Crispy Black Rice Puri 2 ways | Puri Recipe | Poori | Chawal Ki Puri | Karuppu Kavuni Rice

black rice flour

🥗Healthier: quinoa flour

💰Cheaper: white rice flour

Quinoa flour adds protein while white rice flour is more economical.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is a healthier fat option, while vegetable oil is more budget-friendly.

Wash black rice and dry it in the shade before powdering it.

In a mixing bowl, add 1 cup of black rice flour and 1/3 cup of whole wheat flour.

Add 1/2 teaspoon of salt and mix the dry ingredients well.

Add 1 teaspoon of cold pressed oil and rub the flour so that all crumbs get coated with oil.

Gradually add 170 mL of water, mixing until it reaches a dough-like consistency that is not hard or crumbly.

Cover the dough and let it rest for 10 to 15 minutes.

For the second method, in a mixing bowl, add 1 cup of black rice flour and 1/4 teaspoon of salt, and mix well.

Add 1 teaspoon of melted ghee and mix until the flour is evenly coated.

Heat some water until bubbles start appearing, then switch off the stove and add approximately 100 mL of warm water, mixing until a proper dough-like consistency is achieved.

Cover and set aside for 15 minutes.

In a kadai, add cold pressed oil and switch on the stove to prepare the Puris.

Take a small portion of the dough and roll it into even-sized rounds, applying oil to the rolling area.

Roll the dough into even-sized rounds, ensuring it is neither too thin nor too thick.

Once the oil is hot, add the Puris one by one, gently pressing down and adding oil from the sides until they puff up.

Fry for about a minute on each side until golden brown.

For the rice flour-only dough, apply oil to butter paper, flatten the dough slightly, and press it with a small plate or Puri press before frying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary