Chusela / Rice Poori
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.
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.
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
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