About Ajwain Poori Recipe
Ajwain Poori Recipe | Khasta Ajwain Puri Recipe | How to make Carom Seeds Poori | Perfect Puffy Puri Recipe with step-by-step photos and video: Ajwain Poori, also known as Khasta Ajwain Puri, is a deliciously crispy and aromatic Indian bread made with carom seeds (ajwain) and whole wheat flour. This deep-fried poori recipe is a popular choice for breakfast, festive meals, and special occasions.
With its signature crunch and the digestive benefits of ajwain, this crunchy ajwain namak puri is not only a treat for the taste buds but also a healthier alternative to regular poori. Perfectly puffed and flavored with carom seeds, this easy and perfect puffy ajwain poori recipe will elevate your meals.
In this recipe, we’ll learn how to make these golden, flaky puris that are crispy with every bite. The secret is a perfect mix of whole wheat flour, flavorful ajwain seeds, and a simple technique to make them puff. Whether you enjoy them with a tangy pickle, creamy curries, or just on their own, Ajwain Poori offers a tasty and comforting experience.
This deep-fried bread is popular in both special feasts and daily meals. It comes from North India and is loved not only for its taste but also for the comfort it brings to the table. In this post, we’ll guide you on how to make ajwain poori from scratch, using simple ingredients and an easy method.
Let’s dive into the easy steps of making these Khasta Ajwain Puris, perfect for breakfast, brunch, or as a delicious addition to any festive meal. Bring the traditional taste and flavor of Ajwain namak Poori into your kitchen today!
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Similarly, if you are looking for more Indian Recipes, I would like to share my other Indian recipe collection, such as bedmi poori, methi makka puri, arbi sabji, kashifal sabji, and bhandare vale aloo with this post of khasta ajwain poori recipe | puri flavoured with carom seeds | best poori recipe.
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Recipe Card
Ajwain Poori Recipe | Khasta Ajwain Puri Recipe
Ingredients
- 2 cups Whole Wheat Flour / Gehun ka Atta
- ½ tsp Salt
- ¼ tsp Carom Seeds / Ajwain
- 2 tbsp Milk
- Water to knead the dough
- 2 tsp Oil
- Oil to fry the pooris
Instructions
- In a bowl, mix 2 cups whole wheat flour, ¼ tsp carom seeds (ajwain), ½ tsp salt, and 2 tbsp milk.
- Gradually add water and knead into a smooth, slightly tight dough.
- Add 2 tsp oil and knead for another 2-3 minutes. Cover and let the dough rest for 15 minutes.
- Knead the dough again and divide it into small, equal-sized balls.
- Roll each ball into a small disc (4-5 inches) using a lightly oiled rolling pin.
- Heat oil in a deep pan and fry each poori, pressing lightly with a slotted spoon to help them puff up.
- Cook until golden and crispy, flipping once. Drain excess oil on a paper towel.
- Serve hot with aloo sabzi, chole, arbi sabji pickles, or curd.
Notes
- The carom seeds not only add flavor but also help with digestion, especially since pooris are deep-fried.
- A tight dough helps prevent oil absorption during frying, ensuring the puris remains light and crispy rather than greasy.
- Adding oil to the dough helps to make crispy and khasta puri.
- Ensure the oil is hot enough to puff the puris instantly, but not too hot, as this can cause them to burn without cooking through.
Step-by-Step Recipe
1. To Prepare the Dough, add 2 cups of whole wheat flour/ gehun ka atta, ¼ tsp carom seeds/ajwain, ½ tsp of salt, and 2 tbsp milk in a big mixing bowl. Mix well all the ingredients.
2. Gradually add water in small quantities and knead the flour into a smooth and slightly tight dough.
3. A tight dough helps prevent oil absorption during frying, ensuring the puris remains light and crispy rather than greasy.
4. Add 2 tsp of oil and knead the dough once again for 2-3 minutes. Adding oil to the dough helps to make crispy puri.
5. Cover the dough with a cloth and let it rest for 15 minutes.
6. After that knead the dough a little bit once again.
7. Divide the dough into equal-sized small balls using a little oil to prevent sticking.
8. Lightly oil the rolling pin and surface to prevent the dough from sticking. Roll each ball into a small disc, approximately 4-5 inches in diameter.
9. Ensure that the ajwain namak pori is evenly rolled to avoid any thick spots which can prevent it from puffing properly during frying.
10. Heat oil in a deep pan over medium heat. Test the oil by dropping a small piece of dough into it; if it rises to the top immediately, the oil is ready.
11. Gently slide a rolled carom seed puri into the hot oil. Use a slotted spoon to lightly press down on the poori as it fries. This helps the poori puff up.
12. Fry until the puri turns golden and crisp, flipping it once to cook both sides evenly.
13. Remove the poori from the oil and drain it on a paper towel to remove excess oil. Repeat with the remaining dough.
14. Ajwain Namak Puri is versatile and pairs well with a variety of dishes. Serve them hot with aloo sabzi, chole (chickpea curry), arbi ki sabji, or even as a side with tangy pickles and curd. This dish is perfect for festive occasions like Holi, Diwali, or even as a special weekend breakfast.
Tips for making perfect puffy and khasta ajwain poori:
1. The carom seeds not only add flavor but also help with digestion, especially since pooris are deep-fried.
2. A tight dough helps prevent oil absorption during frying, ensuring the puris remains light and crispy rather than greasy.
3. Adding oil to the dough helps to make crispy and khasta puri.
4. Ensure the oil is hot enough to puff the puris instantly, but not too hot, as this can cause them to burn without cooking through.