Pooris are Indian fried flatbreads that are served alongside curries, chutneys, and various Indian dishes. They’re golden, crispy, puffed-up delights that are perfect for dipping, and are actually very easy to make!
To learn more about using Ajwain Seeds, check out our blog here.
Spices used in this recipe
Ajwain Seed or Carom seed
Ajwain seeds are also known as carom seeds or bishop’s weed and they’re a spice that’s been around for a long time. Ajwain seeds were pressed into ajwain oil, and were originally used in the Indian herbal medicine practice, Ayurveda. They were often used as a remedy for a lot of household illnesses, as well as for post-partum nursing mothers. Ajwain, or carom, was then co-opted into everyday cooking in order to enhance the nutritional and digestive benefits of dishes
The dried fruit is ridged and a dark green/khaki colour, which looks very similar to cumin (which is why it’s also referred to, sometimes, as Ethiopian cumin). Originally grown in West Asia, cultivation soon spread across the continent, mainly to India, and it’s now cultivated in most of the sub-continent, as well as parts of the Middle-East (Iran) and East Africa.$3.45
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!