Ajwain Seed Poori

40 minutes

20 minutes

4-8

Ingredients

In a food processor or by hand, combine all your dry ingredients, then add in your vegetable oil and water and mix until a smooth, shiny, and firm dough is formed. Add more water if your dough is looking a little dry.
Dust a clean bench or large board with flour and place your dough ball on there. Knead for 5 mins, then place in a lightly oiled bowl, cover with cling film, and rest in a cool, dry place for 30 mins. When rested, cut your dough into 8 equal portions and roll into balls. Brush the balls with oil and flatten each with a rolling pin into a round disk about 3-4 inches in diameter.
Fill a heavy-based deep pan with vegetable oil (can also use canola or rapeseed) about 1/3 of the way full. Place it on med-high heat. When hot (can test by dropping a small amount of dough in – if it sizzles, it’s ready), deep fry your bread pieces one at a time, turning once, until golden, puffed up, and crisp – about 3-4 mins. Drain the poori on a paper towel and serve straight away with curry, chutney, or dips!