Chousela

September 4, 2018mayurisjikoni

EVENT: MEGA BLOGGING MARATHON#92

THEME: A-Z  FLATBREADS AND MORE – INDIAN FLATBREADS

The day has not begun on a happy note for most Kenyans. Yet again we have to tighten our belts as petrol prices have risen with a 16% VAT on petroleum products. We were already trying to deal with high food prices and the high cost of living and this falls like a tonne of bricks on our heads. Yet again transport prices with go up and in turn effect the cost of transporting basic goods like food and clothing. For many Kenyans there is nothing to be cheerful about as salaries don’t increase but the cost of living has been rising since the Jubilee Party came into power. We just have to wait and see whether the Parliament will pass a bill to revoke this VAT. In the meantime prices of basics like flour has already gone up.

What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like roti

2. A-Z Indian Flatbreads using batters

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

Today’s flatbread is C for Chousela. Strange name right? Chousela is a puri or puffed up flatbread that is famous in the state of Chhattisgarh. This state is known as the rice bowl of India. No wonder many dishes made by the people living in Chhattisgarh has some form of rice in it. Chousela is a rice flour puri whereas many other states make puri using wheat or plain flour. Chousela keeps for 2-3 days and is used as travel food. Usually served for breakfast with some chickpea curry, I decided to serve it for lunch with our favorite sabji doodhi chana nu shaak. Yes, a combination of cuisines from Chhattisgarh and Gujarat. Did I mention that this puri is gluten free?

Once you get the hang of handling the very soft dough, these puris are not too difficult to make and taste absolutely yummy. Rolling the puris with a very light hand was becoming a frustrating task for me so I decided to pat the puris in a circular shape. They turned out fabulous but be careful of the hot oil when frying the puri.

chousela 1

chousela 2

chousela 3

CHOUSELA

Makes 8 -10

Recipe Idea: Spice Your Life

1 cup rice flour

½ -¾ cup hot water

½ tsp fennel seed powder (saunf, valiyari)

½ tsp cumin seed powder (jeera)

½ tsp coriander seed powder(dhania)

½ tsp salt

1 tbsp oil

extra rice flour for dusting

extra oil for greasing

oil for deep frying

  1. Add salt, fennel, coriander and cumin powders to the flour. Mix well.
  2. Add hot water and mix it with a spoon.
  3. Let the dough cool down.
  4. Dust the worktop with some rice flour.
  5. Knead the dough on the worktop till its smooth. If it is too sticky then add a bit of flour. The dough should be softer than that of a roti.
  6. Shape the dough into a big ball.Rub the dough with oil.
  7. Cover and let it rest for 15-20 minutes.
  8. Heat oil in a wok or kadai, karai over high to medium heat.
  9. Take a piece of parchment paper or cling film.
  10. Rub the work board or rolling board with some oil.
  11. Place the cling film or parchment paper on it.
  12. Dip your fingers in oil.
  13. Divide the dough into 8 -10 pieces. Roll each into a ball.
  14. Place one ball on the board.
  15. Rub oil on both your hands. Pat the ball into a circle of about 3″ to 4″ in diameter.
  16. Flip the cling film with the patted dough onto the palm of your hand.
  17. Turn your hand over the hot oil and let go of the puri slowly.
  18. Fry, flipping the sides till it becomes crispy and light pink in colour.
  19. Repeat steps 14 to 18 with the remaining dough.
  20. Serve hot puri with chole or your favorite sabji/ curry.

 

Tips:

  • Use a rolling pin if you’re comfortable with it. Just make sure that once you place the dough ball on the cling film or parchment paper, you’ll have to cover the ball with other paper or film and then roll.
  • If the dough it too hard then the puris will not puff up and will not be soft.
  • Its important to keep greasing your hands when you pat the dough and when you need to put it into the hot oil.
  • Don’t fry these puris over Loe to medium heat as they will not puff up.
  • Add the spice powders is optional.
  • The amount of water required will depend on how much the flour soaks it up.

 

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

You may want to check out what flatbreads I’ve made so far for this event:

A for Akki Roti

B for Bhakri

 

Check out what other Blogging Marathoners have made:

 Loading InLinkz ...

Sending this recipe to the following event:

BMLogo

 

 

31 Comments

  • Balvinder

    September 4, 2018 at 5:07 pm

    Oh my, they look so lovely, Mayuri! I have never really heard of Chousela but this recipe interests me.The rice poories look so puffy.

     
  • Sowmya:)

    September 4, 2018 at 8:38 pm

    That is such an interesting flatbread….looks delicious and so tempting!!

     
    1. mayurisjikoni

      September 4, 2018 at 9:36 pm

      Thanks Sowmya, it is tasty especially when its hot. However, the cold one too tastes good.

