Chawal-Mooli Ki Puri Recipe: As soon as the cold season arrives, various seasonal vegetables start appearing in the market and one of them is radish. Usually pickle, chutney or salad is made from radish, but if you want to try something different from everyday recipes then Rice-Radish Puri It is an excellent option. Made from rice flour and grated radish, this puri is prepared quickly and tastes amazing. The special thing is that it is easy to make and you can serve it with wet vegetables or chutney. After eating it once, its taste will force you to make it again and again.
Ingredients for making rice-radish puri-
Rice flour – 1 cup
Grated radish – 1 cup
Green chilli (finely chopped) – 1
Cumin – ½ tsp
Celery – ½ tsp
Salt – as per taste
Coriander leaves (finely chopped) – 2 teaspoons
Oil – for frying
Water – as per need
Easy method of making rice-radish puri-
prepare radish
First of all, wash and grate fresh radish. After this, squeeze the radish lightly so that its excess water gets removed. This will make the puri soft while kneading the dough and will not break while frying.
mix dry ingredients
Now put rice flour in a big plate or vessel. Add squeezed radish, finely chopped green chilli, cumin, celery, salt and chopped coriander leaves. Mix everything well with hands so that the spices get mixed evenly.
knead the dough
Knead a soft and smooth dough by adding water little by little to the mixture. Keep in mind not to add too much water at once, otherwise the dough may become too wet. After kneading the dough, cover it and keep it for 10 minutes, this will set the dough.
make balls
After the stipulated time, knead the dough lightly again. Now make small balls of equal size from the dough. With this the puris will be fried evenly and well.
whole vines
Take one dough and roll it into a slightly thick puri with the help of a rolling pin. If needed, you can apply a little oil on your hands or rolling pin while rolling, so that the puri does not stick.
heat the oil
Now add enough oil in the pan and heat it on medium flame. The oil should not be too hot, otherwise the puris will burn from outside and may remain raw from inside.
fry puris
Drop the puris one by one into the hot oil. Fry them on low to medium flame, turning them every now and then, until they become golden and crisp. Properly fried puri is lightly puffed and crisp.
remove oil
When the puris are fried well, take them out of the pan and keep them on tissue paper so that excess oil can drain out.
method of serving
Serve rice-radish puri with hot green chutney, curd or wet vegetable. It tastes delicious with breakfast, lunch or even evening tea.
Tips-
If you want a mild spicy taste, you can increase the quantity of green chillies. If you want, you can also add some ginger to it for taste.
