Ajwain Poori
Crispy, puffy fried bread infused with the unique, aromatic flavor of carom seeds. This classic North Indian poori is a delightful treat for breakfast or any festive meal, pairing wonderfully with aloo sabzi or chole.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dough Mixture
- b.In a large mixing bowl, combine the atta (whole wheat flour), ajwain (carom seeds), salt, and 1 tablespoon of oil.
- c.Using your fingertips, rub the oil into the flour until the mixture resembles coarse breadcrumbs. This step, known as 'moyan', helps make the pooris crispy.
- 2
Step 2
- a.Knead the Dough
- b.Gradually add water, a little at a time, and begin to knead.
- c.Continue kneading for 7-8 minutes to form a stiff and smooth dough. It should be firmer than chapati dough to prevent the pooris from absorbing excess oil.
- 3
Step 3
- a.Rest the Dough
- b.Cover the dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll.
- 4
Step 4
- a.Shape the Pooris
- b.After resting, knead the dough again for one minute.
- c.Divide the dough into 16-18 small, equal-sized balls.
- d.Lightly grease your rolling surface and rolling pin with a drop of oil. Take one ball and roll it into an even circle, about 3-4 inches in diameter. Ensure the edges are not thinner than the center.
- 5
Step 5
- a.Heat Oil and Fry the Pooris
- b.Heat the remaining 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface immediately.
- c.Carefully slide one rolled poori into the hot oil. Using the back of a slotted spoon, gently press down on the poori to encourage it to puff up completely.
- d.Once puffed, flip it over and fry the other side for about 30-40 seconds until it turns a light golden brown.
- e.Remove the poori with the slotted spoon, allowing excess oil to drain back into the pan.
- 6
Step 6
- a.Drain and Serve
- b.Place the fried poori on a plate lined with paper towels to absorb any extra oil.
- c.Repeat the frying process for all the remaining pooris.
- d.Serve hot with your favorite curry, such as Aloo Sabzi, Chana Masala, or a side of pickle and yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead a stiff dough. A soft dough will absorb a lot of oil, making the pooris greasy.
- 2Ensure the oil is perfectly hot before frying. If it's too cool, pooris will be oily; if it's too hot, they will burn quickly without cooking through.
- 3Roll the pooris evenly. Uneven thickness can prevent them from puffing up properly.
- 4Avoid using dry flour for dusting while rolling. The flour particles can burn in the hot oil, affecting its taste and color. Use a little oil instead.
- 5Serve pooris immediately after frying to enjoy their best crispy and puffy texture.
- 6Pressing the poori down gently in the hot oil with a slotted spoon is the key to making it puff up beautifully.
Adapt it for your goals.
Masala Poori
Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and a pinch of asafoetida (hing) to the flour for a spicy kick.
Kasuri Methi PooriKasuri Methi Poori
Incorporate 2 tablespoons of crushed dried fenugreek leaves (kasuri methi) into the dough for a unique, earthy aroma and flavor.
Sooji PooriSooji Poori
Add 2 tablespoons of fine semolina (sooji/rava) to the atta. This will make the pooris extra crispy and they will stay crisp for longer.
Palak PooriPalak Poori
Replace the water with spinach purée (palak) to make nutritious and vibrant green pooris. Adjust the salt accordingly.
Why this is on our healthy list.
Aids Digestion
Ajwain (carom seeds) is a well-known digestive aid in traditional medicine. It contains thymol, an essential oil that can help relieve indigestion, gas, and bloating.
Provides Dietary Fiber
Made with atta (whole wheat flour), these pooris are a good source of dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
Source of Energy
As a carbohydrate-rich food, Ajwain Poori provides a quick source of energy, making it a popular choice for a fulfilling breakfast or meal.
Frequently asked questions
There are a few common reasons: the dough might be too soft, the pooris might be rolled unevenly (thinner at the edges), or the oil is not hot enough. Ensure a stiff dough, even rolling, and perfectly hot oil for fluffy pooris.