Name: Jowar And Wheat Flour Pooris
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup Jowar (sorghum flour); 3/4 cup Whole Wheat Flour (whole); 1 tsp Salt (or as per taste); 1 tbsp Fenugreek Leaves (kasuri methi); 1 tsp Chilli Flakes; 1 tbsp Oil; 3/4 cup Water (th)

Jowar And Wheat Flour Pooris

40 minutes

1319 reads

4.67 from 6 votes

Fusion

About Jowar And Wheat Flour Pooris

Start your day on a deliciously healthy note with my fusion Jowar and Wheat Flour Pooris. By blending nutritious jowar with wholesome whole wheat flour, this recipe brings together the best of both worlds for a unique and satisfying breakfast or brunch treat. The addition of Kasuri methi and chilli flakes infuses each poori with an irresistible burst of flavor.

Not only are these pooris packed with taste, but they also come together quickly, making them an ideal choice for busy mornings or spontaneous snack cravings. Their vibrant, spiced profile transforms a simple meal into a delightful kickstart to your day—proof that healthy can absolutely be scrumptious!

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Recipe Time & More

Prep20

Cook20

Total40

Calories113 kcal

Serves

Served AsBreakfast Brunch Snacks

Recipe TasteSalty Spicy

Ingredients

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Instructions

Make a smooth dough using all the ingredients.
Cover and set aside for about 15-20 minutes.
Heat oil on a medium flame. Divide the dough into 14-15 equal sized balls.
Roll out pooris without pressing hard while doing so. Roll them with light hands without much pressure.
Deep fry them on both the sides until golden brown. Serve hot with curry leaves podi and tomato chutney.

Recipe Notes

Additional Tips

For extra puff and softness, let the dough rest for 15-20 minutes under a damp cloth before rolling the pooris; this helps hydrate the jowar flour, which can otherwise make the pooris stiff.
If you prefer a gluten-free version, replace wheat flour with more jowar flour and add a tablespoon of hot oil ("moyan") to the dough; knead with warm water for better binding and pliability.
To infuse additional flavor, mix chopped fresh coriander or a pinch of ajwain (carom seeds) into the dough along with the kasuri methi and chilli flakes.
Serve the pooris hot with a tangy yogurt dip or achaari pickle; the spicy and salty notes pair exceptionally well with cooling, creamy accompaniments.