Chusela / Rice Poori
Ingredients Needed:
Rice flour - 1 cup
Water to knead
Salt to taste
oil for deep frying
How to make the Rice Poori
In a bowl, take the rice flour, salt and add hot water. Mix with a spoon and then knead with hands to a soft dough.
Divide into small balls, dust with flour and roll out as pooris.
Heat a Kadai with oil and gently slide the pooris to cook on both sides.
Serve it hot with pickles or channa as I did.
Notes:
These pooris are supposed to last for 2 days and essentially carried during travels. However when I had made, these were typically very oily, so I am not surely sure if it will stay soft to eat.
If you are going to serve these right away, they taste awesome.
Channa
Ingredients Needed:
Kabuli Channa - 1 cup
Potato - 2 medium
Onion paste - 1/2 cup
Tomato puree - 1/2 cup
Ginger Garlic paste - 1 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Cumin powder - 1/2 tsp
Oil - 2 tsp
How to make the Channa
Wash and soak the channa overnight. Pressure cook to soft.
Peel, chop the potatoes into cubes. Deep the aloo and keep it aside.
Heat a Kadai with oil, add onion paste, saute till done, then add ginger garlic paste.
Add tomato puree and let the mix cook some more time .
Once oil comes out from the mixture add salt, turmeric powder, chili powder, coriander powder, and cook the mixture 1 more minute.
Add fried potato and channa to the pan. Cook it some more time.
Add water and bring to boil. Once the gravy becomes thick, add cumin powder.
Serve it with Rice pooris
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
Recipe
Chusela / Rice Poori, Channa Chhattisgarh
Ingredients
For Chusela / Rice Poori
- 1 cup Rice Flour
- Water to knead
- Salt to taste
- Cooking Oil for deep frying
For Channa
- 1 cup Kabuli Channa
- 2 medium Potato
- 1/2 cup Onions paste
- 1/2 cup Tomato Puree
- 1 tsp Ginger Garlic Paste
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- A Pinch Turmeric Powder
- Salt to taste
- 1/2 tsp Cumin Powder
- 2 tsp Cooking Oil
Instructions
How to make the Rice Poori
- In a bowl, take the rice flour, salt and add hot water. Mix with a spoon and then knead with hands to a soft dough.
- Divide into small balls, dust with flour and roll out as pooris.
- Heat a kadai with cooking oil and gently slide the pooris to cook on both sides.
- Serve it hot with pickles or channa as I did.
How to make the Channa
- Wash and soak the channa overnight. Pressure cook to soft.
- Peel, chop the potatoes into cubes. Deep the aloo and keep it aside.
- Heat a kadai with cooking oil, add onion paste, saute till done, and then add ginger garlic paste.
- Add tomato puree and let the mix cook some more time .
- Once oil comes out from the mixture, add salt, turmeric powder, chili powder, coriander powder, and cook the mixture 1 more minute.
- Add fried potato and channa to the pan. Cook it some more time.
- Add water and bring to boil. Once the gravy becomes thick, add cumin powder.
- Serve it with Rice Pooris.
Notes
Or this Aloo Chole ki Sabji
Nalini's Kitchen says
Nice one Valli,the rice poori looks so tempting..
BTW this type of poori is also famous in Tanjore dist. in villages.Usually we soak the idly rice and grind it along with coconut and covered it in a cloth to absorb excess moisture and use banana leaf to pat it and deep fried.This one is served with channa dal or channa masala kulambhu...
Sapana Behl says
Rice Poori looks delicious and with those spicy Kabuli chana it will do wonders !!
Manjula Bharath says
Your chusela has com ou so well valli with channa masala perfect combo 🙂 this makes me hungry now valli...tempting dish !!
Padmajha PJ says
Nice Poori with rice flour! And yes, there are so many culinary similarities all across the country!
vaishali sabnani says
The rice poori is interesting, and what could be better than pairing it with channa. Is the poori oily? Would definitely love to try this version.
The Pumpkin Farm says
i am hungry again....this looks delicious
Hasna Hamza Layin says
marathon s going a long way... blogging s defenitely abt learning something thru each and every post, isn't it?
Priya Suresh says
Interesting poori and delicious channa, i can happily have this food.Our Indian foods have so many similarites and trust me i learned many through this BM.
Kalyani says
Learning something new everyday - rice poori is new.. I think Jharkhand has a recipe called chilka - similar to this..
yummy combo !
Rajani S says
I know about pathiri, but poricha pathiri is new for me as well. I too had angakar noted down, but somehow changed it later.
Varadas Kitchen says
Rice puri is new to me. It looks great with the channa. The similarities and differences in our cuisines are fascinating, aren't they?
Pavani N says
That was my thought too Valli -- the many similarities on cuisines but at the same time very unique to each state.
Rice pooris sound interesting.
Harini-Jaya R says
Very interesting , Valli. I totally agree that there are so many similarities in the dishes across states.
Usha says
You are right, it is so interesting to find similar dishes in different states so far away. Rolled out chusela are lovely. And deep fried ones look perfect. And you found yet another way to cook channa.. 🙂
Archana Potdar says
Unity in diversity thats what India ia all about Valli. I had seen this poori but with my legendary rolling skills and deep frying I decided against it.
Now I regret it. Will make it soon and the chana of course its rains vegetable for us here.
Jayanthi Padmanabhan says
Rice flour pooris! really interesting Valli.. leave it to you to search out unique recipes from nooks and corners.. I am looking at each item in the kitchen in a new light. Rice flour no longer means just idiyappam for me..
Gayathri Kumar says
I have also made rice flour pooris for this BM but for a different state. YEs there is so much of similarity between cuisines. This combination of pooris and channa looks so inviting...
Nivedhanams Sowmya says
delicious combo!!! wanted to make the rice poori, but made gulgula for this marathon!!
Sandhya Ramakrishnan says
I was also thinking if these would suck up the oil and you mentioned they were a little oily....Such a lovely combo Valli!
Chef Mireille says
pooris look so light and airy
Priya Srinivasan says
Love that chana side. Apart from akki roti n idiyappam, never knew rice flour roti's can also be made.
Sreevalli E says
Rice poori's are interesting & delicious... Yum.