In the node detail page
- Duration: 30 minutes
- Serves: 4–5 people
This appetising snack is crisp and crunchy in taste. You can get the authentic texture of the poori by adding unsalted butter or fresh makhan while binding the dough.
- 3358 views
These crisp, long-lasting poories are a popular snack made all over Southern India. They go by many names like Thattai in Tamil Nadu and Nipattu in Karnataka.
- Rice flour (3 cups)
- All-purpose flour (maida) (2 cups)
- Green chilli (hari mirch) paste ( 3 tbsp)
- Bengal gram (chana dal) (1/4 cup)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- MTR Jeera/Cumin Powder (1 tsp)
- Carom seeds (ajwain) (2 tsp)
- Butter (makhan) (1/4 cup)
- Curry leaves (kadipatta), finely chopped (15-20 leaves)
- Salt ( to taste)
- Oil (for deep frying)
- Soak chana dal for 2–3 hrs and set aside.
- In a large mixing bowl, combine rice flour, maida, salt, MTR Jeera/Cumin Powder, MTR Lal Mirch/Red Chilli Powder, carom seeds, curry leaves, green chilli paste, soaked chana dal, salt and mix well.
- Add the butter and mix it into the flour.
- Adding 3-4 tbsp of water at a time, make a smooth dough and set aside for 30 mins.
- Heat oil in a kadhai on medium heat. Divide the dough into about 30 pedas (balls).
- Lightly oil two 5-inch square plastic sheets, place a dough peda on one of the sheets and then place the other sheet on top of the ball. Flatten it into a 2-inch disk.
- Peel the top layer off and using your fingers, dampen the top of the disk lightly.
- Now remove it from the sheet and gently drop it into the hot oil. Fry for 3–5 mins until both sides are golden brown.
- Remove onto an absorbent paper to drain excess oil.
- Store cool chekkalus in an airtight container for up to 2-3 weeks.
- Serve it this Diwali with a dollop of your favourite chutney.