Ajwain Puri
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
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the whole wheat flour, fine semolina, ajwain (carom seeds), and salt. Mix well.
- c.Add the melted ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, called 'moyan', is key for crispy puris.
- d.Gradually add water, a little at a time, and knead to form a stiff, tight dough. The dough should be firmer than chapati dough.
- e.Knead the dough on a clean surface for 7-8 minutes until it is smooth and pliable. Cover with a damp cloth and let it rest for at least 20-30 minutes.
- 2
Step 2
- a.Portion and Roll the Puris
- b.After the dough has rested, knead it again for one minute.
- c.Divide the dough into 16 equal-sized small balls. Keep them covered with the damp cloth to prevent them from drying out.
- d.Take one ball, and lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting as it can burn in the oil.
- e.Roll the ball into an even circle of about 3-4 inches in diameter. Ensure the thickness is uniform, not too thick or too thin.
- 3
Step 3
- a.Fry the Puris
- b.Heat the oil in a kadai or deep pan over medium-high heat. The ideal temperature is around 180-190°C (350-375°F).
- c.To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is ready.
- d.Gently slide one rolled puri into the hot oil. It will sink and then float up.
- e.As it floats, gently press it down with a slotted spoon (jhara). This pressure helps the puri to puff up completely.
- f.Fry for about 20-30 seconds, then flip it over. Fry the other side for another 20-30 seconds until it's golden brown and crisp.
- g.Do not overcrowd the pan; fry one or two puris at a time.
- 4
Step 4
- a.Drain and Serve
- b.Once fried, remove the puri with the slotted spoon, allowing excess oil to drip back into the pan.
- c.Place the fried puri on a wire rack or a plate lined with paper towels to absorb any remaining oil.
- d.Repeat the frying process for all the remaining puris.
- e.Serve hot with aloo sabzi, chana masala, or your favorite pickle and yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A stiff dough is crucial. A soft dough will absorb excess oil, making the puris greasy and preventing them from becoming crispy.
- 2Resting the dough for at least 20 minutes allows the gluten to relax, making the puris easier to roll and softer on the inside.
- 3Ensure the oil is at the correct temperature. If it's too cool, puris will be oily; if it's too hot, they will burn before cooking through.
- 4Roll the puris evenly. If they are thicker in the center and thin at the edges, they may not puff up properly.
- 5Use a drop of oil for rolling instead of dry flour. This keeps the frying oil clean and prevents a burnt taste.
- 6Adding a tablespoon or two of fine semolina (rava) to the dough makes the puris extra crispy and helps them stay puffed for longer.
Adapt it for your goals.
Masala Puri
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.
Kasuri Methi PuriKasuri Methi Puri
Crush 1 tbsp of dried fenugreek leaves (kasuri methi) and add it to the dough for a fragrant, slightly bitter flavor.
Beetroot PuriBeetroot Puri
Replace some of the water with beetroot puree to make vibrant, nutritious, and colorful puris.
Why this is on our healthy list.
Aids Digestion
Ajwain (carom seeds) contains an active compound called thymol, which is known to enhance digestive enzyme activity, helping to relieve indigestion, gas, and bloating.
Provides Energy
Made from whole wheat flour, these puris are a good source of complex carbohydrates, which provide sustained energy to the body.
Source of Dietary Fiber
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.
Frequently asked questions
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.