How to make healthy Karpuravalli Pooris – Step-by-step recipe with photos
Who thought you could make tasty Pooris out of the healthy herb called Karpuravalli? At least we didn’t, until recently when we stumbled on a Youtube video for using this fragrant herb for making various Indian dishes. Karpuravalli is the famous Oregano – that is used as a seasoning in Pizzas. But in large parts of India people grow it without knowing how to incorporate into cooking. So here’s a simple but healthy and tasty recipe made our Karpuravalli or Omavalli. The step-by-step recipe with photos is included below. This became our breakfast/lunch menu, and it was a burst of flavors from the Oregano leaves in the Poori format, that everyone will love!
What is Karpuravalli and what are its benefits?
Karpuravalli or Omavalli is a Tamil name for a perennial herb called Oregano. As you might be aware, Oregano is a famous seasoning in Italian cuisine and usually seen topping Pizzas. It is also called as Patta Ajwain in Hindi (not the Ajwain used for seasoning), Doddapatre in Kannada, Panikoorka in Malayalam and Vamu Aaku in Telugu. It is used in herbal medicines mostly to treat cough and cold-related illnesses. It has a strong fragrance and spicy to the taste as well when eaten raw.
We have grown Karpuravalli for many years now but not really used it for cooking. As kids (and even now) we would pluck and just chew on the leaves. The closest is when we had to make a concoction of herbs to soothe a sore-throat or a nasty cold.
How easily available is Karpuravalli in India?
Depending on where you are Karpuravalli might or might not be easily accessible through vegetable vendors or supermarkets. In Bangalore, I’ve not seen them sold by vegetable vendors. However, this is easily available in a plant nursery and easy to care as well. So if you don’t get this in your neighborhood, head over to the nearest nursery and buy this plant. It doesn’t require much care and will continue to grow for years.
How does the Karpuravalli Poori taste?
One of our concerns was the the overbearing taste and spiciness of the Karpuravalli leaves will take over the Poori. But we were pleasantly surprised that the flavors blended really well and the Oregano flavor was not overpowering. We used about 15 leaves to make small sized Pooris. You may want to increase the number of Omavalli leaves if you want a more stronger flavor.
Is the process different for making this Puri?
For this Oregano Poori recipe, we used freshly picked Omavalli leaves from our kitchen garden (check out this other recipe on Amaranth stir-fry from home-grown Amaranth plant), made a grinding out of it and then added to the wheat flour to make a pliable dough. The rest of the process was how you would normally make a Poori.
What are side-dish options for Oregano Poori?
Any standard side-dish that goes with regular Pooris will pair well here. We combined this with a Chana Masala that complimented the flavor or the Poori. You can serve this with South Indian chutneys such as the Coconut Chutney or even the Mint chutney.
Check out other Indian dough-based dishes here – Indian Roti Recipes. Now over to you. Try this healthy herb-based Poori recipe and let us know how it turned out for you.
Explore more information about Karpooravalli here:
Recipe for Karpuravalli Poori with step-by-step photos, below
Karpooravalli Poori | Ajwain Poori | Oregano Poori
- 15 leaves Oregano (Karpuravalli) leaves
- 2 cups wheat flour
- 4 tablespoons oil for making dough, pooris
- 1 pinch salt as per taste
How to make:
- Wash two to three times to remove the sand present in the oregano.
- Add the oregano in the mixer and grind it without adding water. Transfer to the bowl.
- Add wheat flour and salt. Mix it. Add little water to make dough.
- Apply oil in the dough and keep it for ten minutes.
- Make a small ball from the dough and roll it smoothly by adding oil.
- Heat the oil in the kadai and add the poori in it. Keep it in the medium flame. Allow the poori to cook both sides.
- Serve with channa side dish or any vegetable kurma.