Ajwain puri
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Serves 4
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- 300g chapatti flour
- ½ tsp ajwainor cumin seeds
- sunflower oilfor deep-frying
Nutrition: Per serving
- kcal316
- fat6g
- saturates1g
- carbs56g
- sugars0.4g
- fibre3g
- protein8g
- salt0.6g
Method
step 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.
step 2
Divide the dough into 20 pieces, roll each one into a ball, then flatten into roughly 10cm circles.
step 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).
