"Spicy~Sweet~Crisp Sabudana (Tapioca Pearls) Poori served with chilled Aamras" ... Sabudana Poori is my own concoction prepared on a hunch and I am immensely pleased with the taste of these spiced crisp poories when dunked in chilled aamras (sweet mango puree) prepared using Aapus (Alphonso) mangoes ... one of my best dishes prepared for sure ... Yummilicious …..
** These crisp Sabudana Poories I prepared today have given me tremendous joy and satisfaction on getting perfectly fried poories. We relished them dunked in chilled Aamras (sweet mango puree) prepared from sweet and delicious Aapus/Alphonso mangoes that are abundantly available in Mumbai and this year somehow there is a bumper crop of these mangoes, though they differ in quality, but are available cheap and in plenty. I love creativity in preparation of dishes and all those who follow my Blog are aware of it and when I get satisfactory results on the first round/trial itself my joy knows no bound. I had been wanting to try out something different with sabudana for a long time now, I had prepared the payasam with addition of fruits pulps decades back when it was hardly known and my friends all loved the same very much. There are so many dishes with twists that I have prepared in making of poori but this one really was something done just out of the blue hesitantly as I myself was not so sure of its outcome. But trust me it was simply awesome.
** I had just one cup of prepared sabudana which I had kept aside stored in fridge that was in excess after preparing vadas. For the last few days I was toying with the idea of preparing poories using sabudana as I was bored with preparation of different types of vadas with them. I googled but could not find much, and few were not very interesting and I was not tempted to follow them as I wanted a puffed poori to be served with aamras. So after thinking a lot decided to try out my own method of preparing poories with them., using some spices to spice up the poori and also used multigrain atta / flour as it gives better textured poories. I also added a little bit of rava to bring in crispiness to the poories. I had alphonso mangoes at home which are in season now and are available in plenty. I prepared aamras and kept it overnight to get chilled properly. And the next day I prepared the poories and relished them with aamras. It was really a very unique and awesome combination and my hubby and a friend who had come over loved it very much. Sharing the simple recipe below, try it, tastes awesome.
** Here is my method of preparing "Spicy~Sweet~ Crisp Sabudana (Tapioca Pearls) Poori” … My Style ….
** Preparing of Sabudana / Tapioca Pearls : Soak ½ cup of large sized variety of sabudana/tapioca pearls in a large bowl adding about 3-4 cups of water. Leave this covered aside for about 2 hours. Drain off the water completely and leave it aside to swell on its own for another 2-3 hours. You can prepare this in advance and keep it in the fridge and use as and when necessary. It remains good for 2-3 days. Sabudana should swell properly and look like small white pearls for you to get the best spongy effect. So soaking and resting period is very important. You may add in the sabudana directly but the effect will not be the same as the soaked one. Immediately cooked one;s will not give you the above softness sometimes. But you are free to choose whichever method that suits you.
** I have used about 1 cup of prepared Sabudana / Tapiocas Pearls for this recipe, which gave me about 12 large sized poories.
** For Preparation of the Poori : Add about ¾ cup of prepared and kept sabudana leaving aside about a handful aside for addition later, into a mixer grinder. Now grind the same into a coarse mixture without addition of water. Now add in 6-8 green chillies cut into pieces, ½ to 1 inch of ginger also cut into pieces along with a teaspoon of jeera and run the mixer a minute.
** Now add in 2-3 tblsp of water and grind all to a rava textured mixture paste. Remove the paste in a wide stainless steel bowl and add in the remaining prepared sabudana kept aside, salt to taste, 2 tblsp of fine chiroti rava, 2 tblsp of powdered sugar, pinch of ajwain, handful of finely chopped coriander leaves, 2 tblsp of edible oil and mix coarsely.
** Add in approximately about 2 cups of multigrain atta/flour and mix all ingredients into a mixture kneading to a crumble texture. Now add in little bit of water and bind to a smooth tight dough. Use only that much water how much is needed and see to it that the dough is not very smooth, for preparation of poori, we always need a tight dough.
** Apply a little bit oil over the surface of the dough and keep it aside covered for 20-30 minutes for resting. This releases the gluten in the dough and makes it softer and more digestible on consuming. Be it for chapatti/parathas or roti always give the prepared dough a resting period of 30 minutes, it is necessary to do so.
** Now once again knead the dough and roll it into a long roll like rolling pin evenly. This always helps in getting even sized poori dough balls for rolling. With the help of a knife cut them into even sized cuts. Apply some oil on hand and spread a light hand on the cut pieces of dough. This ensures they do not dry up and also helps in rolling without dusting.
** Roll out the each ball evenly into a 3.5 to 4 inch dia circle, taking care to see that they are evenly rolled. The poori should always be rolled evenly. They should not be too thick or too thin, as both will not give desired results. The poori should be slightly thicker than the roti, that’s all. Also with practice, you will learn to roll them evenly.
** While you start rolling the poori, keep a kadai / pan with plenty of oil on full heat, once it comes to smoking point, lower the heat to medium and wait for a few minutes. Meanwhile, you can roll the poori and keep them ready to be deep fried. Once the required number of poori are rolled and ready check the heat level of oil in kadai.
** Note : For checking if the oil is hot enough, Just add in a pinch of the dough into the oil, if it hits the bottom and comes back sizzling the heat is correct for deep frying. If the dough does not bounce back and takes more time that means the oil is not hot enough and if it bounces back but comes out dark or burnt that means the oil is too hot. Always remember, the correct heat level throughout deep frying of poori is very important to get well puffed~cooked poori.
** Now slide in one poori gently into the hot oil, once it comes back sizzling, keep pressing it gently on sides with little pressure with a long handled spatula that has holes in it, this enable the poori to blow up from within and puff up evenly and nicely. Once if puff up, wait for a few seconds and then gently flip it to cook on the other side. Wait for a few seconds for the other side to be cooked too, then again flip it back and after just 1-2 second gently remove it with the holed spatula allowing excess oil to drain back into the kadai.
** Now repeat the process with other rolled out poories by deep frying them exactly as mentioned above. Maintain the heat at the same temperature throughout the process of deep frying. It is very important to have constant heat.
** “Spicy~Sweet~Crisp Sabudana (Tapioca Pearls) Poori” is done and ready to be served. You can serve these poories with any bhaji or side dish of your choice. I served them for lunch with Aamras (Sweet Mango Puree). Aamras Poori as you all know is a famous combo of dish common during summer time in most Indian homes as mangoes are available in plenty then. Tastes awesome. Try this out, children simply love this combo.
** Note : These poories sometimes does not puff up fully into a puffed ball due to the ingredients like chilli pieces and jeera as is the case in this poori etc. added on into the same. They sometimes create small holes while rolling which does not enable the poori to get puffed up properly
** Note : You can check up on the step by step pictures posted elsewhere on poori recipes. If still not confident or not sure always check up once for the procedure from your willing neighbor who knows it or on You Tube. Getting to learn firsthand from your family is always the best way, as you will be witnessing the procedure yourself.
** "Aamras Poori" is a very common and very famous combo of dish that is served almost at all functions during the summer time when mangoes are available in plenty. This is a simple dish but tasty and very sought after one specially by children, if you are new to this dish, go through the link given below for the recipe …..
** You can use the search option for "Poori" where you will get many more varieties prepared and posted. Do try out various combo poories and enjoy with any side dish of your choice. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** You can also click on the link below for checking the same.
** Please do check the article written by me on Poori, for which I have shared the link below ...
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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