Chawal (rice) ki poori (bread) is a legacy that comes from my late grandma. It's a unique dish that is unknown to many. And it's uncommonness is what makes it special. Chawal ki poori can be understood as a sandwich wherein the outer bread layers are made of a rice dough while the inside filling is ground Yellow Split pea. It's the best of both worlds - rice and lentil - two in one! Chawal ki poori has a longer shelf life than any of the usual Indian bread varieties which makes it ideal for food on-the-go. Have it for breakfast, lunch, dinner, or as a snack - this wholesome, rich delicacy will satiate your hunger to eternity. Bon appetite!
1. Blended Chane ki dahl (Split Yellow Pea)
2. Rice flour
4. Ginger, minced
1. Cook rice flour in a pot with some water. When the water starts evaporating and the rice flour starts to thicken like a dough, remove from heat and cook.
2. Knead with hands to make the dough smoother.
3. Add the ground chane ki dahl with ginger, salt, and heeng. Make a dough of this.
4. Make small balls of the rice flour dough as well as the chana dahl dough.
5. Roll the balls with a rolling pin.
6. Between 2 layers of rice dough, put a later of the chana dahl dough to make a sandwich.
7. Then with a soft hand, roll the three layers on top of each other such that they stick together.
8. Cook on a pan until golden brown.
Serve hot alone, with Chutney, Raita or any vegetable such as with Bharva karela.