Kasta or khasta means crispy, so it is a crispy poori with ajwain / omam as a main ingredient. It has very simple ingredients, easy to make and healthy too. It may be served with any curry of your choice, raita and pickle.
Yields 10 to 15 poori’s (depends on the size of the poori)
- 1 cup – Wheat flour
- 1 cup – Maida
- 2 tbsp – Semolina / rava / sooji
- 1/4 tsp – Ajwain / omam / carom seeds
- 1/8 tsp – Turmeric powder
- 1/4 to 1/2 tsp – Red chilli powder (or add to taste)
- 1 tsp – Oil for kneading
- Salt to taste
- Oil for deep frying
- Take a mixing bowl, add wheat flour, maida, rava/ sooji, ajwain, red chilly powder, turmeric powder, a tsp of oil and required salt, mix well.
- Add water little by little and knead into a stiff dough. Divide the dough into equal portions and using rolling pin roll them like small disk as shown in the picture.
- Heat oil in a kadai drop poori’s one after another. Press gently with your spatula in the middle; continue pressing until the poori puffs up on all sides. Turn the other side, once it turns golden brown, take and drain to remove excess oil. Crispy ajwain poori is ready.
- Dough consistency should be little harder than chapatti otherwise poori will absorb lot of oil.
- Don’t make it very thin like we do for chappathi, it should a bit thicker.
- After dough is prepared, don’t wait immediately make poori’s. Otherwise, you may get flat poori instead of fluffy one.
- Increase or decrease amount of red chilli powder as per your spice level.