Being a Rajasthani I am always obsessed for the typical Rajasthani food because I always found that with the same ingredients you can prepare variety of foods.
‘Churi’ as the name suggests must be very new for you. Actually, it is a powder of the green gram pulses/hari moong dal. When green gram pulses is grinded to a fine powder than the churi is obtained. Churi as made from green gram has very benefits as it is high in protein and when it is mixed with wheat flour it becomes a power packed nutrient food which is a complete meal in itself.
Believe me!!! THEY ARE CRISPY, CRUNCHY AND GIVES YOU A GREAT BITE.…
Wheat flour: 2 cups
Churi/green gram powder: 250 gms
Chopped green chili: 2 tbsp
Grated ginger: 2 tbsp
Fennel seeds: 2 tbsp
Red chili powder: 1 tbsp
Turmeric powder: 1 tsp
Dry mint powder: 1 tbsp
Roasted cumin powder: 1 tsp
All spice powder: 1/2 tbsp
Salt: 1 tsp
How to prepare churi:
1. Take green gram pulses. Clean them thoroughly.
2. Now grind it in the grinder till it becomes fine powder. This powder is known as ‘CHURI’.
PREPARATION OF POORIS:
1. Take churi in a bowl and soak it in water. Soaking is an important process so as to soften the churi. Add water till the churi is completely soaked. After it is soaked add around 1/2 glass of water more as it absorbs more and more water. Soak it for around 20 minutes.
2. Now after 20 minutes, take a parat/flat plate and add the soaked churi, green chilies, ginger and all the dry spices. Mix them thoroughly.
3. Add the wheat flour and now make a hard dough by adding water in batches as we made for pooris.
4. Rest the dough for around 15 minutes.
5. Heat oil in a wok.
6. Pinch small balls from the dough and make poori of it. Check the oil and fry it as we fry the pooris.
7. Serve it with Potato curry, curd and pickle.
—With the same dough you can also prepare paranthas if you avoid eating pooris.