Ajwain wali Pooris are Indian fried flat breads regularly served at festivals and celebrations. They are usually made with Atta.
|Oil||For Deep Fry|
- Take Atta in a bowl and add salt, Ajwain and 2 tbsp oil.
- Add water slowly and knead into stiff dough. Adjust water to get the right consistency.
- Puri dough should be stiffer than Chappati dough. Let it rest for 1/2 an hour.
- Take a lemon sized ball (peda) out of the dough. Roll out into a 3-4 inch circle on a lightly oiled surface.
- 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.
- Gently slide the poori in the oil.
- Fry by pressing lightly by slotted spoon . Poori will puff up. Turn over the poori and fry from other side also.
- Fry till golden brown. Drain by the same slotted spoon on an absorbent paper. Similarly fry other pooris.
- Enjoy poori bread with Aloo bhaji and pickle of your choice.