In a bowl, add fresh methi leaves, water and salt. Soaked methi leaves for 15 minutes.

Remove water and chopped methi leaves. Keep it aside.

In a mixing bowl, add bajri flour, wheat flour, salt, chopped methi leaves, turmeric powder, red chilli powder, cumin seeds, white sesame seeds, ajwain, hing, amchur powder, sugar and oil. Mix well.

knead a tight dough well-adding buttermilk or water as required.

Take a plastic sheet and grease it with oil.

Place a dough ball between the plastic sheet and flatten it with a bowl alternatively you can roll puri using a rolling pin.

Prick all puris with a fork.

fry the poori in medium hot oil. Alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.

fry on medium-low flame till they turn crispy and golden in colour.

drain off the methi bajri puri over kitchen paper to absorb excess oil.

serve methi bajri puri with chai or store in an airtight container for a month.