Ajwain Puri Recipe
Introduction
Ajwain puri is a delightful Indian deep-fried bread flavored with aromatic ajwain seeds. Crispy on the outside and soft inside, these puris make a perfect accompaniment to spicy curries or chutneys. They’re simple to prepare and always a crowd-pleaser.
Ingredients
- 300g chapatti flour
- ½ tsp ajwain (carom) seeds, or cumin seeds
- ½ tsp salt
- 160ml water (approximate)
- Sunflower oil, for deep-frying
Instructions
- Step 1: In a mixing bowl, combine the chapatti flour, salt, and ajwain seeds. Mix well to distribute the spices evenly.
- Step 2: Gradually add water while mixing to form a soft dough. You may need all the water or a little more to achieve the right consistency. Knead the dough for a couple of minutes until smooth, then cover and let it rest for 15 minutes.
- Step 3: Divide the rested dough into 20 equal pieces. Roll each piece into a ball, then flatten each ball into roughly 10cm diameter circles using a rolling pin.
- Step 4: Heat about 5cm of sunflower oil in a deep fryer or a wide, deep pan to 180°C. To test if the oil is ready, drop a small pinch of the puri dough into the oil; it should sizzle immediately.
- Step 5: Fry the puris one at a time for about 1 minute on each side, or until they puff up and turn golden brown. Remove with a slotted spoon and drain excess oil on paper towels.
- Step 6: Serve the ajwain puris hot with your favorite curry, such as alu tamatar masala, for an authentic experience.
Tips & Variations
- For a slightly different flavor, substitute ajwain seeds with cumin seeds or a mix of both.
- Ensure the oil is hot enough before frying; puris will be greasy if the oil temperature is too low.
- You can gently press the puris with a slotted spoon while frying to help them puff up evenly.
- Try adding a pinch of turmeric or chili powder to the dough for added color and spice.
Storage
Ajwain puris are best enjoyed fresh and hot, as they lose their crispness once cooled. If you need to store them, keep cooled puris in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot skillet or oven to restore some crispness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all-purpose flour instead of chapatti flour?
Yes, all-purpose flour can be used, but chapatti flour (whole wheat) gives a more authentic texture and flavor to the puris.
How do I prevent puris from bursting while frying?
Make sure the dough is well-kneaded and rolled evenly without thin spots. Also, ensure the oil is at the right temperature (around 180°C) so the puris puff quickly without absorbing too much oil.
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Ajwain Puri Recipe
- Total Time: 40 minutes
- Yield: 20 puris 1x
- Diet: Vegetarian
Description
Ajwain Puri is a traditional Indian deep-fried bread flavored with ajwain seeds, known for its crisp texture and aromatic taste. Made from chapatti flour and seasoned with ajwain or cumin seeds, this recipe yields golden, puffed puris that are perfect to serve hot alongside spicy curries or chutneys.
Ingredients
Dry Ingredients
- 300g chapatti flour
- ½ tsp ajwain seeds (or cumin seeds as an alternative)
- ½ tsp salt
Wet Ingredients
- 160ml water (approximately; may use a little more if needed)
For Frying
- Sunflower oil, enough for deep-frying (about 5cm depth)
Instructions
- Prepare the dough: In a large mixing bowl, combine the chapatti flour, ½ teaspoon salt, and ajwain seeds. Gradually add the water while mixing continuously until a soft dough forms. You may need to adjust the water quantity slightly to achieve the right consistency. Knead the dough for about 2 minutes until smooth and elastic, then cover the bowl and let the dough rest for 15 minutes.
- Shape the puris: Divide the rested dough into 20 equal portions. Roll each portion into a smooth ball, then gently flatten each ball into a circle with approximately 10cm diameter using a rolling pin on a lightly floured surface.
- Heat oil for frying: Pour sunflower oil into a deep-fryer or a heavy-bottomed wide pan, ensuring at least 5cm oil depth. Heat the oil to 180°C (350°F) or test by dropping a small pinch of dough into the oil to see if it sizzles immediately.
- Fry the puris: Carefully slide one puri at a time into the hot oil. Fry for about 1 minute on one side until golden brown, then flip and fry the other side for an additional 1 minute. The puri should puff up and become crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the ajwain puris piping hot alongside alu tamatar masala or any preferred curry for a delightful meal.
Notes
- Ajwain seeds can be replaced with cumin seeds if preferred, though ajwain offers a more distinctive flavor.
- Ensure the oil is hot enough before frying to achieve puffed, crispy puris; if the oil is not hot enough, the puris may absorb more oil and become greasy.
- Keep the rolled puris covered with a clean cloth to prevent them from drying out before frying.
- Serve immediately after frying for the best texture and taste, as puris tend to become soft if left to sit.
- Adjust water quantity as needed depending on the flour brand and humidity to get a soft but firm dough.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Frying
- Cuisine: Indian
Keywords: Ajwain puri, deep-fried bread, Indian bread, crispy puris, ajwain seeds, Indian snack
