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Wheat Jowar Methi Poori ~ A to Z 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.

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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Wheat Jowar Methi Poori

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


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


  • Prep 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, 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.

Atta Jowar Methi Poori


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The post Wheat Jowar Methi Poori ~ A to Z Indian Pooris appeared first on Cooking 4 all Seasons.

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Wheat Jowar Methi Poori ~ A to Z Indian Pooris


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