Some foods are evergreen because you have had them since your childhood, or there are so many memories associated with them. Such foods always bring a smile on your face.
For me that has to be Ajwain Poori serves with sukhe aloo( dry potato side dish) along with mango pickle. This is pure indulgence for me. What is your such food?
There are so many memories associated with Ajwain Poori. Especially our train journeys. Mom would always make Ajwain Poori with her typical sukhe aloo whenever we had to take train journey.
It's been ages since I travelled in a train but whenever I make thes Pooris, I always reminisce about my train journeys
So when Renu Agarwal (Cook with Renu) who also happens to be my partner this month, suggested "Railway Recipes" as theme for our monthly blogging event for the group Shhh Cooking Secretly Challenge", I immediately knew that I had to post my Ajwain Pooris, based on the secret ingredients that she gave me.
This is a fun group, where every month a theme is given by one member...then all the members are divided into groups of two. Now these two partners give each other two secret ingredients based on the theme. Then each member prepares a dish using these two secret ingredients and posts the pic on the group without naming the dish. Others are asked to guess the ingredients. It's so much fun. You are challenged to create something new. You interact with so many members and make some wonderful friends.
Renu Agarwal Dongre gave me Ajwain and Milk as Secret Ingredients while I have her Fennel seeds and Red chili powder. Using them she made these scrumptious Mirchi ke Tipore.
Do try my version of Ajwain Pooris and let me know how you liked them.
Other Poori recipes that might interest you.
2. Bhature
Ingredients
Whole Wheat Flour 2 cups
Salt 1/2 tsp
Ajwain (Carrom Seeds) 1/2 tsp
Milk 1/2 Cup
Water 1/4 Cup or as needed
Oil for frying
Method
Take whole wheat flour in a bowl.
Mix in salt.
Rub ajwain seeds between your palms and add to the flour.
Mix well
Now add milk and try to bring the dough together.
Add water a tablespoon at a time and make a tight dough.
Knead well till you get a smooth dough.
Cover and let it rest for atleast 30 minutes.
Kead it for a minute.
Pinch small portions of the dough and roll them between your palms to get smooth balls.
Cover and keep them aside.
Heat oil in a kadai.
Brush little oil on a ball of dough and also on the rolling pin.
Roll it into small disc, not very thin.
If they stick while rolling, apply some oil.
Do not use dry flour for rolling.
Fry the poori on high to medium heat until golden on both sides.
Keep it in a kitchen towel to absorb excess oil.
Repeat the process with rest of the dough.
Comments