Carom Seeds Poori
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
Répond aux besoins du patient lignes directrices éditoriales
- TéléchargerTélécharger
- Partager
- Langue
- Discussion
This traditional carom seed poori is a classic Indian fried bread that brings a wonderful aroma and crunch to any meal. Known for their distinctive puffed shape and golden hue, these pooris are flavoured with carom seeds—also called ajwain—which provide a unique, slightly peppery taste and aid digestion. The secret to achieving the perfect puff lies in the firm texture of the dough and the gentle pressure applied while frying, resulting in a bread that is crisp on the outside yet beautifully light inside.
As a versatile vegan side dish, these pooris are the perfect accompaniment to a spicy potato bhaji or a rich chana masala. Whether you are serving them for a celebratory brunch or a comforting weekend dinner, they offer a delicious homemade alternative to shop-bought breads. The addition of whole-wheat flour provides a lovely depth of flavour and a satisfying texture that makes them a family favourite for dipping into savoury curries.
Dans cet article :
Poursuivre la lecture ci-dessous
Ingredients for Carom Seeds Poori
130g whole-wheat flour
60g plain flour, plus more for dusting
1/4 teaspoons carom seeds, coarsely ground
1/4 teaspoons salt
45ml vegetable oil, plus more for bowl and deep-frying
80 to 120ml water
How to make Carom Seeds Poori
In a food processor or by hand, mix together all the dry ingredients and then add in the vegetable oil, followed by 80ml water, mixing until a smooth, satiny, firm dough is formed. Add more water if needed. Firmer dough helps to make the poori puff up better and also to absorb less oil when frying.
Turn the dough onto a floured work surface and knead for 5 minutes. Place in an oiled bowl. Cover with plastic wrap and let rest for 30 minutes.
Divide the dough into 8 equal portions and roll into balls. Apply oil on opposite sides of the dough balls and flatten each with a rolling pin into a round disk 3 to 4 inches in diameter.
Line a sheet pan with paper towels. Fill a medium saucepan or heavy-bottom pan a third full with canola oil, about 4 inches, and set it over medium-high heat; heat to 177°C. Test the oil by dropping in a small piece of dough. The oil is ready if the dough sizzles upon contact and begins to brown within a minute. Deep-fry the bread, one at the time, until golden brown, 3 to 4 minutes, turning once to ensure it puffs up. Pressing the dough down gently beneath the surface of the oil with a slotted spoon while the poori is frying helps to make it puff up. Place _poori_s on lined sheet pan to drain and serve immediately.
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

Demandez, partagez, connectez-vous.
Parcourez les discussions, posez des questions et partagez vos expériences sur des centaines de sujets liés à la santé.

Vous ne vous sentez pas bien ?
Évaluez gratuitement vos symptômes en ligne
Inscrivez-vous à la newsletter destinée aux patients
Votre dose hebdomadaire de conseils santé clairs et fiables, rédigés pour vous aider à vous sentir informé, confiant et maître de la situation.
En vous abonnant, vous acceptez notre politique de confidentialité. Vous pouvez vous désabonner à tout moment. Nous ne vendons jamais vos données.