Hello friends! How are you all today? My today’s recipe is again a simple one but still yummy, if I say so myself……
I am making today bajra flour puri. Bajra flour is made from the small round grains of black millet, also called bajra.. When the bajra is ripe and ready to be harvested, the plants are cut and tied in bundles and allowed to dry. The bundles are threshed to separate the grains. The grains are dried and then processed into flour. When ground, the flour is greyish in colour and has a slightly nutty flavour. Since it is a heat-producing ingredient, it is commonly used in winters. (Source: tarla dalal).
Though it’s used in winters, my husband likes it any time of the year and hence I make it as per his wishes. Ha ha ha.
I won’t write out the ingredients as there are just few of them so kindly adjust accordingly.
In a bowl, put bajra flour. Add salt, green chillies chopped finely, methi leaves, dhaniya leaves and 1tbsp oil. Mix and knead to tight dough. Make lemon sized balls of this dough.
Make atta like this
Heat oil in vessel. As it’s not easy to roll out pooris with this atta, there are two ways to do it. Some people find it easy to roll it in hand by placing one ball and rubbing slight oil in other and pat and roll. Other way is put a plastic sheet on rolling board, smear some oil on it and put one ball, press and cover with another plastic sheet. Using hands or rolling pin press lightly and make pooris, remove from plastic and fry in oil.
Serve hot with any sabzi. I love it with rajma and baingan bharta.
Hope you like this. Over to you for your views and opinions.
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