Coorgi Poori is a delightful variation of the traditional Indian poori that originates from the Coorg region of Karnataka, known for its distinct cuisine influenced by the local Kodava culture. Coorgi Poori typically incorporates unique local ingredients and flavors. Here’s a basic recipe to make Coorgi Poori:
Ingredients:
For the dough:
- 1 cup whole wheat flour
- 1 cup rice flour
- 1 tablespoon semolina (optional)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon crushed black pepper
- Salt to taste
- Water, as needed to knead the dough
- Oil for frying
For serving (optional):
- Coorg-style Chicken Curry or any curry of your choice
- Coconut chutney or pickle
Instructions:
- In a mixing bowl, combine the whole wheat flour, rice flour, semolina (if using), cumin seeds, crushed black pepper, and salt.
- Gradually add water and knead the ingredients into a smooth dough. The dough should be firm yet pliable. Cover the dough and let it rest for about 15-20 minutes.
- After resting, divide the dough into small lemon-sized balls.
- Heat oil in a deep frying pan or kadhai over medium heat.
- Roll out each dough ball into a small disc, about 3-4 inches in diameter. Keep the thickness uniform for even frying.
- Once the oil is hot, carefully slide in the rolled-out pooris, one at a time.
- Fry the pooris until they puff up and turn golden brown on both sides. Gently press down the pooris with a slotted spoon while frying to help them puff up evenly.
- Once done, remove the pooris from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
- Serve the Coorgi Pooris hot with Coorg-style Chicken Curry or any curry of your choice. You can also serve them with coconut chutney or pickle for added flavor.
Enjoy your delicious Coorgi Pooris, infused with the unique flavors of the Coorg region!
