Ajwain Seed Poori

  • Nigella seeds whole 45g Nigella seeds whole 45g - 0

    Nigella seeds whole 45g

    (5)
    $3.79
  • Cumin Seeds 50g Cumin Seeds 50g - 0

    Cumin Seeds 50g

    (4)
    $3.79

PREP TIME

40 minutes

COOK TIME

20 minutes

YIELDS

4-8

Ingredients

  • 1 tsp The Spice People’s Ajwain Seeds
  • 1 cup plain flour, plus more for dusting
  • 2 cup wholemeal flour
  • 2/4 tsp salt
  • 6 tbsp vegetable oil, plus more for the bowl and frying
  • 2/3 cup water

Directions

  1. 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.
  2. 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.
  3. 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!

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