Ajwain Poori

My container was full of corn crackers for a week and after that, I wanted to make something else to munch on. And while kneading dough for thepla, I saw a spice-box tagged as carom seeds on kitchen platform. And immediately, I started preparing for another dough. Wanted to make some ‘Ajwain Poori’ i.e. Crackers with Carom Seeds for snack to have with cuppa tea :)

I’m fond of this snack since childhood! Mum used to make it often for anytime munching… And I and my brother used to gobble up all just in 2 days or so :P Even today, I can’t see a container full for more than 2-3 days!!! And yes, before I post it here, it’s empty ;)

Makes: 30

INGREDIENTS:

2 cups Wheat Flour
2 tbsp Ghee (clarified butter)
2 tsp Ajwain
1 tsp Red Chilly Powder
2 tsp Coriander Powder
Salt, to taste
Oil, to deep-fry
Water, as required

STEPS TO FOLLOW:

1. Mix wheat flour with all dry ingredients and then add ghee into it.
2. Use your palms and rub the flour between them until it makes crumbly texture.
3. Knead a dough (paratha consistency) by adding water as required.
4. Cover with a cling wrap or lid and keep it aside for half hour.
5. Divide it in 30 equal balls and roll them one by one.
6. Roll it poori size and fold it into half-circle and then into quarter-circle. Roll it again to make medium sized poori.
7. Deep fry in oil (on medium heat) until golden brown.
8. Serve with a cuppa tea!

SJ’s NOTE:

• You can increase/reduce the amount of ajwain (carom seeds) as per your taste.
• Also, you can store these snacky bites in airtight container once they are cooled down. Shelf-life is 2 weeks!!!