Powered by IP2Location.com

Monday, September 1, 2008

Nariyal Poori (coconut stuffed pooris)

I made this few days back but was too tied up to post it. True late afternoon snack to munch on and a totally different taste.I like the idea of stuffing the puri with this and frying it.And the idea of using semolina (sooji, rawa, cream of wheat) is nice instead of the plain flour, and it gives a nice crunch to poori.See for yourself , whether you like it or not!

2 cups Fine semolina ( rava/suji)
2 tbsps Oil
Salt to taste
1 cup Coconut (scraped)
3-4 Green chillies (finely chopped)
4 tbsps Fresh coriander leaves (chopped)
1/2 cup Gram flour (besan)
Whole wheat flour (atta)for dusting
Oil for frying

Take semolina in a bowl. Add 2 tablespoons of oil, salt and enough water and knead into a dough. Cover with a damp cloth and rest for two hours.Take coconut in a bowl. Add green chillies, coriander leaves, gram flour and salt and mix well.Make small puris of the dough. Place a portion of coconut stuffing in the centre and close the edges and shape into a ball. Roll in atta and roll out into puris.Heat sufficient oil in a kadai and deep fry till light golden and crisp.Drain and place on an absorbent paper and serve hot.
I had some extra dough left so I made the plain crisy pooris (small ones) for my son.
I love the plain crunchy pooris with achar, mmmmmmmmm my favorite afternoon snack.