chawal poori

Rice Flour Poori Recipe

Rice Flour Poori recipe – Chawal Atta Puri Recipe – Vade Recipe

Rice flour poori is prepared in Goa, Malwa and Kokan areas. Rice flour poori is gluten free. Here’s yummy and delicious rice flour poori recipe for you all! Those allergic to gluten can easily consume these pooris. Rice pooris are a great hit among my family members. I often include these pooris with crispy outer texture and softer inner texture in breakfast with side accompaniment of a Indian dip and potato curry but you can serve them any time you want or pack them in lunch box for kids

Pooris are Indian bread which are deep fried and served steaming hot with any curry or stir fry sabzi. They taste great with a pickle or chutney as well. Try making these crispy and super scrumptious rice pooris with this easy to follow step-by-step instructions and make every drool!

Directions

Getting ready:

1.  Warm some water for kneading rice flour to make pooris.


2.  Sieve the rice flour in a bowl.

Making:

3.  In a big mixing bowl take rice flour, coriander powder, fennel powder, salt and cumin seeds and mix everything well.


4.  Then add lukewarm water in small parts and knead the dough.


5.  Drizzle 1 tsp of oil, continue kneading till the dough become soft and smooth. Cover the dough and keep aside for 20-25 minutes to rest.


6.  Heat some oil in a wok or pan for deep frying the pooris.


7.  Pinch small to medium size balls from the dough and cover them to prevent from drying.


8.  Now lift a dough ball, grease your hands with some oil and roll into round shape.


9.  Place this dough ball over a polythene sheet and press gently with your hands then use a rolling pin give it a round shape. Keep it little thick.


10.  Gently slide the rolled pooris in oil and deep fry until it gets puffy and golden brown from both sides.


11.  Drain out the fried pooris on kitchen paper towels to remove excess oil. Similarly prepare the rest of the pooris. Tempting and sumptuous rice pooris are ready to serve.

Serving:

12.  Serve delicious rice flour pooris steaming hot with any dal, chana masala, aloo masala or any other sabzi you like along with some chutney and pickle.

 

Rice Flour Poori Recipe - Chawal Atta Poori chawal poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Rice flour – 1 cup (170 grams)
  • Oil – 1 tbsp
  • Cumin powder – ½ tsp
  • Salt – less than ½ tsp or to taste
  • Fennel powder – ½ tsp
  • Coriander powder – ½ tsp
  • Oil – for frying pooris
Instructions
  1. Warm some water for kneading rice flour to make pooris.
  2. Sieve the rice flour in a bowl.
  3. In a big mixing bowl take rice flour, coriander powder, fennel powder, salt and cumin seeds and mix everything well.
  4. Then add lukewarm water in small parts and knead the dough.
  5. Drizzle 1 tsp of oil, continue kneading till the dough become soft and smooth. Cover the dough and keep aside for 20-25 minutes to rest.
  6. Heat some oil in a wok or pan for deep frying the pooris.
  7. Pinch small to medium size balls from the dough and cover them to prevent from drying.
  8. Now lift a dough ball, grease your hands with some oil and roll into round shape.
  9. Place this dough ball over a polythene sheet and press gently with your hands then use a rolling pin give it a round shape. Keep it little thick.
  10. Gently slide the rolled pooris in oil and deep fry until it gets puffy and golden brown from both sides.
  11. Drain out the fried pooris on kitchen paper towels to remove excess oil. Similarly prepare the rest of the pooris. Tempting and sumptuous rice pooris are ready to serve.
  12. Serve delicious rice flour pooris steaming hot with any dal, chana masala, aloo masala or any other sabzi you like along with some chutney and pickle.

 

16 thoughts on “Rice Flour Poori Recipe”

  1. Hello nisha mam, I’m a huge fan of your recipe. Mam, please tell me that whether I can skip fennel powder for making rice pooris?

  2. Nisha mam, I’m a subscriber of your You Tube channel. I made chawal k aate ki poori at home for my family but many of the pooris didn’t puffed up and became papdi. What can I do to make puffed and delicious rice flour pooris like you?

  3. Mam, I like the way you use simple ingredients for making recipes this helps us common peoples to have exotic recipes at home. Can you please tell me that why you are using lukewarm water for kneading the dough to make chawal k aate ki crispy pooris?

  4. Mam, I want to make rice flour poori at home but I don’t have rice flour and I can’t find it in my near-by places. Can I make rice flour at home? If yes then how?

  5. Everyone enjoy having rice flour pooris at my home. I want to make these pooris for my family. Can I fry rice flour pooris in sesame oil? Please reply soon.

  6. Nisha mam, I made crispy rice flour pooris for my dinner yesterday. Pooris became too oily. They absorbed too much of oil. Suggest me something so that it doesn’t happen again.

  7. Can I make these rice flour pooris spicy? If yes than how? Please reply me soon as I’m going to make it today.

  8. My chawal ke aate ki poori gets burnt from outside and raw from inside. What can I do so that it doesn’t happens again?

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