Ajwain Puri
Crisp, puffed whole wheat puris with the warm, slightly peppery flavor of ajwain. These deep-fried breads are simple to make and pair beautifully with potato sabzi, pickle, or yogurt for a festive Indian meal.
For 16 servings
- mix · ~3 min
Mix the flour and seasonings.
1.Add whole wheat flour to a wide bowl.2.Mix in ajwain and salt evenly.3.Pour in 1 tbsp oil and rub it through the flour until the mixture looks slightly crumbly.TIPRubbing in the oil helps the puris stay crisp and hold less surface oil after frying. - knead · ~7 min
Knead a stiff dough.
Add water little by little and knead into a firm, smooth dough. It should be tighter than chapati dough so the puris puff well and do not absorb too much oil.
- rest · ~10 min
Cover and rest the dough.
Cover the dough with a plate or damp cloth and let it rest for 10 minutes.
- prep · ~10 min
Divide and roll the puris.
1.Knead the dough briefly once more until smooth.2.Divide it into 16 equal small balls.3.Roll each ball into a small disc about 3 to 4 inches wide, keeping them slightly thick and even.TIPDo not dust with extra flour while rolling; a tiny smear of oil on the board works better and keeps the frying oil cleaner. - fry · ~5 min
Heat the oil for frying.
Heat oil in a deep kadai over medium heat until hot. Test with a small pinch of dough; it should rise quickly without browning too fast.
- fry · ~15 min
Fry the puris until puffed and golden.
1.Slide one rolled puri into the hot oil carefully.2.Press it gently with a slotted spoon so it puffs up.3.Flip and fry the other side until light golden.4.Remove and drain, then repeat with the remaining puris.TIPKeep the heat medium throughout; low heat makes puris oily, while very high heat browns them before they cook through. - serve
Serve the ajwain puri hot or warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Lightly crush the ajwain before mixing so its aroma spreads through every puri instead of staying trapped in whole seeds.
- 2Keep the dough firmer than roti dough; a soft dough makes puris drink more oil and puff less reliably.
- 3After resting, knead the dough briefly again to smooth cracks so the rolled discs fry up evenly.
- 4Roll each puri to an even thickness with no thin edges, or the rim will crisp before the center puffs.
- 5Do not stack rolled puris for too long; cover them with a cloth so they do not dry out and crack in the oil.
- 6Fry one or two at a time in properly hot oil and press gently only after they rise, which helps a full puff without tearing.
- 7Serve soon after frying for the best crisp shell; if holding briefly, keep them in a single layer rather than piling them up.
Adapt it for your goals.
Masala
Add a pinch of red chili powder and crushed black pepper to the dough for a spicier puri that pairs especially well with aloo sabzi.
kasuri methiKasuri-methi
Mix in a little crushed dried fenugreek leaves for an herby, slightly bitter note that complements yogurt and pickle.
atta plus soojiAtta-plus-sooji
Replace a small portion of whole wheat flour with fine semolina for a slightly crisper puri with more bite.
bakedBaked
Bake or air-fry rolled discs brushed with oil for a lighter result; they will be less puffy but still carry the ajwain flavor.
Why this is on our healthy list.
Whole Grain Base
Made with whole wheat flour, these puris retain more of the grain than refined-flour breads and offer a heartier texture.
Digestive Spice Support
Ajwain is traditionally used in Indian cooking for its warming, digestive character, making it a fitting spice in fried breads.
Satisfying Energy
The combination of wheat flour and frying makes this a filling bread that works well as part of a festive, substantial meal.
Frequently asked questions
Usually the dough is too soft, the discs are rolled unevenly, or the oil is not hot enough. Keep the dough stiff, roll evenly, and fry in medium-hot oil.
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