Ajwain puris

I love puris!Anyone who doesn't ?Especially with the classic potato sabji its a super duper combination for breakfast.Our Indian food has some really good combinations like this.

I make puris not so often because of them being deep fried but yes once a month I get really tempted to make them.Ofcourse puris go well with eveything like channa, paneer and even a restaurant in Dubai used to serve tandoori chicken we used to have them every week during our weekly restaurant dining days.I don't know if they still do that.

Ajwain or carom seeds or omam is a common spice with both medicinal and aromatic properties.I always keep them stock because of my really sensitive tummy whenever i have a tummy disorder i run for my ajwain.These days you even get a thick concentrate of ajwain water which eases your tummy discomforts.My mom always adds ajwain to the puri dough so that its flavourful and doesn't get too tough to digest because more often we tend to make puris for dinner who has the time and patience to roll out these beauties in the mornings!

To make these puris 

Wheat flour 1 cup

Rawa/semolina 1/4 cup

Ajwain/omam 2 tsp

Salt to taste

Water to make a dough

Oil to deep fry them in

• Make a dough of the six ingredients and leave it in a air tight container or zipper bag.
• Pinch small lemon sized balls and roll them out.
• Heat the oil and fry the puris until golden on either side.
• To get puffy puris, once you slip the puri into the oil wait until its done completely then turn to the next side and wait for the puri to puff up slowly sprinkling oil with the ladle onto the puri.The rawa can be skipped but helps keep the puris crispy and puffy for longer.

Enjoy hot puris with aloo matar sabji or classic puri masala.