Ajwain poori

I think we Indians love our fried goodies so much that every other day we find a excuse to serve them .Poori is also an Indian deep fried bread that is served on special occasions,festivals or casual parties .Its best paired up with  Aloo sabzi .It seems that poori and aloo are made for each other ,the crispy poories with velvety smooth aloo sabzi !!!yummy its hard to stop with 1 or 2!!!!!!!.In Punjabi cuisine its served with chole masala ,the authentic Punjabi dish . I have seen my keralite friends relishing it with chicken korma .So over all its a food lovers delight (sorry!! for those who are on a diet ,not recommended since its deep fried ).Me and my family love to have it for our weekend brunch .

here is the recipe.The addition of ajwain(carom seeds) besides lending a new flavour to the regular poori helps in digestion also .

                                             

INGREDIENTS  

• 1 C Whole wheat flour( atta)
• 1/2 tsp ajwain(carom seeds)
• 1 tbsp oil (optional)
• water as needed 
•  salt to taste (optional)
• oil for deep frying

METHOD

1. Make a soft dough with all the ingredients listed above .
2. Cover it with a damp cloth or a plate  and rest it for 30 mints .
3.  Divide dough into  equal size ping pong balls .
4. Roll them in round disc shaped poories .
5. Heat oil in heavy bottomed kadhai .
6. Add pooris slowly to oil and press them slowly to pop up .
7. Place it on a tissue paper to drain excess oil .
8. Serve hot with curry of your choice .

............Happy cooking

NOTES

1. Adding oil to the dough while kneading ensures crispier poori .
2. OIL should be hot enough else you will come out with oil drenched pooris .
3. To test whether the oil has heated well drop a pinch of dough in the oil ,if it  pops to the surface then oil is done .