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.
Ingredients
- 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
Instructions
- In a mixing bowl, sieve together flour and Semolina. Add Ajwain, salt and 1 tablespoon of oil to it and mix well.
- 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.
- Divide the dough into equal parts and make round balls of it.
- 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.
- Carefully take out poori and put it on a tissue to soak away any excessive oil.
- Serve them hot and enjoy...
Notes
- 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
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.