Crispy Ajwain Rings Recipe – Traditional Indian Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Ajwain Rings Recipe – Traditional Indian Snack

Hey everyone! If you’re anything like me, you love a good crunchy, savory snack with your evening chai. And let me tell you, these Crispy Ajwain Rings are exactly that – utterly addictive! I first made these during Diwali, and they were gone within minutes. They’re a little bit of effort, but trust me, the satisfying crunch and warm, comforting flavors are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any fried snack. Ajwain rings, also known as ajwain chakli in some regions, are a classic Indian treat, especially popular during festivals. They’re wonderfully crispy, subtly spiced, and have a unique aroma thanks to the ajwain (carom seeds). Plus, they’re perfect for munching on while catching up with family or enjoying a quiet evening in. You’ll love how surprisingly easy they are to make once you get the hang of the dough!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful rings:

• 1 cup rice flour (approx. 170g)
• 1 cup water (240ml)
• Kashmiri red chilli powder – about 1-2 teaspoons (5-10g) – adjust to your spice preference!
• Turmeric powder – ½ teaspoon (2g)
• Ajwain / carom seeds – 1 teaspoon (5g)
• 2 tablespoons sesame seeds (approx. 15g)
• A pinch of hing / asafoetida (about ¼ teaspoon)
• 1 teaspoon ghee / clarified butter (approx. 5g)
• Salt – to taste (approx. ½ – 1 tsp or 3-6g)
• Oil – for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Kashmiri Red Chilli Powder: This isn’t just about heat; it’s about color! Kashmiri chilli powder gives these rings a beautiful vibrant red hue. It’s also milder than other chilli powders, so you get color without excessive spice. Feel free to adjust the amount depending on how much heat you like.
• Ajwain / Carom Seeds: These little seeds are the star of the show! They have a unique, slightly bitter, and pungent flavor that aids digestion. Don’t skip these – they’re what make ajwain rings, well, ajwain rings!
• Hing / Asafoetida: A tiny pinch of hing goes a long way. It adds a savory, umami depth to the snack. It can smell a bit strong on its own, but it mellows out beautifully when cooked.
• Ghee / Clarified Butter: Ghee adds a lovely richness and flavor to the dough. Traditionally, ghee is used, but you can substitute it with oil for a vegan version (more on that later!). My grandmother always said a good ghee makes all the difference.
• Rice Flour: Using good quality rice flour is key for that perfect crispness. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Boil the Water: In a saucepan, bring the water to a boil. Add the Kashmiri red chilli powder, turmeric powder, ajwain, sesame seeds, hing, ghee, and salt. Give it a good stir.
2. Add the Rice Flour: Slowly add the rice flour to the boiling water, whisking constantly to avoid lumps. Keep stirring until the mixture forms a thick, smooth paste.
3. Knead the Dough: Once the mixture has cooled slightly (enough to handle), knead it into a soft, pliable dough. This might take a few minutes. It should be smooth and not sticky.
4. Shape the Rings: Divide the dough into a thick rope. Cut off small pieces and roll them between your palms to form rings. You can use a chakli mould if you have one – it makes things much faster!
5. Fry to Perfection: Heat oil in a deep frying pan or kadhai over medium heat. Carefully drop the rings into the hot oil, a few at a time. Fry until they are golden brown and crispy, flipping occasionally.
6. Drain and Store: Remove the fried rings with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Once cooled completely, store them in an airtight container.

Expert Tips

• Oil Temperature is Key: Make sure the oil isn’t too hot, or the rings will burn on the outside and remain uncooked inside. Medium heat is your friend!
• Don’t Overcrowd the Pan: Frying too many rings at once will lower the oil temperature and result in soggy snacks.
• Kneading is Important: A well-kneaded dough will result in smoother, more evenly cooked rings.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply replace the ghee with an equal amount of oil. Sunflower or vegetable oil work well.
• Gluten-Free: This recipe is naturally gluten-free as it uses rice flour!
• Spice Level Adjustments: If you like it spicier, add more Kashmiri red chilli powder or a pinch of cayenne pepper.
• Festive Adaptations: During Diwali, my family loves to add a little bit of grated coconut to the dough for extra flavor and texture. For Holi, we sometimes add a pinch of saffron for a beautiful golden color.

Serving Suggestions

These ajwain rings are fantastic on their own with a cup of chai. They also pair beautifully with a bowl of yogurt or a side of chutney. They’re perfect for parties, picnics, or just a cozy night in.

Storage Instructions

Store the cooled rings in an airtight container at room temperature for up to a week. They might lose a little bit of their crispness over time, but they’ll still be delicious!

FAQs

1. What is the purpose of adding ghee to the dough?

Ghee adds richness, flavor, and helps create a slightly flaky texture. It also contributes to the golden color when frying.

2. Can I make these ajwain rings ahead of time?

You can make the dough ahead of time and store it in the refrigerator for a day or two. Just bring it to room temperature before shaping and frying.

3. What is ajwain and can I substitute it with something else?

Ajwain (carom seeds) has a unique flavor that’s hard to replicate. If you absolutely can’t find it, you could try a pinch of dried oregano, but it won’t be quite the same.

4. How do I achieve the perfect crispness when frying?

Maintaining the right oil temperature and not overcrowding the pan are key. Also, make sure the dough is well-kneaded.

5. My dough is too sticky, what should I do?

If the dough is too sticky, add a little bit of rice flour, one tablespoon at a time, until it reaches the desired consistency.

Enjoy making these Crispy Ajwain Rings! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!