| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 14g | 1g | 50g |
| sugars | fibre | protein | salt |
| 1g | 3g | 10g | 0.8g |
Growing up in the Lone Star State has significantly influenced my cooking style, specifically my fondness for vibrant flavors and the intriguing combination of traditional and contemporary styles. Today, I’m excited to share with you one of my treasured culinary delights, a fruity spin on a classic Indian dish – Ajwain Puri: Deep-fried bread flavored with ajwain seeds.
Unraveling the Magic of Ajwain Puri
Drawing from the heartwarming, comforting elements of Southern American cuisine and the spicy, tangy nature of Tex-Mex aromas, this iteration of Ajwain Puri is a delight to savor. Ajwain or carom seeds are not typically associated with fruit-based recipes, but in this recipe, I’ve dared to experiment. And, believe it or not, the result is distinctly appealing.
Renowned for their mild peppery flavor, ajwain seeds boast a host of health benefits. They assist in improving digestion, provide relief from toothache, and exhibit potential anti-inflammatory properties. Oh, and did I mention? They can unarguably usher a beautiful depth of flavor to your dough.
Mastering the Recipe
A tip for getting this recipe right is to ensure you don’t overwork your dough. This could make your puris hard instead of the flat puffy pillows we are aiming for. Remember, the perfect Ajwain Puri whispers of well-blended flavors, allows a light crunch, and then quickly, almost graciously, melts in the mouth.
As a luscious blend of crispiness and an innovative fruity melodrama, Ajwain Puri pairs well with any robust curry. It’s a fun twist to your bread basket when serving Indian food and is also a unique conversation starter if you have foodie guests!
The beauty of this modified Ajwain Puri is that it carries in each bite the essence of my upbringing, teaching, and tricks I’ve learned along my gastronomic journey. It’s a story I tell, a memory I share, and a delicious piece of art I create. That, my friend, is why I adore this versatile, fruitful recipe.
Happy cooking, and remember, the secret ingredient is always a pinch of love!
What You’ll Need
- 2 cups of All-purpose flour
- 1 tablespoon of Ajwain (Carom) seeds
- 1/2 teaspoon of Salt
- 1 tablespoon of Vegetable oil (For dough)
- 1/2 cup of Water (or as required to knead the dough)
- Vegetable oil (For deep frying)
Method
Step One
Start by taking a large bowl and add 2 cups of all-purpose flour to it. Add 1 tablespoon of Ajwain (Carom) seeds and 1/2 teaspoon of Salt to the flour. Mix everything together with your hands until well combined.
Step Two
Then add 1 tablespoon of Vegetable oil to the mixture and again mix it thoroughly. Now, the flour mixture should have a slightly crumbly texture.
Step Three
Gradually add 1/2 cup of water to the flour mixture. Knead it into a smooth and firm dough. You may add more water if required. Make sure not to overwork the dough, but it should be well kneaded. Once done, cover it with a damp cloth and let it rest for about 15-20 minutes.
Step Four
After the resting time, add some oil to your palms and knead the dough one more time. Now, break the dough into small portions and shape them into balls.
Step Five
Use a rolling pin to roll out these balls into circular shapes. Keep the Puris a little thicker than your regular chapatis.
Step Six
Heat vegetable oil in a deep frying pan. Check if the oil is ready for frying by dropping a small piece of dough into it. If it comes up quickly, the oil is ready.
Step Seven
Slowly slide a rolled Puri into the hot oil. Press it lightly with the spoon. It will puff up. Flip it and cook until it is golden brown on both sides. Remove it from the oil and place it on a paper towel to absorb any excess oil.
Step Eight
Repeat the same process with the remaining dough balls and your Ajwain Puri is ready to be served!
