Today’s recipe is such as an healthy and different poori . My mom used to make bajare ki roti with onion ka saag this recipe reminded her bajara roti . Who don’t like poori’s . But when poori’s are made more Healthy just by adding bajara flour then no one can resist it. After seeing this recipe in meenu anuty’s space i was excited to try this . This was such delicious and healthy poori variety which i and my family enjoyed a lot . Thank you meenu anuty for this different recipe.. We loved it . Click here to easy +Meena B anuty’s recipe.
India is the largest producer of pearl millet.Pearl millet or bajra is a highly nutritious and a gluten free grain. It is full of vitamins, minerals and amino acids.The grain is easily digestible and has the lowest probability of causing allergic reactions, rich in starch and this makes it a great source of energy,an excellent source of protein and fiber,rich in minerals like phosphorus, iron. These are the health benefits of Bajra / Pearl millet. Lets move to the recipe of this healthy ingredient.
Ingredients
Bajra flour 1 cup
whole wheat flour – 1 cup
Salt to taste
Ghee 1 tsp
Oil for frying (I always use frying olive oil )
Method
- Take a bowl mix together all the flours ,salt and ghee. Rub the ghee in the flour till it appears crumbly. Make a palable dough by adding water little by little. The amount of water may vary depending on the flour.
- I used 1 cup water to knead. Dough has to be stiff and firm similar to normal poori dough. Leave it aside for 15-20 mins.
- Then make small lemon size balls of the dough and divide them . Roll each ball into thin circles using a rolling pin.
- In deep kadai heat oil for deep frying and turn the flame medium heat.
- To check whether the oil is ready or not drop a small piece dough to the hot oil and it should come up soon sizzling and float on top.
- When oil is ready add one piece of rolled out poori’s one at a time. Gently press the poori with the back of the ladle when it start to float up and it would puff up.
- Flip it over and leave it for few seconds; drain out the oil from poori and place it on a kitchen towel to absorb excess oil.
- Repeat the same process for the remaining rolled out pooris . Serve it hot with any chutney / Gravy. We had with Sprouted Moong Dal and potato curry.
