20 July, 2017
Rave Poori | Semolina deep fried bread |
Bathua (Chenopodium album) Semolina Poori | ರವೆ ಪೂರಿ | ಬಥುಆ ಸೊಪ್ಪಿನ ರವೆ ಪೂರಿ |
You can find the Bathua semolina Poori recipe at the end of this page
A poori recipe made by using semolina/rave/sooji as a main ingredient. My mother-in-law always used to make poori using semolina only, she never used to make poori using wheat flour or any other flour.
Therefore very often I make Poori by using semolina. We can use any type of semolina like the slightly granular one, which we use for making upma or fine quality semolina…any type will do.
We just have to knead the dough much before making poori and allow the dough to soak for one hour or so, to get crispy and soft pooris. its like more the soaking crispier the pooris turns out
Any kind of curry, vegetable sagu, gojju etc goes well with this poori but we like it most with authentic kaayi chutney…. you need to prepare to know about the yummy taste of this combo. Though this is very simple recipe, still I have explained this recipe along with step by step pics.
Please do check the curry and chutney recipes here ⇒ Pineapple chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) , raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney
Mango curd curry , Potato-Tomato curry , Sweet Potato Curry , Spinach-Chickpeas curry , simply veg Kofta curry , mixed vegetable sagu , Menthya gojju , Green sagu , ona drakshi gojju , gojjina pudi , Nimbe gojju , curry leaves gojju , Punjabi (satvik) chole , chole-bhature , Palak chole
Other semolina/rave recipes on my blog ⇒ rave bisibelebath , Sorghum rave rotti , rave Idly (fermented) , rave unde , rave dosay (fermented) , dalia bisibelebath
Ingredients : measuring cup used – 200 ml
- Semolina – 2 cups
- Salt – 1/4 tsp
- Water to knead the dough
- Wheat flour or rice flour – for dusting
- Oil – to deep fry the poori
PROCEDURE :
- Mix both semolina and salt well and knead (you need to knead it really well) a soft dough using enough water (you can use warm water as well)
- Keep it covered for at least an hour (the more it soaks the better it turns out)
- Pinch a portion of the dough, roll into small circular disc while dusting with the flour and deep fry in the hot oil
- Serve with any kind of accompaniment of your choice
You just need to clean, rinse and wash well 2 cups of bathua leaves(Chenopodium album) and grind coarsely into a paste in a mixie jar and add it to the semolina and mix well for making Bathua semolina Poori, rest follow the same above mentioned procedures. However you can also put one green chili along with leaves while grinding
Bathua Semolina Poori paired along with mixed vegetable sagu
