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. This probably the simplest kind of poori to make.
Ajwain puri is simply made by kneading wheat flour with carom / ajwain seeds along with oil. Ajwain seeds gives a distinctive aroma and flavour, and helps in digestion too. Ajwain is called ‘Vamu‘ in Telugu, ‘Omam‘ in Tamil, ‘Ayamodakam‘ in Malayalam, ‘Om Kalugalu‘ in Kannada, ‘Ajmo‘ in Gujarati and ‘Ova‘ in Marathi. Ajwain is useful in getting rid of Acidity, Constipation and Kidney disorder, however main objective of adding these seeds here in poori is for digestive reasons.
These 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. If you ever visit northern part of india, it is common found as breakfast / snack item in roadside stalls.
Trick to make these perfect puffed puri is subject to how you have knead the dough, how you fry them and at what temperature.
If you are a Poori lover, you may like to try out some other variants that I have shared:
You may like to try this recipe of making soft naan at home (in case you find poori giving you bloated feeling after eating).
This poori is best served with Indian curries, such as Peas Potato Curry, Kadai Paneer, Masala Paneer, Matar Mushroom, Matar Paneer, etc. Some of readers will relate this to their favourite meal in long train journeys in india where you can find Poori with Stuffed Karela / Bitter Gorud or Aloo Sabji.