Crispy, golden, and full of flavor. These Crispy Mooli Pooris are light, crunchy, and perfect to enjoy with chutney or a comforting curry. A delicious twist for your next meal. Try them at home!
#FoodFusion #HappyCookingToYou #MooliPoori #DesiRecipe
Ingredients:
-Mooli (White radish) with leaves 1 medium (Washed thoroughly)
-Adrak (Ginger) 2-inch piece
-Lehsan (Garlic) crushed 2 tsp
-Hari mirch (Green chillies) finely chopped 4
-Iodized Himalayan pink salt 1 tsp or to taste
-Ajwain (Carom seeds) ¼ tsp
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
-Hara dhania (Fresh coriander) chopped handful
-Sooji (Semolina) ½ Cup
-Chakki ka atta (Whole wheat flour) 1 & ½ Cup
-Water ¼ Cup or as required
-Cooking oil (For greasing) ½ tsp
-Dry flour as required
-Cooking oil (For frying) as required
Direction:
-On a cutting board, place radish with leaves, take out leaves & chop well, peel radish & grate with the help of a grater.
-In a bowl, add grated radish, chopped radish leaves, grate ginger, garlic, green chillies, pink salt, carom seeds crush with hands, kashmiri red chilli powder, fresh coriander, mix well.
-Add semolina, whole wheat flour, mix well, add water gradually, mix well & knead until dough is formed.
-Grease dough with cooking oil, cover & let it rest for 15-20 minutes.
-Remove cover, Knead dough again until smooth.
-With greased hands, take out 50g of dough & make a ball.
-Dust dry flour & roll out with the help of a rolling pin, make 5 inches puri. (Makes 13-14)
-In a wok, add cooking oil, heat it, add prepared puri, fry on medium flame until golden.
-Serve with tamatar chutney, salad & achar!
Notes:
-If raddish release water, add wholewheat flour to set the dough.
