Ajwain Puri Recipe - Puri Flavoured With Carom Seeds
A vegetarian Indian recipe with whole wheat flour, ajwain (carom seeds), turmeric powder (haldi). Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making Ajwain puri Recipe by mixing all the ingredients includinh whole wheat flour, carom seeds, turmeric powder, salt with enough water in a bowl
whole wheat flour(250 grams)ajwain (carom seeds)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)salt - to taste - 2
Add sufficient water and knead in order to get a consistency of a stiff dough
- 3
At the end add 2 tablespoon of oil to bind
- 4
Make equal small balls and roll them on to a board using a rolling pin
- 5
The thickness of the dough must not be too thin
- 6
Heat the oil in a Kadai with enough oil to fry the puris
- 7
After 5 to 10 minutes you can add a tiny bit of the dough into the oil to check if it is done
- 8
If the dough rises up quickly then it is done
- 9
Now gently and carefully slide the puris into the oil
- 10
Once it comes on top, with your ladel press the puri down so that it helps in puffing up
- 11
Then later turn the puri and cook on both the side till you get a golden brown colour
- 12
Once done, take out on a kitchen towel to absorb the excess oil
- 13
Serve your delicious puffed up Ajwain Puris with Amritsari Aloo or Palak Makhana and Boondi Raita to make it a complete meal
ajwain (carom seeds)(1 teaspoon)
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Ajwain Puri Recipe - Puri Flavoured With Carom Seeds
A vegetarian Indian recipe with whole wheat flour, ajwain (carom seeds), turmeric powder (haldi). Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making Ajwain puri Recipe by mixing all the ingredients includinh whole wheat flour, carom seeds, turmeric powder, salt with enough water in a bowl
whole wheat flour(250 grams)ajwain (carom seeds)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)salt - to taste - 2
Add sufficient water and knead in order to get a consistency of a stiff dough
- 3
At the end add 2 tablespoon of oil to bind
- 4
Make equal small balls and roll them on to a board using a rolling pin
- 5
The thickness of the dough must not be too thin
- 6
Heat the oil in a Kadai with enough oil to fry the puris
- 7
After 5 to 10 minutes you can add a tiny bit of the dough into the oil to check if it is done
- 8
If the dough rises up quickly then it is done
- 9
Now gently and carefully slide the puris into the oil
- 10
Once it comes on top, with your ladel press the puri down so that it helps in puffing up
- 11
Then later turn the puri and cook on both the side till you get a golden brown colour
- 12
Once done, take out on a kitchen towel to absorb the excess oil
- 13
Serve your delicious puffed up Ajwain Puris with Amritsari Aloo or Palak Makhana and Boondi Raita to make it a complete meal
ajwain (carom seeds)(1 teaspoon)
Rate this recipe
