This is another delicacy from Goan Cuisine, which is easier to make with available ingredients basic ingredients found in our kitchen and taste great with some spicy side dishes. When I tried this recipe for Blogging marathon for Goan cuisine theme from here, my kids totally loved it and become a regular recipe in their wish list..Try this delicious Goa treasure and sure you all will enjoy it..
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4 ~ 5
1 cup rice flour
½ cup whole wheat flour
1 tbsp clarified butter/ ghee
½ tsp turmeric powder
¾ cup hot water or as needed
salt as to taste
Oil for frying
1 ½ tsp bengal gram/chana dal
1 ½ tsp dhaniya / coriander seeds
1 ½ tsp split black gram / urad dal
½ tsp cumin seeds or fennel seeds (optional, I used cumin)
½ tsp asofoetida / hing
A pinch of fenugreek seed
Heat the pan to high heat, Once it get hot, reduce the heat. Roast chana dal, urad dal, dhaniya seed, hing for 2 minutes or slightly chances it color.
Finally add fenugreek seeds and saute for few seconds. Turn of the heat and transfer it to other plate and allow it to cool. Grind it into a fine powder.
Combine flour,salt,turmeric and the roasted powder in a mixing bowl.
Add hot water and mix until every thing combine together.
Knead the dough until soft, smooth. At this stage, add ghee to it and knead it again to a smooth ball.
Cover the dough with a cling film Or damp cloth and set aside for 30-40 mins.
Divide the dough in to 14 ~ 15 equal portions. Using rolling pin, flatten the balls into oval/round shape about 2.5 to 3 inches in diameter and make sure it is not too thin else it won’t puff / rise well. You got to keep slightly thicker than chapatis. Do the same with rest of the dough balls.
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 to help the pooris to fluff.
Ensure the heat is medium throughout. Fry 2 Or 3 at time. Once its golden brown place them on paper napkins to absorb excess oil.
Serve hot pooris with Alsande/ Melgor / Blackeye Beans Curry.