• Prep Time 10-15 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Knead fresh fenugreek leaves with millet flour and make into pooris.


  • Millet flour (bajrekaatta) – 3 cups
  • Wheat flour – ½ cup
  • Fenugreek leaves, finely chopped – ¾ cup
  • Red chilli powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Dried mango powder – 1 tsp
  • Sesame seeds – 1 tbsp
  • Salt – to taste
  • Yogurt – 2 tbsp
  • Tamarind – ½ cup
  • Dried red chillies – 5 no
  • Garlic cloves – 8 no
  • Oil – for deep frying
  • Chaat masala – 1 tsp



  1. Heat water in a non stick pan.
  2. Mix together millet flour, wheat flour, red chilli powder, ½ tsp cumin powder, dried mango powder, sesame seeds, fenugreek leaves, salt and yogurt in a plate.
  3. Heat oil in a non tick pan. Soak tamarind in ½ cup hot water in a bowl. In a nonstick pan, soak dried red chillies and garlic cloves in hot water.
  4. Knead little flour mixture at a time using the water in which dried red chillies and garlic cloves are soaked and shape into small balls. Apply a little oil to the balls and roll then into puris.
  5. Slide them into hot oil and deep fry till golden and crisp. Drain on an absorbent paper. Use up all the flour mixture similarly. Strain the tamarind water and mix it with the water containing the red chillies and garlic cloves.
  6. Add the remaining cuminpowder, chaat masala and salt and mix well. Cool the mixture and grind to a smooth chutney.
  7. Arrange the puris on a serving plate and serve hot with the garlic-red chilli chutney.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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