The State of Chhattisgarh is known as rice bowl of India and follows a rich tradition of food culture .The Food preparation falls in different categories . Most of the traditional and tribe foods are made by rice and rice flour , curd(number of veg kadis) and variety of leaves like lal bhaji,chech bhaji ,kohda , bohar bhaji. Badi and Bijori are optional food categories also Gulgula ,pidiya ,dhoodh fara,balooshahi ,khurmi falls in sweet categories.

Jai Sai Baba

Search More Recipes

Saturday, October 9, 2010

Chusela ( Rice Poori) चौसेला


Rice flour,
water ,
salt , 
Leftover Steamed rice (opyional)
Cooking oil

 Boil 1/2 cup of water and switch off the gas.

 Add rice flour, salt and a small portion of boiled rice in it (if available).

Knead all the ingredients and make a tight dough .

Now heat the oil in a pan to fry the pooris. 

Start making small balls and roll it into small pooris. When you roll the pooris sprinkle some flour on the rolling pad or put 2-3 drops of oil.

Deep fry both the side into hot oil until it turns golden browns.

Serve it hot with pickles or chutney .

Note : This pooris can last for 2 days , which you can carry during your travels

चावल के आटे को नमक डाल कर गरम पानी के साथ अच्छे से गूँथ लें (अगर थोड़ा पका हुआ चावल है तोह उसे भी मिला सकते हैं )  कड़ाई  में तेल गरम करें और छोटी छोटी पूरियां तल लें।  पूरी बेलते समय थोड़ा आटा या तेल पाटे  पर लगाये इससे पूरी बेलते वक़्त चिपकेगी नहीं।

नोट :  चौसला स्वाद में बहुत अच्छे और ताकत देने वाले होते हैं और २-३ दिनों तक आराम से  रखे जा सकते हैं। 

No comments :

Post a Comment