Ajwain ki Puri: If you want something desi, crispy and quick to have with breakfast or tea, then what could be better than Ajwain ki Puri. The aroma of celery and its mild spiciness give such a taste to the puri that if you eat one, the other automatically comes in your hand. But sometimes puri remains soft or does not swell while frying. Today we will tell you that simple trick by which Ajwain ki Puri will become crispy, crunchy and absolutely perfect every time. Also note down the complete recipe.
Ingredients for Ajwain Puri
Wheat flour – 2 cups, Ajwain – 1½ tsp, Salt – as per taste, Black pepper powder – ½ tsp (optional), Ghee or oil Water – as required, Oil for frying
Secret trick of Khasta Puri:
Instead of adding celery directly to the flour, extract its flavor by crushing it lightly or adding it to lukewarm water. Due to this, the aroma and taste of celery gets mixed well in the puri. Also, it is very important to add right amount of Moin (Ghee/Oil) in the flour, this makes the Puri crispy. Do not knead the dough too soft, otherwise the puri will not become crispy.
How to make Khasta Puri
Take wheat flour. Add salt, black pepper and crushed celery to it. Now add 2 tablespoons ghee or oil and mix the flour well. Moyan is correct only when the dough binds when pressed in the fist. Knead a stiff dough by adding water little by little. Cover the dough and let it rest for 10–15 minutes.
Now make small balls of dough and roll them into thin puris. Heat oil in a pan on medium flame and add puris. Fry on low-medium flame, turning occasionally, until golden and crisp. The oil should not be too hot, otherwise the puri will burn from outside and remain raw from inside. Serve hot celery puris with pickle, curd or tea. Believe me, your family members will not remain without praising you.
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