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!
- 1. Wheat flour/ Atta– 1 ½ cups
- 2. Water – ¼ to ½ cup (approx)
- 3. Turmeric powder – ¼ tsp
- 4. Ajwain/ Carom seeds– ¼ tsp
- 5. Sooji/ Rava– 1 tbsp
- 6. Salt – to taste
- 7. Oil – 1 tsp + enough oil for frying
- * 1 cup = 235 ml
- 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.
- 1. Water should be added gradually so that stiff dough can be made.
- 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. Dough should flattened nor too thin nor thick.
- 4. Dust the flour from the flattened dough before frying to avoid black/ golden particles in the bottom of the oil.
- 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.
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.
Related posts:
Poori recipe, Puri, How to make poori
Maida puri recipe, How to make maida poori, Puri recipe
Jowar poori recipe, Sorghum poori, Cholam poori
Poori masala recipe, Potato masala for puri
Bhatura recipe, Bhatoora recipe, How to make Batura
Golgappa puri recipe, Puri for pani puri, Puri for golgappa
Masala puri, Masala puri chaat, Masala poori chaat
Aloo poori recipe, How to make aloo poori
Kothu poori recipe, Vegetable kothu poori recipe, How to make veg kothu poori
Peas poori, How to make peas poori
