Ingredients

• 1 cup bajra flour
• 1 cup atta
• 2 tbsp rava
• 1 small bunch methi leaves, sorted, washed and chopped finely.
• 2 tsp sesame seeds
• 1/2 tsp Ginger-chilli paste
• 1/2 tsp red chilli powder
• 1 tsp dhania jeera powder
• 1/2 tsp haldi powder
• salt to taste
• oil to deep fry

Method

1. In a wide flat mixing bowl, add the methi and sesame seeds, ginger-chilli paste, red chilli powder, dhania jeera powder, haldi powder and salt.
2. Mix together and leave aside for 5 minutes. In this time the methi will release excess moisture so that we can knead a firm dough using the released water.
3. Further, add the atta, bajra flour and rava and slowly drizzle in as much water as required to knead a very stiff dough. Keep it aside for 10-15 minutes to allow the rava to bloom.
4. Make small balls of the mixture, rolling it out into puris and deep fry in hot oil until brown on both sides.
5. Serve hot.