Poori de semillas de carambola

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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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.

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 cucharadita de sal
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.