Masala Coorgi Puris Recipe
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Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
Like coorgi rotis, coorgi puris as also made with a combination of steamed rice and rice flour. A dash of chopped coriander and green chillies are enough to enhance the flavour of these sumptuous puris. The masala coorgi puris turn out really soft due to the moisture in cooked rice, but make sure you serve these immediately before they become soggy.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
16 puris
Ingredients
Main Ingredients
- 3/4 cup soaked and cooked rice (chawal)
- 1 cup rice flour (chawal ka atta)
- 2 tbsp finely chopped coriander (dhania)
- 2 tsp finely chopped green chillies
- salt to taste
Other Ingredients
- oil for deep-frying
Method
- Combine the steamed rice along with little water and blend in a mixer to a smooth paste.
- Transfer the paste into a deep bowl ,add the remaining ingredients and knead into a semi stiff dough using enough water.
- Cover and keep aside for 15 minutes.
- Divide the dough into 16 equal portions and roll each portion into a 100 mm. (4”) diameter circle.
- Heat the oil in a deep kadhai and deep-fry a few puris at a time till they are golden brown in colour from all the sides.
- Serve immediately.
Masala Coorgi Puris recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 94 Calories |
| Protein | 0.7 g |
| Carbohydrates | 8.9 g |
| Fiber | 0.3 g |
| Fat | 6.1 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Masala Coorgi Puris
The Nutrient info is complete
