A simple recipe using just a few ingredients, these salted fritters are made using ajwain seeds, which have a caraway-like flavour.






Skill level

Average: 3.1 (15 votes)


  • 500 g (3⅓ cups) plain flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp ground ajwain (see Note)
  • 120 ml vegetable oil
  • 200 ml water
  • 1 litre vegetable oil, to deep-fry

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1 hour

Place flour, salt, pepper and ajwain in a bowl, mix to combine and make a well in the centre. Place oil in a jug with water and stir to combine. Gradually pour water mixture into the flour well, and mix to combine. Using your hands, mix until a soft dough forms, adding a little extra water, if necessary. Cover dough with a damp cloth and set aside for 1 hour to rest.

Divide dough into 24 equal-sized pieces. Using your hands, roll into balls. On a lightly floured work surface, roll out each ball to a 9.5 cm round. Using a small, sharp knife, make a 3 cm cut in the centre of each round.

Heat vegetable oil in a large, deep saucepan to 175°C on a cooking thermometer. Working in batches, cook rounds, turning halfway, for 4 minutes or until puffed and golden. Remove with a slotted spoon and drain on paper towel. Serve immediately.


• Ajwain seeds are available from Indian food shops and spice shops. They have a caraway-like flavour. Substitute caraway seeds.



Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vanessa Austin.


As seen in Feast magazine, September 2014, Issue 35.