16 July, 2020

BAJRA-JOWAR-WHEAT FLOUR-LENTIL POORI …. by adding fenugreek leaves

Posted in : BREAKFAST RECIPES, DEEP FRIED CRISP BREAD| POORI, MILLETS PREPARATIONS on July 16, 2020 by : Divya Suresh

In one of his video, Dr. B M Hegde says, there is no harm in eating deep fried dishes occasionally and by adding some extra nutrition or fibre into it you can make it still more healthy as well…. and I totally agree with him. Indulgence with any kind of deep fried items is not at all good but occasionally we can definitely eat them moderately.

I also have recipes like bedmi poori , methi whole wheat poori , carrot poori , wheat Jowar methi curd poori , carom seeds/ajwain/om kalina poori , sorghum/mixed flour poori/Jolada hittina vade , semolina/sooji/rava/rave poori , banana/bale hannina poori on this blog, of which you can have a look.

I do make bottle gourd poori, beetroot poori, tomato poori, masala poori by adding some raw herbs & spices ( our malenadu/western ghats specialty dish) and shall share all the recipes here as soon as possible.

You can also find some good, healthy accompaniments recipes to go with poori like aloo angoor subji , amaranth leaves subji, tapioca subji , raw mango okra subji , sweet potato capsicum subji , raw papaya subji

And some of the sagu recipes like green sagu , simply veg Kofta curry , mixed vegetable sagu/Kurma , QCM mixed vegetable sagu , two veggies sagu

And some of the tovve recipes (south indian style dal) like hesaru bele tovve , soppina huli tovve , red pumpkin tovve etc here.

Now talking about today’s recipe, I have added softly cooked split green gram/moong dal/hesarubele to the flour. And I have used 3 kinds of flours out of which 2 are millet flours. They are bajra/Pearl millet flour (comparatively more quantity being used) Jowar/Sorghum flour and whole wheat flour. To make it more healthy and fibre rich I have put fenugreek leaves, which are finely chopped and white sesame seeds which adds to the fibre content along with some regular herbs & spices. I have paired the pooris with onion sambar and both tasted really really yummy together.

Ingredients : measuring cup used – 250 ml

Bajra/Pearl millet flour – 1 cup
Whole wheat flour -1/3 cup
Jowar/sorghum flour – 1/4 cup
Cooked, mashed split green gram/moong dal/hesarubele – 1/2 cup
Finely chopped fenugreek leaves – 1/2 cup (tightly packed)
finely chopped coriander leaves – 2 tbsp
Finely chopped curry leaves – 1 tbsp
White/black sesame seeds – 3/4 tbsp (I have put white ones)
Red chili flakes – 1 tsp
Turmeric powder – 1/2 tsp
Cumin powder – 1/2 tsp
Hing – 1/8 tsp
Salt – 1 tsp
Water – to bind the dough (may or may not require)
Oil – to deep fry

PROCEDURE :

Gather everything except water and oil, in a parath/wide bowl, combine well and then form a stiff dough by adding water slowly little at a time. Remember both fenugreek leaves and lentil paste contains moisture so you may not need any extra water or you may need very little