Chusela ( Rice poori) | How to make Chusela ( Rice poori)

By Basil Ali  |  8th Apr 2016  |  
4.2 from 4 reviews Rate It!
  • Chusela ( Rice poori), How to make Chusela ( Rice poori)
Chusela ( Rice poori)by Basil Ali
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

31

4

About Chusela ( Rice poori) Recipe

Chhattisgarh's main dish is rice and rice poori is the most easy to prepare and tasty dish.

Chusela ( Rice poori) is a delicious dish which is liked by the people of every age group. Chusela ( Rice poori) by Basil Ali is a step by step process by which you can learn how to make Chusela ( Rice poori) at your home. It is an easy recipe which is best to understand for the beginners. Chusela ( Rice poori) is a dish which comes from Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Chusela ( Rice poori) takes 10 minute for the preparation and 10 minute for cooking. The aroma of this Chusela ( Rice poori) make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Chusela ( Rice poori) will be the best option for you. The flavor of Chusela ( Rice poori) is unforgettable and you will enjoy each and every bite of this. Try this Chusela ( Rice poori) at your weekends and impress your family and friends.

Chusela ( Rice poori)

Ingredients to make Chusela ( Rice poori)

  • Rice flour - 2 cup
  • water to knead
  • salt to taste
  • oil for Deep frying

How to make Chusela ( Rice poori)

  1. Put the rice flour and salt in a ball and mix it well.
  2. Add hot water in the mix using a spoon and make a dough. Meanwhile, put oil in a pan for heating.
  3. Rest the dough for 5 minutes and then make equal size small balls from it. Use rice flour to dust and roll out to make pooris.
  4. Deep fry your pooris till it becomes light pinkish on both sides.

My Tip:

You can also use whole wheat flour for dusting while rolling out pooris. Making the dough in the right consistency is the key of this dish. You can replace deep frying with stir frying if you don't want it to be oily.

Reviews for Chusela ( Rice poori) (4)

Shweta Srivastava2 years ago

very nice pooris :D
Reply

Nassu ,2 years ago

rice flour or maida flour
Reply

R.Anandi Anand2 years ago

looks nice...will try...mr.basil Ali...
Reply

Ruchira Hoon2 years ago

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