Ajwain Poori Recipe | Khasta Ajwain Puri Recipe
Discover the crispy delight of Khasta Ajwain Poori! Perfectly puffed and flavored with carom seeds, this easy recipe will elevate your meals.
Servings 14
Calories 135kcal
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.