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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.
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