Teekhi rotti / Poori with some spices like green chillies and jeera is a unique type of poori, prepared specially by Mangaloreans and surrounds. You can relish these pooris with potato sukkha bhaji (dry sabzi) or Tender Cashew stir fry (bibbe upkari) or spicy tangy dry coconut chutney with Hing.
Ingredients
2cup whole wheat flour
3 tsp chiroti rava (optional)
2-3 green chillies
2 tsp cumin seeds/ jeera
1/2 tsp peppercorns
Few curry leaves
1 small banana
Salt to taste
1 tsp sugar
Oil for deep Frying
Procedure
Firstly in a mortar pound jeera and peppercorns, followed by chopped green chillies, coarsely.
Add mashed banana, finely chopped curry leaves, salt and sugar. Mix everything well.
Now add wheat flour, fine rava /semolina and knead the dough adding little water, sufficient to make a stiff dough. The dough should be stiffer than the normal poori dough.
Let it rest for 15-20 minutes, keep it covered.
After 20 minutes, divide the dough into portions and make lemon size balls.
Dust it with little dough and roll them into 2 mm thick pooris.
Heat oil in a pan, deep fry the rolled pooris one by one on a medium flame, till fluffy and golden on both sides.
Transfer them to kitchen paper. Serve hot poori with potato sukkha bhaji or bibbe upkari or coconut chutney.
You can also have this as a tea time snack.
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