       
  • Priya Suresh

    September 4, 2018 at 9:01 pm

    Chousela was in my to do list since a long,dunno am yet to make these pooris. Looks amazing Mayuri, am sure with some spicy side dishes, i can have this chousela happily without any fuss.

     
    1. mayurisjikoni

      September 4, 2018 at 9:35 pm

      Thanks Priya, we loved with our doodhi and chana curry.

       
  • Vaishali Sabnani

    September 5, 2018 at 3:24 am

    Definitely an interesting and keeper recipe. I must say it is an excellent version of a poori, specially when you are off wheat.I love the flavors incorporated in Chousela…specially the fennel, a poori with a wow factor !!

     
    1. mayurisjikoni

      September 5, 2018 at 2:47 pm

      Thank you so much Vaishali.

       
  • gayathriraani

    September 5, 2018 at 4:55 am

    We get green rice flour pooris in Madurai too. It is a famous street food and I used to love it. But never tried making it at home. You have made them perfect. They have puffed up so nicely.

     
    1. mayurisjikoni

      September 5, 2018 at 2:47 pm

      Thank you so much Gayathri.

       
  • harini

    September 5, 2018 at 5:07 am

    These rice flour puris sound awesome. I haven’t tried it yet. bookmarked.

     
    1. mayurisjikoni

      September 5, 2018 at 2:45 pm

      Thanks Harini.

       
  • Sandhya Ramakrishnan

    September 5, 2018 at 7:13 am

    Deep fired pooris with rice flour….wow! They have come out so beautifully and what an amazing find this is.

     
    1. mayurisjikoni

      September 5, 2018 at 2:45 pm

      Thank you so much Sandhya.

       
  • Annapurnaz

    September 5, 2018 at 2:13 pm

    Omg! these pooris….looks so good. These are going to be surely my next Sunday brunch.

     
    1. mayurisjikoni

      September 5, 2018 at 2:43 pm

      Thanks Ritu. Do try it.

       
  • Padmajha Sureshbabu

    September 6, 2018 at 1:30 pm

    Learning so many new flatbread varieties in this BM edition. The poori with those simple spices sound so delicious.Will try it out sometime for sure.

     
    1. mayurisjikoni

      September 6, 2018 at 3:45 pm

      Thank you so much Padmajha and please do try it..its different from the normal puris.

       
  • code2cook

    September 7, 2018 at 1:03 am

    superb, poori with rice flour, normally rice dough is difficult to handle but you could prepare such a fluffy and yummy pooris. Hats off. Bookmarking it. I loved this

     
    1. mayurisjikoni

      September 7, 2018 at 9:08 am

      Thanks Bhawana, that’s why I patted them into shape and I too was surprised that they puffed up, though the first one didn’t.

       
  • Srivalli Jetti

    September 10, 2018 at 12:21 pm

    I made this for a previous edition and loved it to the core, fantastic choice. On the rising petrol price, hope it is taken care of!

     
    1. mayurisjikoni

      September 10, 2018 at 9:11 pm

      Thanks Srivalli… and no the rise in price is here to stay 🙁

       
  • Renu Agrawal Dongre

    September 10, 2018 at 9:00 pm

    Never heard of Puris with rice flour, this looks interesting. If there is a Puri Marathon, this will surely be in my to do list or even without it. All the Puris look so we’ll puffed up, awesome

     
    1. mayurisjikoni

      September 10, 2018 at 9:09 pm

      Thank you so much Renu.

       
  • Shazia

    September 12, 2018 at 2:41 am

    These puris look amazing! So light and fluffy! Yum.

     
    1. mayurisjikoni

      September 12, 2018 at 11:05 pm

      Thank you so much.

       
  • Simply Tadka

    September 12, 2018 at 2:03 pm

    I never heard about rice flour based poori.. quite new and thanks for sharing.

     
    1. mayurisjikoni

      September 12, 2018 at 11:01 pm

      Rice flour puris are not only famous in Chhattisgarh but also in some of the South Indian states.

       
  • Mina Joshi

    September 14, 2018 at 10:14 pm

    I have never eaten Chousela but reading your recipe – I would say that this is another new and exciting bread from your kitchen. Looks fluffy and delicious

     
    1. mayurisjikoni

      September 15, 2018 at 9:35 pm

      Thanks Mina, the rice puris do taste different but are delicious at the same time. A great gluten free option.

       
  • Vidya Narayan

    September 17, 2018 at 5:58 am

    I had checked out this recipe during the Chattisgarh challenge which was my first in the group and we were partnered with each other. Since I was not willing to deep fry, I opted for the Angakar Roti. This looks delish and can be a great flatbread option to any gravy based veg side dish.

     
    1. mayurisjikoni

      September 17, 2018 at 11:03 pm

      Thanks Vidya.. I too had come across the recipe but frying prevented me from making it. However, this time round made it and am glad I did as its really tasty and once in a while indulgence is allowed. I make small batch so hubby and I don’t over eat.

       

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