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!
PREP TIME
COOK TIME
TOTAL TIME
SERVES
15 min
15 min
30 min
2
Ingredients
Wheat flour/ Atta– 1 ½ cups
Water – ¼ to ½ cup (approx)
Turmeric powder – ¼ tsp
Ajwain/ Carom seeds– ¼ tsp
Sooji/ Rava– 1 tbsp
Salt – to taste
Oil – 1 tsp + enough oil for frying
Note
* 1 cup = 235 ml
How to make Ajwain poori with step by step images
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.
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.
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.