Deep fried flat bread made with whole wheat flour, having the earthy flavor of carom seeds (ajwain), flaky yet soft, is ajwain puri. Puri is very versatile bread. It can be a breakfast recipe if served with pickle and chai. It can be lunch recipe if served with chana masala and it can also be a dinner recipe if teamed up with a delicious potato recipe and raita. I love having puri. And the best part is that it is such perfect recipe for kids, puri some aloo ki sabji rolled in, makes a great tiffin option for my kids. I make this ajwain puri with chana/chole gravies. Ajwain is an aide in digestion and therefore whenever I make chole I like to combine them with ajwain puri.
Whole wheat flour: Wheat atta is required to make ajwain puri. This is also why I like puri recipes, discard the fact that these are deep fried, very few ingredients are called for, and wheat flour forms the base. But I know the deep-frying part is tough to be discarded.
Ajwain/carom seeds: Ajwain is a fruit and not a seed. This is just for your information, hasn’t got much to do with the recipe :). It has a very dominating taste. And to maximize the flavor ajwain should be crushed between the palms and used.
Oil: Certainly you know we need oil to deep fry the puri. But it is important to mention here that oil, very little of it, is also added while preparing the dough for ajwain puri. It makes flaky/kasta ajwain puri.
I have already expressed my love for puri and to prove it I have a collection of puri recipes, which in detail answers the question how to make puri? It has puri recipes such as masala puri, aloo puri which are perfect recipes for kids.
Like other puri recipes, this puri too can be served with any potato gravy or other gravy. However, I made it for dinner tonight and served with chana masala and boondi raita.
1.This recipe makes 12-16 ajwain puri.
2.In a mixing bowl add 2 cups of whole wheat flour, 1 tsp ajwain/carom seeds, and salt to taste.
3.Add in 1 tsp hot oil.
4.Mix well with fingers.
5.Add water gradually.
6.Make smooth and semi-soft dough.
7.Cover and let it rest for 15-20 minutes.
8.Thereafter knead it once and divide into portions. Simultaneously heat enough oil for deep frying.
9.Roll the puri slightly thicker than the chapati.
10.Once the oil is hot, put the puri in it. When it starts coming to the surface press it slightly. It will puff up. Flip it.
11.Fry on medium flame till golden brown.
12.Serve hot. Bon appétit!
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
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