Kids love Poori (puffed Indian flatbreads) a lot. Although we rarely make it, we have an occasional indulgence when kids have their vacation or sometimes for Sunday Brunches . As everyone is at home these days thanks to the lockdown, we had this on for a weekday lunch last week. Sometimes we do indulge in the Indori Palak Puri for a change.
Adding ajwain (Carrom seeds) to the pooris is an additional flavour that the kids and adults loved. Ajwain also helps in digestion especially with curbing bloating that some people could experience with the accompanying Chole (Chickpeas curry). We served this with some salad on the side for a filling meal. To make it more elaborate, you could add jeera rice and Boondi Raita to the platter.
Pooris are usually made with Maida (APF), but I made with Atta (Wholewheat flour) and a dash of sooji (cream of wheat / Rava). Make the pooris with just 15 mins of standing time, and serve hot.
PIN FOR LATER
We also usually make other Indian flatbreads like Kulchas / Naans/ Paratha for the kids whenever a rich or popular gravy is planned for lunch / dinner like Badami Saag Paneer or Bhandarewale Aloo ki Sabji or even Poonam’s (who suggested this theme of flatbread this week) Achaari Bhindi is something my kids would love for sure
Prep time (for Poori) – 15 mins, Fry time – 15 mins. Makes approx 15-17 pooris.
For the Punjabi Chole, refer my recipe here.
What you need: (1 cup = 200 ml)
- Wholewheat flour – 2 cups
- Crushed ajwain (carrom seeds) – 1/2 tsp
- Jeera powder – 1/2 tsp
- Red chilli powder – 1/4 tsp (opt.)
- Salt – to taste
- Warm water – ¼ – ½ cup, depending on the quality of the flour
- Sooji / Rava – 1 TBSP
- Oil – to knead to the dough – 1 TBSP
- Oil – to deep fry
Method:
In a large bowl / flat plate, add the flour and salt.
Now add the crushed ajwain, sooji and jeera and chilly powders. Mix well
Slowly add the warm water and make a stiff dough. Add 1 TBSP of oil and knead for 3-4 mins till the dough is pliable. Cover and rest for 15 mins.
Meanwhile heat oil for deep frying
Pinch small balls of the dough and roll into pooris without using (a poori press is what I usually use to roll out the pooris).
Fry them one by one till they fluff well. Serve hot with Chole or any curry
Other Flatbreads (epsecially, hand patted breads) on this blog that you make like:
Methi Jowari Bhakri – GF & V
Karnataka style Jowari (Jwari) rotti with Ennegai – GF, V
Mangalore style Sajjige Rotti – Vegan semolina pancakes (hand patted)
North Karnataka Sabsige Soppu Thalipitta(Dill leaves Thalipeeth)
Punjab’s famous Makki di Roti (Coarse maize flour flatbread)
If you add haldi, then its just like the tikhi puri that is so famous in any Gujarati home for breakfast along with some pickle and masala tea. I love puris but don't make it often because of all the frying.
Puffed ajwain pooris with piping hot potato curry is our all time favourite. Loved your poori platter with kala chana.
I have not made poori in ages. These look awesome will love some with potato bhaji or korma.
I'm just big fan of puri, And with chhole is like heaven, That looks so inviting kalyani 🙂
The ajwain pooris look so lovely, beautifully puffed up and delicious. 🙂 Would be a treat to have these straight off the gas.
I love the flavour of ajwain, so I'm sure I would love these.
These ajwain pooris with chole looks scrumptious. I am sure this will bring a smile on our faces during these tough times. Fabulous treat for all .
Ajwain poori looks very inviting Kalyani. Adding Ajwain surely enhanced it's taste and aroma. I d't want any curry, love to have as it is????
I am drooling looking at your pics Kalyani. The puris have nicely puffed up and would go so well with chole. Yummy
Any kind of poori is always welcome at my place. Ajwain masala poori looks so delicious and my hubby prefers chana to potato masala so perfect for our breakfast
Ajwain puri looks so tempting Kalyani. I often make ajwain puri or paratha but never used crushed the ajwain. Now I will also make with crushed ajwain. I would love to have it with spicy dum aloo.