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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
Prepare the Dough Mixture
Knead the Dough
Rest the Dough
Shape the Pooris
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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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 236.47 calories per serving with 8.06g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Heat Oil and Fry the Pooris
Drain and Serve
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.
Incorporate 2 tablespoons of crushed dried fenugreek leaves (kasuri methi) into the dough for a unique, earthy aroma and flavor.
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.
Replace the water with spinach purée (palak) to make nutritious and vibrant green pooris. Adjust the salt accordingly.
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.
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.
As a carbohydrate-rich food, Ajwain Poori provides a quick source of energy, making it a popular choice for a fulfilling breakfast or meal.
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.
Ajwain Poori is a deep-fried bread, so it is high in calories and fat and should be consumed in moderation. However, using whole wheat flour adds fiber, and ajwain aids digestion. It's typically enjoyed as an occasional treat.
One serving of 4 pooris contains approximately 350-400 calories, primarily from carbohydrates and the oil absorbed during frying. The exact number can vary based on the size of the poori and the amount of oil absorbed.
Leftover pooris can be stored in an airtight container at room temperature for up to a day. They will lose their crispness but can be enjoyed with tea or a curry. Avoid reheating them in a microwave as they will become chewy.
Yes, you can use all-purpose flour (maida) or a mix of maida and atta. Pooris made with maida will be softer and paler in color compared to the slightly crisp, golden-brown pooris made with whole wheat flour.