
Ajwain puri
- Chetna Makan
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Serves 4
Prep: 20 mins
Cook: 20 mins
plus resting
A star rating of 4 out of 5.2 ratingsRate
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Enjoy these flatbread as part on an Indian feast. Puri is fried dough that puffs up once submerged in hot oil. Here they're flavoured with carom seeds
Dairy-free
Egg-free
Vegan
Vegetarian
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Alu tamatar masala
A star rating of 4.2 out of 5.11 ratings
Boondi raita
A star rating of 5 out of 5.1 rating
Nutty atta laddoo
A star rating of 5 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
-
300g chapatti flour
-
½ tsp ajwain
or cumin seeds
-
sunflower oil
for deep-frying
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Nutrition: Per serving
- kcal316
- fat6g
- saturates1g
- carbs56g
- sugars0.4g
- fibre3g
- protein8g
- salt0.6g
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Method
-
step 1
Put the flour, ½ tsp salt and the ajwain in a bowl and mix well. Slowly add 160ml water, mixing until you have a soft dough. (You might need all the water, or even a little more.) Knead the dough for a couple of minutes, then cover and rest for 15 mins.
-
step 2
Divide the dough into 20 pieces, roll each one into a ball, then flatten into roughly 10cm circles.
-
step 3
Heat a 5cm depth of oil in a deep-fryer or wide, deep pan to 180C, or until a pinch of the puri mixture sizzles immediately when dropped in. Fry the puris one at a time for 1 min on each side until golden brown. Serve piping hot with our alu tamatar masala (see below).
Recipe tip
The puris are best enjoyed hot, but they’re a popular picnic food in India, too. Leave them to cool completely, then wrap and pack into a lunchbox or picnic basket with a pickle or chutney.
Recipe from Good Food magazine, August 2022
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A star rating of 4 out of 5.2 ratings
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