Whole Wheat Poori Recipe – Ajwain & Kasuri Methi Flavored Indian Bread

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Poori Recipe – Ajwain & Kasuri Methi Flavored Indian Bread

Hey everyone! If you’re anything like me, the smell of freshly fried poori instantly transports you back to childhood – maybe a festive morning, or a special family breakfast. I remember my nani (grandmother) making these, and the kitchen always smelled incredible. Today, I’m sharing my take on this classic Indian bread, made a little healthier with whole wheat and spelt, and packed with flavour thanks to ajwain and kasuri methi. It’s a bit more involved than some recipes, but trust me, the result is so worth it!

Why You’ll Love This Recipe

This isn’t your average poori recipe. We’re boosting the nutritional value with a blend of whole wheat and spelt flour, making it a little kinder to your body. But don’t worry, we’re not sacrificing any of that delicious, fluffy texture! The addition of ajwain and kasuri methi adds a wonderful aroma and a subtle, earthy flavour that takes these pooris to another level. Plus, they puff up beautifully – a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make these flavourful whole wheat pooris:

• 1 cup whole wheat flour (atta) – about 120g
• 1 cup spelt flour – about 125g
• 1 cup water – about 240ml
• 1 teaspoon salt – about 6g
• 1 teaspoon ajwain (carom seeds) – about 5g
• 4 tablespoons kasuri methi (dried fenugreek leaves) – about 8g
• 2 cups sunflower or grape seed oil – about 480ml

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Whole Wheat Flour (Atta) & Spelt Flour Blend

I love using a combination of whole wheat (atta) and spelt flour. The spelt adds a slightly nutty flavour and a bit more elasticity, which helps with puffing. You can use all whole wheat if you prefer, but the texture might be a little denser.

Ajwain (Carom Seeds): Benefits & Flavor Profile

Ajwain isn’t just about flavour! It’s also known for its digestive properties – perfect after a hearty Indian meal. It has a slightly peppery, thyme-like flavour that complements the other spices beautifully. Don’t skip it!

Kasuri Methi (Dried Fenugreek Leaves): Aromatic & Digestive Aid

Kasuri methi is a game-changer. It adds a unique, slightly bitter aroma that’s so characteristic of Indian cooking. Rubbing it between your palms releases its fragrance. Like ajwain, it’s also great for digestion.

Oil Choice: Sunflower vs. Grape Seed Oil

I prefer using sunflower or grape seed oil for frying because of their high smoke points and neutral flavour. You can also use vegetable oil, but avoid oils with strong flavours like olive oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the whole wheat flour, spelt flour, salt, ajwain, and kasuri methi. Give it a good mix to ensure everything is evenly distributed.
2. Gradually add water, a little at a time, and start bringing the dough together. You want a soft, non-sticky dough. Don’t be afraid to adjust the flour or water as needed – every kitchen is different!
3. Once the dough comes together, cover it with a damp cloth and let it rest for at least 15 minutes. This allows the gluten to relax, making the pooris softer.
4. While the dough rests, heat the oil in a heavy-bottomed pan over medium-high heat.
5. Divide the dough into 10 equal balls. Flatten each ball into a disk, then dip it briefly in oil (this helps with puffing!), and roll it out into a 5-inch circle.
6. To test if the oil is hot enough, drop a tiny piece of dough into the oil. It should rise to the surface immediately.
7. Gently slide a poori into the hot oil. Using a slotted spoon, gently press down on the poori to help it puff up. Flip it once, and fry until golden brown and crispy.
8. Remove the poori from the oil and drain it on paper towels.
9. Repeat with the remaining dough balls.
10. Serve warm with your favourite curry!

Expert Tips

A few things I’ve learned over the years to make the perfect poori:

Achieving the Perfect Puff

The key to a perfectly puffed poori is the right oil temperature and gentle pressure with the slotted spoon. Don’t overcrowd the pan, and make sure the oil is hot enough before adding the poori.

Dough Consistency is Key

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a little more water.

Oil Temperature Control

Maintaining the right oil temperature is crucial. If the oil is too cold, the pooris will absorb too much oil. If it’s too hot, they’ll burn quickly.

Variations

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

Vegan Poori Adaptation

This recipe is already naturally vegan! Just ensure your oil is vegan-friendly.

Gluten-Free Poori Adaptation (Flour Alternatives)

For a gluten-free version, try using a blend of rice flour, potato starch, and tapioca starch. You might need to experiment with the ratios to get the right consistency.

Spice Level Adjustment (Adding Chili)

If you like a little heat, add a pinch of red chili powder to the dough. My friend, Priya, loves adding a tiny bit of cayenne pepper!

Festival Adaptations (Holi, Diwali)

During festivals like Holi and Diwali, my family loves adding a pinch of saffron to the dough for a beautiful golden colour and subtle flavour.

Serving Suggestions

Poori is best served warm, straight from the pan! It pairs perfectly with:

• Potato curry (aloo sabzi)
• Chickpea curry (chole)
• Spinach curry (saag)
• Raita (yogurt dip)
• Pickles

Storage Instructions

Pooris are best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them in a dry pan or oven to restore some of the texture.

FAQs

Got questions? I’ve got answers!

What is the best flour to use for soft pooris?

A blend of whole wheat and spelt flour works wonderfully, but you can also use all whole wheat. The key is to ensure the dough is soft and well-kneaded.

Can I make the dough ahead of time?

Yes, you can! Just cover the dough tightly and refrigerate it for up to 24 hours. Bring it back to room temperature before rolling and frying.

How do I know if the oil is hot enough?

Drop a tiny piece of dough into the oil. It should rise to the surface immediately and sizzle.

What can I serve with poori besides potato curry?

So many things! Chickpea curry, spinach curry, raita, or even just a simple pickle are all great options.

How do I prevent pooris from becoming oily?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, drain the pooris on paper towels immediately after frying.

Enjoy making these delicious and healthy whole wheat pooris! I hope they bring a little bit of joy to your kitchen, just like they do to mine. Let me know how they turn out in the comments below!