Ajwain Wali Poori

Ajwain wali Pooris are Indian fried flat breads regularly served at festivals and celebrations. They are usually made with Atta.

Atta 2 Cups
Ajwain 1 tsp
Salt 1 tsp
Water 3/4 Cups
Oil 2 tbsp
Oil For Deep Fry



  1. Take Atta in a bowl and add salt, Ajwain and 2 tbsp oil.
  2. Add water slowly and knead into stiff dough. Adjust water to get the right consistency.
  3. Puri dough should be stiffer than Chappati dough. Let it rest for 1/2 an hour.
  4. Take a lemon sized ball (peda) out of the dough. Roll out into a 3-4 inch circle on a lightly oiled surface.
  5. Heat oil in a kadhai. You will know the oil is hot enough by dropping a small portion of dough into the oil. If it sizzles and comes to the surface, your oil is ready. Turn the heat to medium.
  6. Gently slide the poori in the oil.
  7. Fry by pressing lightly by slotted spoon . Poori will puff up. Turn over the poori and fry from other side also.
  8. Fry till golden brown. Drain by the same slotted spoon on an absorbent paper. Similarly fry other pooris.
  9. Enjoy poori bread with Aloo bhaji and pickle of your choice.