Coconut Poori Recipe - Most Popular And Crunchy Coconut Poori Recipe

STEP : 1

Take the soya chunks in a wide bowl, pour hot water to that bowl. Wait 10-15 minutes to dehydrate the dry soya chunks.

STEP : 2

In a kadai fry the chopped onion or whole small onion with addition of oil till it turn into golden colour.

STEP : 3

Saute the onion well, When the onion turn to golden colour, add chopped tomato to the fried onions.

STEP : 4

Add 5 ￜ 6 numbers of red chilies to the fried onion and tomato. No need to over fry the tomato. Just fry the tomato till the skin peel off.

STEP : 5

Add 1 ￜ tsp of coriander powder to the onion , tomato and red chili fried mixture.

STEP : 6

Add whole black pepper and cumin seeds to this onion,tomato mixture and then mix it well.

STEP : 7

Take the coconut and grate it well , add small cup of grated coconut to this mixture.

STEP : 8

Saute and mix it well, switch off the flame. Then cool down the mixture then grind it well with addition of water. keep the grounded masala aside.

STEP : 9

Heat the kadai well then add oil, when add get heated add urad dal, when it get roasted well add mustard seeds

STEP : 10

When the mustard seeds stops its popping sound add already prepared ginger, garlic, cinnamon and cloves paste.

STEP : 11

When the ginger garlic paste leaves its raw flavor and fry it well. Add already prepared onion tomato paste to this.

STEP : 12

Simmer the flame and saute it well, after some time masala gravy leaves oil drops.

STEP : 13

Add 1ￜ tsp of garam masala powder, mix it well no need to add water to that masala paste. Care should be taken .

STEP : 14

Add water to this and make it into thin curry. Because while adding soya chunks that absorb water and make the gravy thick.

STEP : 15

When thick curry is get boiling condition add already soaked and water squeezed soya chunks.

STEP : 16

Add required salt to the curry. Approximately add 1 tsp of salt. Stir it well .

STEP : 17

Add pinch of turmeric powder to the curry, mix it well. Simmer the flame and close it with lid. Stir it in time intervals.

STEP : 18

Give some time to cook the recipe. When the curry turn semi gravy, taste it and adjust the salt taste. Switch of the flame and keep it aside.

STEP : 1

Add the enough water to the rice and soak the rice to 3 - 4 hours.

STEP : 2

Take the coconut and scrap the coconut. Keep it aside. Drain the excess water from the soaked rice.

STEP : 3

Grind the already Soaked rice and scraped coconut into thick paste with addition of some water.

STEP : 4

The rice and coconut paste should be thick as like chapatti dough. Add rice powder to adjust the consistency

STEP : 5

When the dough is change to chapatti dough consistency and keep it aside for few minutes.

STEP : 6

Make small medium size balls from the dough. Mean while heat the oil for deep frying.

STEP : 7

Take butter paper for spreading the dough into thick (not to so thick) roti by pressing with fingers. Butter paper is not available means use wet cloth.

STEP : 8

Taste heat of the oil, add pinch of the dough instantly comes upper side, that is the correct time to add the roti to the oil.

STEP : 9

Press the roti by using the ladle, this process helps to puff the roti. Turn both the sides of the roti.

STEP : 10

Remove the roti from the oil, drain the excess oil from that by using bloating paper.

STEP : 11

Crunchy and taste Coconut roti is ready for taste, serve roti with soya chunk gravy.