Ajwain puri

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

  • Prep:20 mins
    Cook:20 mins
    plus resting
  • Serves 4

Nutrition per serving

  • kcal 316
  • fat 6g
  • saturates 1g
  • carbs 56g
  • sugars 0g
  • fibre 3g
  • protein 8g
  • salt 0.6g


  • 300g chapatti flour
  • ½ tsp ajwain, or cumin seeds
  • sunflower oil, for deep-frying


  1. 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.

  2. Divide the dough into 20 pieces, roll each one into a ball, then flatten into roughly 10cm circles.

  3. 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).

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