Samo Rice Poori for Vrat – Sama ke Chawal ki Poori Recipe

    samo rice poori

    Samo Rice Poori for Vrat – Sama ke chawal ki Poori recipe

    Samo rice is a food that is usually consumed during fasts. A variety of delicacies can be prepared with this rice like Samo rice kheer, pulao chakli or poori. These are some of the meals that are mostly consumed during fasts (vrat). Today we are making samo rice poori for fast which has a scrumptious taste.

    Making this dish is quite easy though you need to keep few things in mind. Make sure you ground the rice very finely and use a non stick pan or wok to stir roast the rice paste. Also, a little attention should be paid while rolling out the pooris and frying. These tempting samo rice pooris can be served steaming hot with raita, aloo sabzi or chutney. So, here’s an easy recipe for making samo rice poori at your home!

    Directions
    Getting ready:

    Wash the samo rice thoroughly and soak them in water for 2 hours. Strain the rice to drain out the excess water and grind the rice finely. Water if not required for grinding the rice but if needed, add 1 to 2 tsp water and grind them well until fine in texture.

    samo rice pooriMaking:

    Heat a pan or wok and add the rice paste into it. Stir constantly for 1 to 2 minutes on medium flame and roast well until the mixture gets cooked and gets thick in consistency. There should not be any kind of moisture in the rice dough.

    samo rice chakli

    When cooked well, take out the flour in a bowl and allow it to cool down slightly. Now add rest of the ingredients in the batter to make the dough- 1 tsp oil, sendha salt and freshly ground black pepper. Knead the dough until smooth and firm. Dough for making pooris is now ready.

    samo rice poori

    Make small lumps from the dough and cover so that they don’t dry up. Heat enough oil in a wok for frying the pooris. Meanwhile, grease your hands with some oil and roll out a lump giving it a circular shape.

    samo rice poori

    Use a polythene sheet to roll out the dough balls. Spread some oil the polythene. Place the dough ball on it and grease it with some oil as well. Fold the polythene sheet over the dough ball. Now roll out thick poori by pressing it gently with your finger. Likewise, roll the rest of the poori until the dough is utilized completely.samo rice poori
    Now very gently separate the poori from the polythene and place it into the hot oil for frying. Fry the pooris on high flame. Gently press the poori with a ladle so that it puffs up. Fry until poori turns golden brown in color.

    samo rice poori

    Take out the fried ones on kitchen paper towel placed over a plate. Similarly, make pooris from rest of the lumps as well. Samo rice poori for fast is ready.samo rice pooriServing:

    Serve piping hot samo rice poori with aloo sabzi, coconut chutney prepared especially for fasts and raita or curd and relish eating.

    samo rice poori recipeSuggestions:

    • Make sure you finely ground the rice.
    • Try using a non stick wok or pan for roasting the rice past to prevent it from sticking to the bottom.
    • Keep the pooris thick while rolling it out.
    • For 10 to 12 pooris
    • Time – 35 minutes
    Samo Rice Poori for Vrat Samo Rice Poori for Vrat - Sama ke Chawal ki Poori Recipe
    Author: 
    Recipe type: main course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Samo rice - ¾ cup (125 grams)
    • Sendha Salt - ⅓ tsp
    • Black pepper - ¼ tsp (freshly grounded)
    • Oil - 1 tsp
    • Oil - for frying
    Instructions
    1. Wash the samo rice thoroughly and soak them in water for 2 hours. Strain the rice to drain out the excess water and grind the rice finely. Water if not required for grinding the rice but if needed, add 1 to 2 tsp water and grind them well until fine in texture.
    2. Heat a pan or wok and add the rice paste into it. Stir constantly for 1 to 2 minutes on medium flame and roast well until the mixture gets cooked and gets thick in consistency. There should not be any kind of moisture in the rice dough.
    3. When cooked well, take out the flour in a bowl and allow it to cool down slightly. Now add rest of the ingredients in the batter to make the dough- 1 tsp oil, sendha salt and freshly ground black pepper. Knead the dough until smooth and firm. Dough for making pooris is now ready.
    4. Make small lumps from the dough and cover so that they don't dry up. Heat enough oil in a wok for frying the pooris. Meanwhile, grease your hands with some oil and roll out a lump giving it a circular shape.
    5. Use a polythene sheet to roll out the dough balls. Spread some oil the polythene. Place the dough ball on it and grease it with some oil as well. Fold the polythene sheet over the dough ball. Now roll out thick poori by pressing it gently with your finger. Likewise, roll the rest of the poori until the dough is utilized completely.
    6. Now very gently separate the poori from the polythene and place it into the hot oil for frying.
    7. Fry the pooris on high flame. Gently press the poori with a ladle so that it puffs up. Fry until poori turns golden brown in color.
    8. Take out the fried ones on kitchen paper towel placed over a plate. Similarly, make pooris from rest of the lumps as well. Samo rice poori for fast is ready.
    9. Serve piping hot samo rice poori with aloo sabzi, coconut chutney prepared especially for fasts and raita or curd and relish eating.

     

     

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