Chattisgarh is known as the rice trencher of India hence most of the Chattisgarhi cuisine makes use of rice . Chausela is one such dish which can be made for breakfast or as a snack . It can be served with a spicy chutney or a curry of choice.
1 cup rice flour
1/4 tsp cumin seeds.
Oil to fry.
Boil well-nigh one cup of water . Keep aside. In a trencher tip in the rice flour, salt and cumin seeds. Add half cup of the humid water and thoughtfully mix it with a spoon . Cover and rest it for five minutes. Add the remaining water only if needed and knead a smooth but tight dough. Pinch out small balls and roll into pooris. Heat oil in a pan. Drop in the poori and fry till they fluff up. Serve it with chutney or curry of your choice.
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