flakes, however, I increased the green chili paste and skipped using it.

    Since the dough accounts for a healthier option, you can always make Rotis with this dough. These pooris turn out more like a snack that you can snack during the evenings. I used the Delhi variety of Fenugreek that is not very bitter. So you got to make sure you chop it very fine. Knead a tight dough as ingredients will make the dough lose after resting for even 5 mins.

    The best way to get even looking shape would always be to use a cutter to have all pooris of the same size. And cooking on hot oil will make sure your pooris puff up. I enjoyed this version as it has a different taste altogether.

    Wheat Jowar Methi Poori

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    How to make Wheat Jowar Methi Poori

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    How to make Wheat Jowar Methi Poori 1How to make Wheat Jowar Methi Poori 2

    Wheat Jowar Methi Poori
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    5 from 1 vote

    Wheat Jowar Methi Poori ~AtoZ Indian Pooris

    Wheat Jowar Methi Poori is a deep fried Indian poori made with wheat flour and jowar flour with the goodness of fenugreek leaves.
    Course Breakfast
    Cuisine Indian
    Keyword AtoZ Puri Recipes, Flatbread across Globe
    By Cook Method Deep Fried
    Occasion Weekend Special
    Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 15 medium sized pooris
    Author Srivalli

    Ingredients

    • 1 cup Wheat Flour
    • 1 cup Jowar / Sorghum
    • 1 cup Fenugreek Leaves / Methi, finely chopped and tightly packed
    • 3/4 cup Curds / Yogurt
    • 1 tbsp Ghee
    • 1 tbsp Green Chilli Ginger Paste
    • 1/2 tsp Carom Seeds / Ajwain
    • Salt to taste
    • Water to knead
    • Cooking Oil to deep fry

    Instructions

    How to make Wheat Jowar Methi Poori

    • Prepare and wash the leaves. Pick out dried and unwanted leaves and drain.
    • Chop the leaves finely. Grind the green chili, ginger, and ajwain into a fine paste.
    • Take the flours, salt, methi leaves, thick curds, ghee, green chili ginger paste, ajwain paste in a wide bowl.
    • Mix everything together well.
    • Add warm water slowly to knead to a stiff dough.
    • Cover and keep it aside for 5 to 7 mins.
    • Divide into equal balls and heat the kadai for deep frying.
    • Dust the balls and roll out into 6 inch diameter discs.
    • When the oil is hot, gently slide the pooris.
    • Press with the ladle on the top slightly to get the pooris to puff up.
    • Once cooked, flip to the other side and cook.
    • Using the slotted ladle, drain on the kitchen towel.
    • Serve with a side dish of your choice.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    Atta Jowar Methi Poori

    This was part of the AtoZ series I did on Indian Pooris, for the entire collection of A to Z Indian Pooris, check the roundup.

    If you are looking for different options for Indian Breakfast and feel adventurous about making it in alphabets, do see the roundup of A to Z Indian Breakfast dishes.

    More Flatbread

    • Surati Paratha ~ Surati Street Food
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    • Yogurt Poori ~ How to make soft Puris
    • Zuì hǎo Poori | The Best Poori Recipe ~ A to Z Indian Pooris

    Reader Interactions

    Comments

    1. Vaishali says

      October 18, 2020 at 10:12 pm

      We combine the wheat , jowar methi , but to make roti , never a poori . Sounds like a great variation of poori . Wish my family was fond of pooris , for every poori variety they want me to make a roti / paratha .

      Reply
    2. Suma Gandlur says

      October 22, 2020 at 7:56 am

      I didn't know the ghee cuts the bitterness of methi, that's a useful tip. And the pooris sound very flavorful besides being colorful.

      Reply
    3. Radha says

      October 23, 2020 at 2:53 am

      5 stars
      A very healthy poori Srivalli. Quite tempting.

      Reply
    4. Harini Rupanagudi says

      October 28, 2020 at 5:41 am

      Wow! Valli you are an encyclopedia of pooris 🙂 Super combination of wheat flour,. jowar flour and methi

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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