What is the function of ajwain (carom seeds) in the dough for Puris or Parathas?

Question

What is the function of ajwain (carom seeds) in the dough for Puris? Understand its role in adding flavor and aiding digestion.

Answer 1

Ajwain (carom seeds) in Puri or Paratha dough primarily aids digestion, adds a distinctive flavor, and can help reduce any potential bloating caused by the fried bread.

Detailed Explanation:

Ajwain, also known as carom seeds, is a common spice in Indian cuisine, particularly valued for its medicinal properties and unique taste. When added to the dough for Puris or Parathas, it serves several key functions:

1. Digestive Aid: Ajwain contains thymol, a compound known for its digestive properties. It helps stimulate the release of gastric juices, which aids in the digestion of heavy foods like fried Puris or Parathas. This can help prevent indigestion and discomfort.

2. Flavor Enhancement: Ajwain has a strong, pungent, and slightly bitter flavor that adds a distinctive taste to the dough. It complements the other ingredients and enhances the overall flavor profile of the Puris or Parathas.

3. Reduces Bloating: Ajwain is known for its anti-flatulent properties. By adding it to the dough, you can help reduce the likelihood of bloating or gas that might be associated with consuming fried foods.

4. Subtle Aroma: When the Puris or Parathas are cooked, the ajwain releases a pleasant aroma that makes them even more appealing.

Pro Tip:

To maximize the flavor and benefits of ajwain, lightly crush the seeds before adding them to the dough. This releases their essential oils and enhances their aroma and digestive properties. Be careful not to add too much, as its strong flavor can easily overpower the other ingredients.