Crunchy Ajwain Poori – Best poori recipe

Pooris (Puri) / Indian puffed breads, are made up in varying flavours based on ingredients used to make it and taste of Poori varies accordingly. This recipe is for the most common form of Poori, known as Ajwain or Carom Seeds Poori. In this recipe below, I will share my tips on how to make Khasta / Crunchy Ajwain Poori. Ajwain poori is probably the simplest kind of poori to make, as well as best poori.

Ajwain Ke Puri | Your Food Fantasy
Ajwain Ke Puri | Your Food Fantasy

What is ajwain poori

Ajwain puri is simply made by kneading wheat flour with carom / ajwain seeds along with oil. These pooris have distinctive aroma and flavour due to ajwain seeds. Ajwain puris are traditionally consumed more in the Indian subcontinent and is eaten for breakfast or as a light meal, as well as form part of main meal, hence is versatile part of meal.

These pooris are part of breakfast / snack item in roadside stalls / dhaba in northern part of india.

What is ajwain / carom seeds

Ajwain is called ‘Vamu‘ in Telugu, ‘Omam‘ in Tamil, ‘Ayamodakam‘ in Malayalam, ‘Om Kalugalu‘ in Kannada, ‘Ajmo‘ in Gujarati and ‘Ova‘ in Marathi. Carrom seeds are useful in getting rid of Acidity, Constipation and Kidney disorder, however main objective of adding these seeds here in poori is for digestive reasons. Ajwain seeds helps in digestion too

How to make perfect puffed poori | Ajwain Puri | Your Food Fantasy

Trick to make these perfect puffed ajwain puri is subject to how you have knead the dough, how you fry them and at what temperature.

How to make best puri

The secret of a puffed poori or puri is as follows

  • Dough : The dough for the puri needs to be tight and not sticky or loose.
  • Thickness of Poori : Get the thickness of puri correct. Too thick puri won’t get puffed and too thin will become like papad.
  • Fresh Dough : I will suggest that you should use fresh dough and not rested (dough from previous day) dough.
  • Quantity of ajwain: Use just the right amount of ajwain in puri.
  • Frying on low to medium heat : I will recommend doing a small dough test. Do a dough test by dropping a small pinch of dough in hot oil, the fried dough should come to surface of oil. In case oil is too hot, puri won’t puff and get burnt. If oil is cold, puri won’t puff at all.

Poori lover

If you are a Poori lover, you may like to try out some other variants that I have shared:

Serving suggestion

This poori is best served with Indian curries, such as Peas Potato Curry, Kadai Paneer, etc. Some of readers will relate this poori to their favourite meal in long train journeys in india where you can find Poori with Stuffed Karela / Bitter Gorud or Aloo Sabji.

Ajwain Ke Poori Recipe | Your Food Fantasy

Crunchy Ajwain Poori

Ajwain Poori – Puffed flat Indian bread made with flour and carom seeds are added for taste and digestion, loved by everyone and can be paired with any curry.
5 from 1 vote
Prep Time 8 mins
Cook Time 12 mins
Resting time for dough 10 mins
Total Time 30 mins
Course Main Course, Snacks
Cuisine Indian
Servings 7 Poori
Calories 151 kcal


  • 1 Cup Whole Wheat Flour
  • 1 Tablespoon Semolina (Sooji)
  • 1.5 Tablespoon Carom Seeds
  • 1.5 Tablespoon Oil
  • 1/4 Teaspoon Salt
  • 1/2 Cup Luke Warm Water
  • Oil For Deep Frying


  • In a mixing bowl, sieve together flour and Semolina. Add Ajwain, salt and 1 tablespoon of oil to it and mix well.
    Dough Mix for Ajwain Poori | Your Food Fantasy
  • With the help of Luke warm water, knead it into a tight dough. Spread 1/2 tablespoon of oil all over and let this dough rest for 10 minutes.
    Dough for Ajwain Poori | Your Food Fantasy
  • Divide the dough into equal parts and make round balls of it.
    Dough Balls for Ajwain Poori | Your Food Fantasy
  • Roll these dough balls with a rolling pin into a circle of 3-4 inch diameter.
  • Heat the oil over medium flame and then deep fry the pooris till they are nice golden in colour.
    Frying Ajwain Poori | Your Food Fantasy
  • Carefully take out poori and put it on a tissue to soak away any excessive oil.
  • Serve them hot and enjoy…


  • Always knead a tight dough for poori.
  • Ensure temperature of oil is not too high or too low, just medium flame to get right sort of temperature.
  • To get puffed poori, gentle stroke sides of poori with ladle on sides while frying (carefully not to break poori), and you will find poori getting puffed in seconds.


Nutrition Facts
Crunchy Ajwain Poori
Amount Per Serving
Calories 151 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 84mg4%
Potassium 89mg3%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Ajwain Ke Poori | Puffed Puri Recipe | Your Food Fantasy
Ajwain Ke Poori | Puffed Puri Recipe | Your Food Fantasy

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