Chiroti Rava Pani Poori & Spicy Chutney

Pani Poori name it self brings water in your mouth. I normally prepare Pani Poori at home. I do not know some how I don't feel like to eat that Pani Poori selling out side. Though it is there way of earning money to live, it is not at all comfortable for me to go and eat outside.

I have tried these pooris with chiroti rava (thin variety of semolina), very very small quantity of maida and salt. I have prepared the pani and the spicy chutney to have with this pooris. Potatoes are also used for filling.
Let us see some benefits of eating Pudina /Mint leaves in our diet.
Mint leaves have the best medicinal values. It is one of the superb herb which is used for many health issues. Mint helps in easy digestion. It is good remedy for nausea, depression and headache. It is used for treating ashtma and memory loss. Mint is known for refreshing breath. It is one of the oldest herb which in practice we use mint as home remedy for many sickness.
Let us see the recipe now :
There are two steps. First we prepare small pooris and then proceed to spicy and sweet chutney.
Small Pooris:

1. Poori preparation :

Things Needed :

Chiroti Rava : 2 Cups
Wheat flour : 1 Tablespoon
Cooking Soda : A pinch (1/2 of 1/4 teaspoon)
Salt : As required
Oil : 1 Cup

Method :

1. Take a big bowl and put chiroti rava, wheat flour, salt and cooking soda.
2. Mix all the ingredients well. Add water and prepare thick dough.
3. Add a teaspoon of oil to the dough and kneed it well.

4. Divide the dough into small portions.
5. Take a small portion and roll it flat as chapati. Roll it as thin as you can.
6. Take a small bottle cap /or small bowl (circle shape) and press it and let it be small pooris.
7. Remove these small circles and arrange them on the tray or plate.

8. Keep a small pan on the fire and heat. Put oil. Let it get hot.
9. Fry pooris on medium and low flame. Frying pooris on low flame helps the poori to be crispy.

10. Fry poori on both sides and remove from the pan and put it on a kitchen tissue.

11.. At time you can fry 2 to 3 pooris.
12. Repeat the same with remaining dough. Serve Poori with pani and potato inside a small whole.

2. Sweet and Spicy Chutney.
Things Needed :
Dates : 6 to 8
Mint leaves : 1 Bundle (Small bundle will do)
Coriander leaves : 1 Bundle (Small bundle will do)
Black salt : As required
Jeera /Cumin seeds : 1/4 Teaspoon
Pepper pods : 2 to 3
Green chilly : 1 to 2 ( According to taste)
Tamarind : 1/2 of one small marble.
Method : 
1. Wash mint leaves, coriander leaves and green chilly.
2. Remove the seeds from dates and cut it into small pieces.
3. Grind mint leaves, coriander leaves, green chilly, jeera, pepper and dates with required water.

4. Add only little water. The chutney should be thick. Add black salt and churn for a minute.
5. Remove it from the mixi jar to a bowl.

6. Green spicy and sweet chutney is ready to serve.
7. Add required water and mix it well. It should be like normal water consistency.

Potato Filling :

Wash and remove the outer layer of potatoes and cut into small pieces till it is cooked soft.
Put off the fire once it is cooked. Let it get cool.
Put boiled potatoes to a plate and smash it nicely. Add garam masala powder and chat masala powder.

Add required black salt and mix it well.  Filling is ready to serve.

Pani poori serving :
Take a poori make a hole in the middle and fill some potato mixture and fill it with spicy water and serve immediately.

Note :

No need to add any oil or ghee while preparing the dough. Kneed the dough well. It helps the poori to be fluffy.
You can add spice and sweet mixture together and grind it nicely. It helps us to separate the dishes.
Adding water to chutney should be careful. It should be like normal water consistency. Just after filling potatoes and spicy water.  It should be eaten immediately or it might sag.
Potato should be boiled nicely. Adding spice /any masala is optional. I have added chat masala and garam masala.

Total Time : 45 Minutes
Serves : 3 to 4 .

Mixed flour Spicy Chapati

It is just boring to eat the same food. I think you all agree with me. It should be bit different and should be on healthy side. That is my opinion and I do follow. It turns me in to do bit experiments, twists, changes and it is one of the best hobby for me now.
Mixed flour Spicy Chapati is ready to serve.

