Shoonsa Poli | How to make Shoonsa Poli

By Sumiya Tariqh  |  17th May 2016  |  
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  • Shoonsa Poli, How to make Shoonsa Poli
Shoonsa Poliby Sumiya Tariqh
  • Prep Time

    12

    Hours
  • Cook Time

    60

    mins
  • Serves

    4

    People

3

0

About Shoonsa Poli Recipe

A mangalorean prawns roti savoured by the young and old! It doesn't need anything else to go with it.

The delicious and mouthwatering Shoonsa Poli is a famous dish of Karnataka and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Shoonsa Poli is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Shoonsa Poli. Sumiya Tariqh shared this Shoonsa Poli recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Shoonsa Poli. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Shoonsa Poli recipe at your home and surprise your family and friends.

Shoonsa Poli

Ingredients to make Shoonsa Poli

  • Raw boil rice (mota chawal) 1/2 kg
  • salt to taste
  • coconut 1, grated
  • Dry red chillies (byadgi), handful
  • turmeric powder 1 tsp
  • onion 1, roughly chopped
  • saunf 2 tbsp
  • Prawns 200 gms, cleaned and de-veined
  • onions 3 big, chopped
  • green chillies 7-8
  • oil 3 tbsp
  • ginger garlic paste 3 tsp
  • tomato 1 small, finely chopped
  • coriander leaves 3 tbsp, finely chopped

How to make Shoonsa Poli

  1. Wash and soak rice in enough water for 10 hours.
  2. Drain the water from the rice and add to a wet grinder or mixer. Add coconut, salt, red chillies, 3/4 tsp turmeric, onion and saunf to it. First, dry grind as fine as possible. Add water little by little to make a very thick and pliable dough.
  3. Heat a kadai or pan. Add oil. Once hot, add onions and green chillies. Stir and fry till light golden.
  4. Add salt, remaining turmeric, tomato and mix. Cook for a minute. Add prawns and coriander leaves and mix. Cook till the prawns are done.
  5. Cool the prawns and mix it with the dough.
  6. This roti needs to rolled with your hands like how we make akki roti.
  7. Take a clean thick cloth. Wet it with water and place it on the kitchen slab. You can also use plastic sheets and greasing it is oil.
  8. Take a small quantity of the dough (tennis ball size) and place it on the cloth. Pat it slowly and roll it out to an even roti using fingers to smoothen out the edges.
  9. Heat a non stick tava. Take a piece of kitchen tissue. Dip it in oil and grease the tava with it.
  10. Place the roti along with the cloth facing up. Slowly remove the cloth from one side.
  11. Cook for few minutes and turn over. Cook both sides till done and looks crispy and roasted. Serve hot.

My Tip:

The dough should be smooth and thick like akki roti/ thalipeeth dough.

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