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
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.
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