Ajwain Poori

How to Prepare

1. In a large mixing bowl, combine 5 cups of whole wheat flour
2. 2 tablespoons of ajwain (carom seeds)
3. 1 teaspoon of salt, and 4 tablespoons of oil. Mix well to incorporate the oil into the flour.
4. Gradually add water (approximately 2-2.5 cups) to the flour mixture and knead into a stiff dough. Cover and let it rest for 15 minutes.
5. Divide the dough into 40 equal portions and roll each portion into a small ball.
6. Roll out each ball into a small circle (about 4-5 inches in diameter) using a rolling pin. Ensure the edges are slightly thinner than the center.
7. Heat oil in a deep frying pan over medium heat. Test the oil by dropping a small piece of dough; it should sizzle and rise to the surface.
8. Carefully slide the rolled poori into the hot oil. Gently press it with a slotted spoon to help it puff up.
9. Fry until golden brown on both sides (about 1-2 minutes per side). Remove and drain on paper towels.
10. Repeat the process for the remaining pooris. Serve hot with curry or chutney.