HomePakshamasa dishes | Shraadhha dishes | Ajwain or Om Kalu or Carom seeds multigrain flour Poori |
6 September, 2018

Ajwain or Om Kalu or Carom seeds multigrain flour Poori |

Posted in : Pakshamasa dishes | Shraadhha dishes |, Deep fried crisp bread| Poori on by : Divya Suresh Tags: , , , , , ,

ಓಂ ಕಾಳಿನ ಪೂರಿ | ಅಜ್ವಾಇನ್ ಮತ್ತು ಮಿಶ್ರ ಹಿಟ್ಟಿನ ಪೂರಿ |

As such I make something/anything deep fried dish once in a blue moon but only during rainy season I make them once or twice in a month.

I guess it is nothing but the seasonal demand, my grand mother used say so. And  I think it also has got some scientific reasons related to it.

Anyhow today I made ajwain/carom seeds/om kalu poori and aloo subji (Kachori wala aloo subji).  I have used multigrain flour instead of only whole wheat flour, but you can use only whole wheat flour as well. 

The ajwain poori is a tasty, crispy dish which is very simple and quick to make, using very few ingredients easily available at home. Today I served this Poori with aloo rasedar subji

We can make 18 Pooris of the shown size using the below mentioned quantity of ingredients. Every time I forget to take the procedure pics, today also is not an exception, but next time I’ll definitely take and post them here.

Ingredients : measuring cup used – 250 ml

  • Multigrain flour/Whole wheat flour – 2 cups
  • Curd – 1/4 cup
  • Ghee – 1 tbsp
  • Ajwain/Carom seeds/Om kalu – 3/4 tsp
  • Salt – 1/4 tsp
  • Red chili flakes – 1/4 tsp
  • Water (warm) – 1/2 cup

PROCEDURE :

  • Gather everything in a big bowl or parat, and knead into a stiff,soft dough using 1/2 cup of warm water
  • Knead it well, cover and let it sit for half an hour
  • Again knead well the dough and then make 18 equal parts, roll it into small circles using wheat flour/rice flour for dusting
  • Finally deep fry them in hot oil
  • Serve with any kind of subji/sagu/chutney

However below you can have a look at some more recipes related to this category, Like –