Ajwain puri

Enjoy these flatbread as part on an Indian feast. Puri is fried dough that puffs up once submerged in hot oil. Here they're flavoured with carom seeds

Ingredients

• 300 g chapatti flour
• 0.5 tsp ajwain, or cumin seeds
• sunflower oil, for deep-frying

Steps

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.
2. Divide the dough into 20 pieces, roll each one into a ball, then flatten into roughly 10cm circles.
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).