Tasty Ajwain Poori ๐Ÿ˜‹

Ajwain (also called carom seed) is a spice known for it’s distinctive and enticing aroma. When I saw this cartoon in today’s BL, my mind jumped to the strong aroma of ajwain and the morning’s breakfast was decided. Poori and aloo (potato) masala. Where is the ajwain ? In the poori – it’s Ajwain Poori ๐Ÿ˜‹

Cartoon courtesy – Business Line

Poori and aloo combo is a universal favourite. The basic constituents of the poori dough are wheat flour and a pinch of salt; while making Ajwain poori, you add a pinch of ajwain coarsely crushed between your fingers and a pinch of turmeric to give a light golden shade to make the pooris look special.

Knead the flour mix into a soft dough using water๐Ÿ‘‡.

A pinch of turmeric to give a light golden shade to make the pooris look special

Pooris are made by rolling out small golf ball size pieces of the dough into flat round shapes and deep frying them in oil.

The black speckles on the pooris are the ajwain seeds
A fully fluffed up poori is immensely satisfying !

The aloo masala is again a simple dish. Boiled, peeled and mashed potatoes. The mashed potatoes are added to a sizzling mix of onion, green chilies, ginger and curry leaves in hot oil. A dash of turmeric powder for the golden hue and salt to taste.

Poori and aloo – breakfast special !

As far as appearances go Ajwain looks like a plain yellowish seed; till you get a whiff of its incredible aroma. Unlike the other spices, where you probably have to bring your nose close to the jar; you merely have to open the lid of Ajwain and the aroma will jump right at you. And for this reason a small amount goes a long way.

Till next post, take care !!

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