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
Scale
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
