Ajwain puri
By Chetna Makan
Enjoy these flatbread as part on an Indian feast. Puri is fried dough that puffs up once submerged in hot oil. Here they’re flavoured with carom seeds
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Prep:20 mins
Cook:20 mins
plus resting - Serves 4
Nutrition per serving
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kcal 316
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fat 6g
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saturates 1g
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carbs 56g
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sugars 0g
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fibre 3g
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protein 8g
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salt 0.6g
Ingredients
- 300g chapatti flour
- ½ tsp ajwain, or cumin seeds
- sunflower oil, for deep-frying
Method
Put the flour, ½ tsp salt and the ajwain in a bowl and mix well. Slowly add 160ml water, mixing until you have a soft dough. (You might need all the water, or even a little more.) Knead the dough for a couple of minutes, then cover and rest for 15 mins.
Divide the dough into 20 pieces, roll each one into a ball, then flatten into roughly 10cm circles.
Heat a 5cm depth of oil in a deep-fryer or wide, deep pan to 180C, or until a pinch of the puri mixture sizzles immediately when dropped in. Fry the puris one at a time for 1 min on each side until golden brown. Serve piping hot with our alu tamatar masala (see below).
