Thursday, June 16, 2016

Kaii poori with brinjal chutney and garlic puDi

Recipe share by Rashmi Kumar. This is an Andhra delicacy. Thanks Rashmi.

Garlic pudi.....
Grated coconut(1/2 cup), salt, 2green chillies, 4-5 cloves of peeled garlic.
Grind together without water
Season with 1/2 tsp mustard seeds and 5-6 curry leaves in 1 tsp hot cooking oil.

Brinjal chutney.....
This is a South Indian version of Baingan ka Bhartha.
Heat 1 tsp oil in a pan. Fry 2-3 chopped onions, bringal( regular long ones), 6-7 garlic cloves, 1/4 inch ginger and 3-4 green chillies for a while.
Allow them to cool. Grind with 1/2 cup grated coconut, 1/2 cup coriander leaves, 1/2 a  lemon, and 1/4 tsp sugar coarsely.
Heat 1 tsp cooking oil in a pan and fry the ground masala in it until you get a good aroma.

Kaii puri.....
1 cup Rice flour, 1/4 tsp jeera/cumin seeds, 1/4 cup grated coconut, 1 tsp hot oil  and salt as per requirement.
Mix well and knead in warm water....
Bring it to poori dough consistency. Make small round balls out of this dough and roll each of these into small pooris.
Deep fry. Serve fresh.