Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
Ajwain Poori
Serves 4
30 mins
151 Kcal
Ajwain poori, aka your breakfast or snack game-changer, is here to level up your plate and your palate. This golden, puffed-up delight is a crispy, flaky, and flavorful dream that brings together the bold, peppery punch of ajwain (carom seeds) with the comforting hug of deep-fried dough. Think of it as the sassy sibling to your regular poori, bringing attitude and aroma to every bite. An ajwain poori recipe is as simple as it is magical. You start with a basic dough made from whole wheat flour, then sprinkle in those spicy little ajwain seeds that pack a big personality. Add a pinch of salt, a splash of oil, and just enough water to bring it all together into a soft, pliable dough. Roll it out into cute little discs, drop them in hot oil, and watch them puff up like a cloud of carby perfection. Serve them hot and crispy alongside aloo sabzi, chana, or even a dollop of tangy pickle for a flavor explosion. What makes ajwain poori a standout? It's the ajwain, baby! Not only does it bring a pop of spice, but it's also great for digestion, making it a tasty and tummy-friendly indulgence. Perfect for festive spreads, cozy brunches, or just when you're feeling fancy on a random Tuesday. Trust me, once you try this, your regular poori will feel a little, well, basic. So, why not spice it up?
Ingredients required for Ajwain Poori
- 2 tsp ajwain
- 1.5 cup whole wheat flour
- 3/4 tsp red chilli powder
- 1/4 tsp turmeric powder
- Salt
- Oil
Cooking steps for Ajwain Poori
- 1Let's puff things up with some ajwain poori, the crispy, golden, and oh-so-flavorful delight that's a total classic with a spicy twist. This ajwain poori recipe is here to level up your breakfast, brunch, or snack game with minimal effort but maximum vibes.
- 2Start by mixing 1.5 cups of whole wheat flour in a bowl with 2 teaspoons of ajwain (carom seeds) for that earthy, aromatic flair.
- 3Add ¾ teaspoon of red chili powder, ¼ teaspoon of turmeric powder, and a pinch of salt to season the dough with a bold, colorful punch.
- 4Gradually add water, little by little, and knead it into a smooth, firm dough—because no one likes a sticky mess!
- 5Cover the dough and let it rest for 10-15 minutes to chill.
- 6Once ready, divide the dough into small, equal portions and roll each into a smooth ball like you're prepping for a dough party.
- 7Dust your rolling surface lightly with flour, and roll out each ball into small circles, about 3-4 inches in diameter, keeping them uniform for even puffiness.
- 8Heat oil in a deep frying pan until it's hot but not smoking—test it by dropping a tiny piece of dough; if it sizzles and rises, it's go time.
- 9Gently slide a rolled-out poori into the oil, pressing lightly with a slotted spoon to help it puff up like it's living its best life.
- 10Fry on both sides until golden and crispy, then remove and drain on paper towels to keep things light and non-greasy.
- 11Repeat with the remaining dough, serving these beauties hot with aloo sabzi, chutney, or even a side of pickle for an ultimate flavor fest. And there you have it—the perfect recipe of ajwain poori, crispy, spicy, and absolutely irresistible, whether it's breakfast goals or festive feasting!