Chousela or Rice Poori from Chhattisgarh

Post No.85

In the journey of Signature Dishes of Indian States, today we are travelling to Chhattisgarh. Chhattisgarh is known as ‘Rice bowl of India’ and the cuisine of this state justifies the title completely. Right from starters to the desserts the dishes of Chhattisgarh mostly comprises rice and rice flour. Today I will be sharing a recipe which is one of the most popular dish of Chhattisgarh – Chousela or Rice Poori. This poori is made with rice dough and is generally eaten with chhole masala or with  tomato chutney for breakfast, lunch, or dinner. Try this chousela or the Rice poori and impress your family and friends

Ingredients

1 cup of rice flour

1 tsp cumin seeds

1 cup of water

Salt to taste

Oil for deep frying

Method

Boil the water with salt

Take rice flour in a mixing bowl and add cumin seeds to it and mix well

Add hot water and mix well without any lumps with a spoon

Cover and keep the dough 5 minutes to cool down

Knead well until you get a smooth dough

Pinch small size balls from the dough. Grease your hand with oil and roll into round shape.

Take a piece of parchment paper or cling film and apply oil on it

Place a ball on it and fold the cling  film or parchment paper. Gently press it with your hand or a rolling pin

Keep it little thick.

Heat a kadai with oil and gently slide the pooris to cook on both sides till golden brown

Serve hot with channa masala or any other sabzi. They tastes awesome!

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