Here I have tried spicy chapati using wheat flour, rice flour, besan and chiroti rava. I have used curd and some simple spices.
Let us see the recipe Now :

Things Needed :

Wheat flour  : 2 Cups
Rice flour : 2 Tablespoons
Besan/Channa flour : 1 Tablespoon
Chiroti Rava : 1 Tablespoon
Ghee : 1 Tablespoon
Curd : 1/2 Cup
Jeera /Cumin Seeds powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Pepper powder : 1/4 Teaspoon
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Take a big bowl and add all the flours,salt and spices. Add curd.
2. Mix it nicely and prepare dough. Kneed the dough nicely.

3. Divide the dough into small portions.
4. Take a small portion of the dough and roll it as chapati. (Dip the ball size dough in dry wheat flour just before rolling).

5. Keep a tava/pan on the fire and heat. Put the rolled spicy chapati and cook on both sides.
6.At first do not add oil. Press it with the spatula on the sides of chapati. It fluffs up. Add little oil now.
7. Turn the other side and cook for 10 to 20 seconds..

8. Sprinkle some oil on the top of the chapati while it is cooking.

9. Mixed flour chapati is ready to serve. Serve it with the side dish you  have prepared.

10 We had it with basale/malabar leaves and kesu/colocasia  huli/sambar and Amaranth leaves dry curry.

Note : 

Mix the flour nicely with ghee and then add curd. Mix it well and if need add water.  Be careful while adding the curd. Adding more/less ghee is optional. Adding oil instead of ghee is optional. Adding more spice is optional. You can use your choice of brand. I have used MTR and Mayya's spice powders. I feel it fits into our taste bud and also its healthy. The dough should be soft.
Time : 30 Minutes
Serves : 8 to 9 Chapatis can be prepared. ( It depends on the size of the chapati).

Rava - Jaggery -Wheat Holige (Rava Pooranpoli)

Holige/Poli/Boli/Pooran Poli what ever you call it, it is loved by almost all. People have come a long way eating Holige during festivals, feast or functions. Holige is one of the traditional dish and is a signature dish of Indians.

There are varieties of holiges which are made from different ingredients. Different places in India have different styles in preparing Holiges. They are called as in different names too. Pooran Poli in Maharastra, Boli in Tamilnadu, Poli in Kerala, holige or Obbattu in Karnataka, bobbatlu in Telugu. In Gujarathi  it is known as Vedmi.

Varieties of holiges are available in the market. Carrot holige, coconut holige, dal/bele holige, rava holige, dates holige, nuts holige, fruits holige so and so. The basic ingredients are like sugar/jaggery, maida/all purpose flour or wheat/rava etc. You can choose your own choice and prepare Holige these days. Kova/Milk content or panner also can be used and prepare  holige.

Obbattu/Holige is normally prepared during festivals like Yugadi, Deepavali, Holi and Gowri Festivals. Holige /Obbattu prepared during the marriages and celebrations like inviting Son in Law to home for the first time.
Now a days there are lots of Holige selling shops in each road and people just buy from their and add it to their menu and enjoy eating them.

Here is a Holige which is prepared using small size rava (chiroti rava), jaggery and used wheat flour for the outer layer.

It is an  healthy option to use jaggery and wheat flour.

It is very easy to prepare and you can njoy eating Holige with ghee, milk, fresh coconut milk and  fruit rasayana(mango or banana).
Let us see the recipe Now :

Things Needed :

For the Outer layer :
Wheat flour : 3 Cups
Chiroti Rava /Thin variety of semolina : 2 Tablespoons
Salt :  2 pinches
Cooking Oil : 1/2 Cup
For  stuffing :
Chiroti Rava : 2 Cups
Jaggery : 2 Cups or little more
Cardamom : 5 to 6 pods
Ghee : 1/2 Cup
Turmeric powder : 1/4 Teaspoon

Method :
1. Mix salt, chiroti rava and wheat flour with required water. Add 2 tablespoons of oil on the top and let it rest for an hour.

