Mooli ki katchori
Radish and buckwheat (kuttu) poories
Pooris are a favorite fried bread during the fasts. Here is one such recipe where you can add a lot more flavor, crispness and benefits by adding some grated radish to your regular buckwheat flour.
- Serves: 4
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Difficulty: medium
- Tag: Bread & Doughs, Dairy Free, Flour, Gluten Free, Indian, Lunch & Dinner, Main Course, Navratri, Side Dishes, Vegan, Vegetables, Vegetarian
Ingredients:
- 2 cups sieved Buckwheat flour (kuttu atta)
- 1 cup grated Radish (Mooli)
- Rock Salt to taste
- Peanut Oil to fry
Method:
- Add ½ tsp. rock salt to the grated radish and set aside for 5 minutes.
- Mix in the kuttu flour and knead into smooth dough, adding water if required.
- Divide the dough into 12 balls and roll into katchoris ¼ “ thick.
- Heat oil in a deep bottomed pan or karhai and fry the pooris one by one in hot oil and serve hot.
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