Ajwain Poori

1. 1
   mix · ~1 min

   Combine the dry ingredients.

   1.Place 2 cups whole wheat flour in a large mixing bowl.

   2.Add 1 tsp ajwain seeds and 1 pinch salt.

   3.Mix well to distribute the seeds evenly.

   TIPRub the ajwain seeds between your palms briefly to release their aroma before adding.
2. 2
   knead · ~9 min

   Knead a firm dough.

   1.Add 1 tbsp ghee and rub it into the flour with your fingertips until crumbly.

   2.Pour warm water little by little, mixing as you go.

   3.Knead for 7-8 minutes into a firm, smooth dough — slightly stiffer than roti dough.

   TIPA firm dough prevents excess oil absorption during frying. If it feels sticky, add a sprinkle of flour.
3. 3
   rest · ~20 min

   Cover and rest the dough.

   Cover the dough with a damp cloth and let it rest for 15-20 minutes. This relaxes the gluten and makes rolling easier.

   TIPDon't skip the rest — it makes the pooris puff up beautifully.
4. 4
   prep · ~3 min

   Divide and shape the dough balls.

   1.Knead the dough once more for a minute after resting.

   2.Divide into 8 equal portions.

   3.Roll each portion into a smooth ball between your palms.

   4.Press each ball flat and keep covered with a cloth.
5. 5
   prep · ~5 min

   Roll out the pooris.

   1.Dust the work surface lightly with flour.

   2.Take one dough ball and roll it into a 4-5 inch circle.

   3.Roll evenly from center outwards, keeping edges slightly thinner than the center.

   4.Repeat with all dough balls but do not stack.

   TIPRoll pooris one at a time just before frying — they dry out if rolled in advance. Keep rest of the dough balls covered.
6. 6
   fry · ~5 min

   Heat the oil for deep frying.

   Pour 2 cups oil into a deep wok or kadhai. Heat over medium-high until the oil smokes lightly. To test, drop a small piece of dough — it should sizzle and rise to the surface immediately.

   TIPThe oil must be HOT — around 180°C/350°F. Lukewarm oil will make the pooris flat and greasy.
7. 7
   fry · ~1 min

   Fry the pooris until golden and puffed.

   1.Gently slide one rolled poori into the hot oil.

   2.Within seconds, press it lightly with the back of the slotted spoon — it will puff up.

   3.Flip immediately once puffed and fry the other side 15-20 seconds until golden.

   4.Remove with slotted spoon and drain on paper towels.

   TIPPress the poori gently the moment it hits the oil — this is the secret to getting it to puff up into a beautiful sphere.
8. 8
   serve

   Fry remaining pooris and serve immediately.

   Roll and fry the remaining pooris one at a time, adjusting the heat so the oil stays consistently hot. Serve hot with spicy potato curry, chana masala, or simply with a side of mango pickle.

   TIPServe immediately — pooris are at their puffiest and crispiest straight out of the kadhai.

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