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 😋

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 water👇.

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 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.

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 !!