2. Keep water for boiling. ( 4 cups of water for 2 cups of chiroti rava).
3. Keep a pan on the fire and heat. Put 2 tablespoons of ghee. Add chiroti rava and fry on low and medium heat.
4. Fry rava till the raw smell disappear. Add boiling water and mix it nicely and let it cook for a minute.
5. Add powdered jaggery and mix it well. Let it mix well with cooked chiroti rava. Add a spoon of ghee. (Tablespoon).
6. Keep stirring till it thickens. Add the remaining ghee and cardamom and mix the  sweet content nicely.
7. Put it on a plate/tray and let it cool.
8. Divide the wheat dough in to small portions. ( 20 to 22 portions can be made).
9. Now mix the rava jaggery mixture and divide them into small portions.
10. Take a small divided portion of wheat flour and stuff a small portion of rava jaggery mixture.
11. Fold the sweet mixture in wheat flattened chapati. Give a round shape.
12. Keep a bowl of dry wheat flour by the side.
13. Keep a pan on the fire and heat. Clean it with a kitchen tissue.
14. Take a stuffed wheat dough and dip in dry wheat and roll it on chapati plank (chapati Mane).
15. Flatten as round circle. Do not put your weight or it might tare.
16. Place this rolled sweet holige on the tava and cook on both side.
17. Holige is ready to serve. Serve Hot " Rava - Jaggery - Wheat Holige " with ghee on the top.

18. Repeat the same with remaining dough and sweet rava mixture.

Here is a video of preparing Rava - jaggery - wheat Holige 

Try - comment and share...

Note :

Wheat dough should be soft and easy to roll. Adding more oil to prepare the dough and cooking holige is optional. Adding more jaggery is optional. Rolling thin/thick holige is optional.
Do not put weight while rolling
holige. It might tare. Handle the holige with slow and soft touch. Use of sugar and all purpose flour to prepare holige instead of wheat flour and jaggery is optional. (wheat and jaggery healthy option).
Time : Total time : 1 Hour 30 Minutes.
25 Holiges can be prepared. (According to the size).

JAGGERY NUTS BURFI

Jaggery nuts barfis are very nice to have them. It takes us to our childhood days where we used to buy some gol gol (round) jaggery balls and chewing it for a long time. What a fun and relish.

I have used Almond flakes generously. It adds to the rich taste. I got this Almond Flakes from Veena/Krishnaveni Beedarahalli (Vidya's sister). She stays in U.S. and in her recent visit she brought these Almond Flakes and some chocolates too.
I have used Almond flakes, jaggery, raisins and Almonds. There is no coconut in this burfi.
Lets see some benefits of eating nuts in our diet.
Nuts in general provide energy. protein and good amount of anti oxidants. They do contain vitamins and minerals and Omega -3 fatty acids. It contain unsaturated fats and helps to lower the cholesterol levels. It is full of fiber and helps to prevent type 2 diabetes. Nuts are rich with Vitamin E and it helps to stop the plaques in our arteries. Nuts are good plant protein content. They are filled with minerals like magnesium, zinc, calcium, phosphorus. They help in by providing energy and strengthen our immune system.
Lets see the recipe now.

Things Needed :

Jaggery : 1 Cup
Wheat flour : 1 Cup
Raisins : 2 Tablespoons
Almond flakes : 1 Cup
Ghee : 2 Teaspoons

Method : 

1. Keep a pan on the fire and put wheat flour and dry roast till the raw smell disappear.

2. Remove the roasted flour to a dry plate.
3. Put jaggery in the pan. Add  2 Tablespoons of water and let it melt nicely.
4. Keep stirring. Jaggery starts to buble. Stir for 2 more minutes. ( On Low flame ).

5. Add raisins  and wheat flour slowly. Stir it well so that it mixes with jaggey nicely.

6. Keep stir till it starts to thicken and leaves the sides. Apply ghee to a plate and keep aside.
7. Add 1/2 cup of Almond flakes and mix it well. Add ghee and mix it.

8. Shift the ready jaggery mixture to the plate and spread it evenly. Spread the remaining Almond flakes and press it with spatula. Let it stick to the burfi.

9. Let it cool. Cut them according to your wish. It takes longer time to get it thick.
10. Remove the burfi (piece of nuts and jaggery) and put it in a steel box.

11. At First jaggey nuts burfi is chewy and then it turns hard once it is cooled.
12. Eat /serve according to your wish.

Note :

The burfi texture in the beginning is chewy. Later it turns hard. I have used organic jaggey. Do the whole process on low flame. Adding badam/almond taste nice. You can add ground nuts instead of badam/Almonds. Taste differ. No need to add more ghee.If you do not have Almond flakes just dry grind almonds for 1 minute and sprinkle the powder on the top of burfi, which adds to the taste of burfi.
Time : 20 Minutes
Serves : 10 to 15 pieces. (According to your wish. Small /big size).