Yummy Rice Flour Poori! Another treasure from the Goan-Konkan belt are these yummy Rice Flour Poori also known as Tandalache Vade here. Pooris are Indian bread deep fried and served hot. These tastes great when served with Kala Vatanache Usal, Sukha Chicken, Sukha Mutton, Lentils and veggies. This is one of my favorite dish I love to eat them with crab curry, fish curry and goan dried clams! My mouth is watering …..
The dough can be easily made in advance and kept to in the fridge. Thaw before making them. I had made these 5 days back and the dough is still good in the fridge. I am gonna make them tomorrow again. Today I made mushroom chili fry came out neat. Haven’t clicked their pics so won’t be able to post them. I have thought of completing some requests for recipes I have been getting. But have been tied up with other activities.
I am happy as I got my new fridge delivered today. That gives me a sigh of relief as I can store more things and cook more things than before. This recipe is easy to make and made with basic ingredients easily found in your kitchen.
Rice Flour Poori recipe and printable version below:
- 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
- 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.
- 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.
- 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.
- 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.
- Serve hot pooris with anything you desire.
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.