6 September, 2018
CAROM SEEDS/OM KALU/AJWAIN POORI ….. using multigrain flour
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 (Kachaudiwala 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 :
- 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
