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Preparation Time : 2
Cook Time : 45
Total Time : 47
Rice flour(made from new rice) 3 cups
Ghee 1 tbsp
Salt 3/4 tsp
Water 4 cups
Stuffing -Poppy seeds (Khaskhas)soaked for 2 hours 1/4 cups
ginger 1/2 nos
Green chilly 2 nos
Roasted cumin powder 1/2 tsp
Red chilly powder 1/4 tsp
Garam masala powder 1/4 tsp
Coriander leaves 1 tsp
Salt 1/4 tsp
First we'll make stuffing. Make fine paste of soaked poppy seeds. Crust ginger and green chilly in chutney jar. Keep aside.
Heat 1 tbsp oil in a heavy bottom kadai on high flame then reduce heat on low flame. Crack cumin seeds for 30 seconds. Add crusted ginger - chilly paste in oil and fry for 1 minute.
Now add poppy seeds paste and fry for 10 minutes. Add chilly powder, garam masala, cumin powder and salt to taste. Fry till aroma comes out and becomes little dry.
Take out masala from kadai and keep aside.
Boil water in a heavy bottom kadai / deep pan on high flame. Add salt and 1/2 tbsp ghee in water. Reduce heat on low flame.
Now drop rice flour in water, stir continuously for 5 minutes. Add little more hot water in flour while cooking time.
cover the pan /kadai with lid for 10 min. After 10 min. take out flour dough in a big vessel and cool down for 5 minutes.
Add rest of ghee and knead dough for at least 15 minutes till it becomes soft.
Now equally divide dough in big sized lemon. Make a small hole / pocket then fill it with little stuffing and close the hole with the help of palm. Repeat this process for rest pieces.
Spread all pieces like poori with the help of hand. Do this process very gently otherwise it will break.
Heat mustard oil in a heavy bottom kadai on high to medium flame. Fry all poori on medium heat till golden brown colour. Other vegetable oil as per your preference could be also used for frying but I am sharing the authentic recipe ; mustard oil add flavor in it.
Serve hot crispy, moist and delicious poori with aloo - matar with gravy, pickle and coriander leaves chutney in dinner. you can enjoy it like this way with tomato sauce as snacks item
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