ajwain poori

Ajwain poori recipe, Kasta ajwain puri

Ajwain puri/ Kasta ajawain puri is a classic and a delicious Indian puffed bread flavored with carom seeds/ ajwain which helps in easy digestion. These puri’s are  super quick to make and can be served with a simple and spicy potato curry for breakfast. These carom seeds puri’s are healthy as they are made with whole wheat flour and are also flavored and has the tint of yellow color from turmeric powder which gives the puri a distinct taste. So if you are bored with your regular poori just try adding to it some turmeric powder and ajwain voila our puffy ajwain poori’s will be ready. Alright we heard the word puffy in the before sentence so poori’s normally deflate after a while and as you see in the picture they stayed puffed steadily its because of a secret ingredient which needs to be used in little quantity. Yes I used little rava/ sooji in the dough which gives the poori its puffy look and it will remain the puffy way for quite long time. I learnt this trick from one of my friend so do try this as well. So lets get to the making!
kasta ajwain puri

Ajwain poori recipe, Kasta ajwain puri
Serves 2
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1. Wheat flour/ Atta– 1 ½ cups
  2. 2. Water – ¼ to ½ cup (approx)
  3. 3. Turmeric powder – ¼ tsp
  4. 4. Ajwain/ Carom seeds– ¼ tsp
  5. 5. Sooji/ Rava– 1 tbsp
  6. 6. Salt – to taste
  7. 7. Oil – 1 tsp + enough oil for frying
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a wide bowl add wheat flour, salt, ajwain, turmeric powder, sooji/ rava and 1 tsp oil. Mix well. Now add water gradually and knead it into stiff dough. The dough needs to be stiff so that it can puff well so add water gradually only. Rest the dough for 20 minutes.
  2. Heat oil in a frying pan. After 20 minutes divide the knead the dough once and divide the dough equally into small balls for making poori. Take a ball of dough and flatten it into small circle. Not thin nor thick.
  3. When the oil is hot enough slide a poori when it puffs turn to the other side and then transfer it to a plate with paper towel to remove excess oil.
Notes
  1. 1. Water should be added gradually so that stiff dough can be made.
  2. 2. If poori does not puff it means the dough was not stiff or too much water was added or dough was not kneaded well or dough was not rolled correctly.
  3. 3. Dough should flattened nor too thin nor thick.
  4. 4. Dust the flour from the flattened dough before frying to avoid black/ golden particles in the bottom of the oil.
  5. 5. Make sure the oil is hot enough before sliding in the poori as too hot oil can yield in brown spots on the poori or burn the poori and less hot oil will lead in pale colored poori without puffing.
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How to make Ajwain poori with step by step images


ajwain poori

  1. In a wide bowl add wheat flour, salt, ajwain, turmeric powder, sooji/ rava and 1 tsp oil. Mix well. Now add water gradually and knead it into stiff dough. The dough needs to be stiff so that it can puff well so add water gradually only. Rest the dough for 20 minutes.
    ajwain poori
  2. Heat oil in a frying pan. After 20 minutes divide the knead the dough once and divide the dough equally into small balls for making poori. Take a ball of dough and flatten it into small circle. Not thin nor thick.
    ajwain poori
  3. When the oil is hot enough slide a poori when it puffs turn to the other side and then transfer it to a plate with paper towel to remove excess oil.
    ajwain poori recipe


 

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