Loading...
Crispy, puffed Indian fried bread infused with the unique, aromatic flavor of carom seeds. These savory puris are a delightful addition to any festive meal or weekend breakfast, pairing perfectly with potato curry or chana masala.
For 4 servings
Prepare the Dough
Portion and Roll the Puris
A comforting and nutritious Indian stew made with a blend of lentils and fresh spinach, tempered with aromatic spices. This wholesome dish, also known as Dal Palak, is perfect with rice or roti for a hearty, healthy meal.
Tender, protein-packed lentil meatballs simmered in a rich and aromatic tomato-onion gravy. A delicious vegetarian twist on the classic kofta curry, perfect with roti or rice.
A healthier, oven-baked version of the classic smoky Baingan Bharta. Tender eggplant is baked until soft, then mashed and cooked with onions, tomatoes, and aromatic spices for a delicious and easy dish.
Succulent cubes of soft paneer, crisp bell peppers, and onions are bathed in a smoky, spiced yogurt marinade and grilled to perfection. This classic appetizer, also known as Paneer Tikka, is bursting with flavor and a guaranteed crowd-pleaser.
Crispy, puffed Indian fried bread infused with the unique, aromatic flavor of carom seeds. These savory puris are a delightful addition to any festive meal or weekend breakfast, pairing perfectly with potato curry or chana masala.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 370.6 calories per serving with 8.81g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or snack.
Fry the Puris
Drain and Serve
Add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp coriander powder to the flour for a spicy version.
Crush 1 tbsp of dried fenugreek leaves (kasuri methi) and add it to the dough for a fragrant, slightly bitter flavor.
Replace some of the water with beetroot puree to make vibrant, nutritious, and colorful puris.
Ajwain (carom seeds) contains an active compound called thymol, which is known to enhance digestive enzyme activity, helping to relieve indigestion, gas, and bloating.
Made from whole wheat flour, these puris are a good source of complex carbohydrates, which provide sustained energy to the body.
The use of whole wheat flour (atta) makes these puris a source of dietary fiber, which is important for maintaining a healthy digestive system and promoting satiety.
The most common reasons are: the dough was too soft, the oil was not hot enough, or the puri was rolled unevenly. Ensure your dough is stiff and the oil is at a medium-high temperature before frying.
To prevent oily puris, make sure your dough is firm and the oil is sufficiently hot. Frying at the correct temperature seals the outside quickly, preventing oil absorption. Also, drain them well on a wire rack after frying.
Ajwain Puri is a deep-fried bread, so it is high in calories and fat and should be enjoyed in moderation as part of a balanced diet. The whole wheat flour provides fiber, and ajwain seeds are known for their digestive benefits.
One serving of 4 Ajwain Puris contains approximately 350-400 calories, primarily from carbohydrates in the flour and fat from the frying oil.
Puris are best served fresh and hot. While you can make them a few hours ahead, they will lose their crispness and puffiness over time. You can prepare the dough in advance and store it in the refrigerator for up to 24 hours.
Store leftover puris in an airtight container at room temperature for up to one day. They will become softer but are still edible. You can briefly reheat them in an oven or air fryer to regain some crispness.