Ajwain Puri Recipe – Flavored with Carom Seeds
Ajwain Puri is a simple and delightful Indian bread made from whole wheat flour, flavoured with a pinch of turmeric and the aromatic, slightly bitter taste of toasted Ajwain (carom seeds). This traditional Indian breakfast dish is enjoyed for its light, crispy texture and the robust flavor that comes from the combination of ajwain and turmeric. It pairs wonderfully with curries, vegetable dishes, and refreshing raita.
Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 250 grams |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Oil | For frying (approx. 2 tablespoons) |
Preparation Time
- 25 minutes
Cooking Time
- 30 minutes
Instructions
-
Prepare the Dough:
Begin by gathering all the ingredients. In a large mixing bowl, combine the whole wheat flour, ajwain (carom seeds), turmeric powder, and salt. Mix them well to ensure the spices are evenly distributed. -
Knead the Dough:
Gradually add enough water to the dry mixture and knead to form a stiff dough. It should be firm but not too dry. After the dough comes together, drizzle 2 tablespoons of oil into the dough and knead again for a minute. This helps to keep the puris soft and enhances their texture. -
Divide the Dough:
Once the dough is smooth and pliable, divide it into small equal-sized balls, about the size of a small walnut. This will make it easier to roll out into puris. -
Roll the Puris:
Lightly flour your rolling surface and roll each ball into a small, round disc using a rolling pin. The puris should not be too thin; aim for a thickness of about 1/8 inch. Be gentle as you roll to maintain an even shape. -
Heat the Oil:
In a deep frying pan (or kadai), heat enough oil to fully submerge the puris. The oil should be hot, but not smoking. To check if the oil is ready, drop a small piece of dough into the hot oil. If it rises to the surface quickly, the oil is hot enough. -
Fry the Puri:
Carefully slide the rolled puris into the hot oil, one at a time. As the puris begin to puff up, gently press them down with a ladle to help them inflate completely. Flip the puris over after they turn golden brown on one side, and cook the other side until it’s crispy and golden as well. -
Drain the Oil:
Once the puris are golden brown and crispy, use a slotted spoon to remove them from the oil. Place them on a kitchen towel or paper towels to absorb any excess oil. -
Serve:
Your fluffy, golden Ajwain Puris are now ready to serve! These delicious puris pair perfectly with Amritsari Aloo, Palak Makhana, or Boondi Raita for a hearty, flavorful meal.
Tips:
- For a crispier texture: Ensure the dough is kneaded to a firm consistency. Too much water will make the dough too soft and the puris will not puff up as nicely.
- Fluffing the puris: Gently pressing the puri down with a ladle while frying helps it puff up completely, making it light and airy.
Ajwain Puri is a wonderful addition to your breakfast table or any festive occasion. The subtle taste of ajwain adds a unique depth of flavor, making it an enjoyable treat for the whole family. Enjoy these warm and crispy puris with your favorite Indian curry or chutney!
