Goan Rice Flour Poori – Rice Flour Puffed Breads
Recipe type: side,snacks, vegetarian
RecipeCuisine: Goan Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 20-25 pooris
 
Rice flour pooris hails from Konkan belt which is served with kale vatanyache usal.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 tbsp clarified butter (ghee)
  • 2 cups rice flour
  • 1 cup whole wheat flour
  • 1 tbsp bengal gram (chana dal)
  • 1 tbsp dhaniya (coriander seed)
  • pinch of fenugreek seed
  • 1 tbsp split black gram (urad dal)
  • 1 t/s asofoetida (hing)
  • salt as per taste
  • 1 t/s turmeric powder
  • 1.5 cup hot water
  • 2 cups oil for frying
How to make the recipe?
  1. Take a pan and place on high heat. Once pan is hot reduce the flame. Saute chana dal, urad dal, dhaniya seed, hing. Roast for for 2 mins lastly add fenugreek seed. Grind them into a processor until fine powder is formed.
  2. Combine all dry ingredients (flour,salt,turmeric) and the roasted powder. Now add hot water and start kneading. Knead the dough until soft, smooth. When you reach the final stage of kneading add ghee to it. This will help in binding the dough.
  3. Cover the dough with a cling film Or damp cloth and set aside for 30-40 mins. Make small balls about an inch. Grease your palms with oil and flatten the balls into oval/round shape about 2.5 to 3 inches in diameter. Don't make the balls too thin else it won't puff / rise well. You got to keep slightly thicker than chapatis.
  4. Take oil in a kadai / wok. Place on high heat once oil is hot reduce the flame. Now place the flatten pooris one by one. Press the spatula Or spoon over all the edges of pooris while frying them. This will help the pooris to fluff. Ensure the heat is medium throughout. Don't cluster with too many pooris fry 2 Or 3 at one time. Once its golden brown place them on paper napkins to absorb excess oil.
  5. Serve hot pooris with anything you desire.
Notes
1. You could add spiced powder of your choice like cumin powder, fennel seed powder etc.
2. It's important not to cluster too many pooris at a time while frying. Fry 2 Or 3 pooris a at a time so it has enough space to puff up.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/rice-flour-poori/