Alu tamatar masala
Try this vegan dish of potatoes cooked in tomato masala. It's simple to make, but with tomatoes cooked in spices and curry leaves, it's packed with flavour
Ajwain puri
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Serves 4
Skip to ingredients
- 300g chapatti flour
- ½ tsp ajwainor cumin seeds
- sunflower oilfor deep-frying
Nutrition: Per serving
- kcal316
- fat6g
- saturates1g
- carbs56g
- sugars0.4g
- fibre3g
- protein8g
- salt0.6g
Method
step 1
Put the flour, ½ tsp salt and the ajwain in a bowl and mix well. Slowly add 160ml water, mixing until you have a soft dough. (You might need all the water, or even a little more.) Knead the dough for a couple of minutes, then cover and rest for 15 mins.
step 2
Divide the dough into 20 pieces, roll each one into a ball, then flatten into roughly 10cm circles.
step 3
Heat a 5cm depth of oil in a deep-fryer or wide, deep pan to 180C, or until a pinch of the puri mixture sizzles immediately when dropped in. Fry the puris one at a time for 1 min on each side until golden brown. Serve piping hot with our alu tamatar masala (see below).
