Ajwain Puri Recipe: Puffed Puris with Carom Seeds
Ajwain puris, also known as puris flavored with carom seeds (ajwain), are a delightful addition to any Indian breakfast spread. These crispy, golden-brown puris are infused with the distinct, aromatic taste of ajwain and the warming color of turmeric, making them a delicious snack or accompaniment to a variety of dishes. This recipe is easy to follow, and the end result is a light yet flavorful puri that pairs perfectly with a side of Amritsari Aloo, Palak Makhana, or a cooling Boondi Raita.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 250 grams |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For frying |
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Instructions
-
Prepare the Dough
Begin by mixing the whole wheat flour, ajwain (carom seeds), turmeric powder, and salt in a large mixing bowl. Gradually add water to the dry ingredients and knead the mixture to form a stiff dough. The dough should not be too soft or sticky; aim for a consistency that holds its shape. Once the dough comes together, add about two tablespoons of sunflower oil to help bind the dough and make it smooth. -
-
Roll the Puri Dough
Once the dough is ready, divide it into small, even-sized balls. Roll each ball between your palms to form smooth, round balls. Take one ball and place it on a flat surface or rolling board, then gently roll it out using a rolling pin. Aim for a thickness that is neither too thick nor too thin. The puris should be thick enough to puff up when fried but not too thin to crisp up quickly. -
Heat the Oil
In a deep frying pan or a kadai, heat enough sunflower oil to deep fry the puris. To test if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the surface quickly, the oil is ready for frying. -
Fry the Puri
Carefully slide the rolled puris into the hot oil. As the puri begins to puff up, use a ladle to gently press down on the center of the puri. This will encourage it to puff evenly and fully. Once the puri has puffed and turned golden brown on one side, flip it over to cook the other side until it achieves a crisp, golden hue. Be careful not to overcook, as the puris can become too crunchy. -
Drain the Excess Oil
Once the puris are golden and crispy, remove them from the oil and place them on a kitchen towel to absorb any excess oil. -
Serve
Serve your freshly fried ajwain puris hot with Amritsari Aloo, Palak Makhana, or a bowl of Boondi Raita for a complete meal. The combination of the aromatic ajwain and crispy texture makes these puris a perfect accompaniment to any Indian breakfast or snack.
Enjoy the delightful, crispy texture and the unique flavor of ajwain puris in every bite! Whether served as a snack or as part of a larger meal, these puris are sure to impress your family and friends with their irresistible crunch and fragrant spices.
