Recipe Name: Pullana Poori
Recipe by: Hymavathi Balaji
Ingredients:
Rice Flour (1 Cup), Water (1 Cup), Tamarind (gooseberry size), Red Chilli (6 nos), Mustard (1 tsp), Hing (1/2 tsp), Curry Leaves (few), Salt, Oil (to deep fry)
Procedure:
Heat 1 cup of water with salt and 1 tsp of oil. Allow to boil. Remove from the stove and add 1 cup of Rice flour and thick tamarind juice. Temper 1 tsp mustard, 1/2 tsp hing and finely chopped curry leaves and add it to the mix. Add chilli flakes (fry 6 nos of Red Chilli in oil, let it cool and then crush with hands). Keep aside and let it cool. Once cool, mix well and knead into a smooth and tight dough. Make the dough into balls the size of a lemon. Take each ball of dough and start patting over a banana leaf into a thick sheet. Deep fry the sheets like you do pooris. Hot and sour pullana pooris are ready. Can be served as is or with pickle/curd.
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