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Crispy Ajwain Puris made with Sunlife Refined Sunflower Oil | Easy Indian Breakfast Recipe for winter morning brunch

27 Dec 2025

Crispy Ajwain Puris are a classic Indian winter brunch delight. Made with whole wheat flour and ajwain, and fried in Sunlife Refined Sunflower Oil, these puris are light, crisp, and easy to digest—perfect for a warm and satisfying morning meal.

Crispy Ajwain Puris made with Sunlife Refined Sunflower Oil | Easy Indian Breakfast Recipe for winter morning brunch
Winter Brunch Favorite Recipe: Crispy Ajwain Puris made with Sunlife Refined Sunflower Oil   What Are Crispy Ajwain Puris There is nothing like the taste of ‘Crispy Ajwain Puris’  in the cold mornings of winter, and when made deliciously Crispy with the Sunlife Refined Sunflower Oil, one can literally feel the different taste altogether. A classic Indian recipe, Ajwain puris are made by adding ajwain or carom seeds to whole wheat, which adds to the gut-friendly nature of this dish. The crispy puris are very light, and with the high smoke point of Sunlife Refined Sunflower Oil, one can easily have them for a long time, thus giving it an extra touch of being healthy. Prep Time: 15 minutes Cook time: 20 minutes  Total Time: 35 minutes   Servings: 20-25 puris Cuisine: Indian Course: Breakfast, Brunch, Snack Diet: Vegan, Vegetarian  

Ingredients

  For the Dough:
  •          - 2 cups Whole wheat flour (Atta)
  •          - 1 teaspoon ajwain seeds(carom seeds)
  •          - 1/2 teaspoon of Salt
  •          - 2 tbsp Sunlife Refined Sunflower Oil (for dough)
  •          - 3/4 cup water, as required
  For Frying: Purti Sunlife Refined Sunflower Oil (enough for deep frying, about 2-3 cups)  

Step-by-Step Instructions

Preparation of Dough: In a large mixing bowl, add whole wheat flour, ajwain seeds, salt, and 2 tablespoons of Sunlife Refined Sunflower Oil. Mix well using your fingers, and when done, you will see that the oil is evenly coated on the whole wheat flour, and it will look like crumbs. Add water and knead well to make it smooth dough. Set it aside for 10-15 minutes covered with a moist cloth. This step will relax the dough so that it puffs well. Divide and Roll: Take out small balls of dough approximately lemon-sized (20-25). Roll these into a smooth ball, and then with a rolling pin, flatten out into a circle measuring 4-5 inches in diameter. They must be kept thin (1-2 mm thick), but not so thin that they tear easily. Heat the Oil: Heat Purti Sunlife Refined Sunflower Oil in a deep kadai or wok with medium-high flames with the heat reaching 180-190°C (it is checked by taking a small piece of dough, which will crackle upon hitting the hot oil and start rising) because Sunlife Refined Sunflower Oil is pure. Fry Puris: Place one puri very gently into the oil. Press it softly with a slotted spoon to allow it to puff up. Fry for 30 to 45 seconds on each side. Remove with a slotted spoon and drain on paper towels. Fry all puris this way. If oil is too low, puris become oily. If oil is too hot, puris get charred. Serve hot: Layer the crispy ajwain puris inside a casserole dish and keep them warm. It is best enjoyed immediately for maximum crispiness.  

Tips for the Perfect Crispy Puris

  Other Tips: Oil temperature is very important. Use Purti  sunlife refined sunflower oil for frying because it can withstand high temperatures. Heat the oil until it Dough Texture: Adding a teaspoon of oil if the dough breaks during the process of rolling, or adding dry flour if the dough becomes sticky. Make-Ahead: Prep dough ahead and refrigerate for storage. Fry and serve for brunch. Storage: Keep cooled puris in airtight boxes for a maximum of 2 days; replay by heating on a hot tawa. Uncooked ones can be frozen for up to a month. Health Twist: Try substituting half of the wheat flour with multigrain flour to increase health benefits while retaining crunch.
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