Ggluten free, Rice flour poori is very popular recipe of Goa and Kokan areas.
Rice flour – 1 cup (170 grams)
Oil – 1 tbsp
Cumin powder – ½ tsp
Salt – less than ½ tsp or to taste
Fennel powder – ½ tsp
Coriander powder – ½ tsp
Oil – for frying pooris
Warm some water for kneading rice flour to make pooris.
In a big mixing bowl take rice flour, coriander powder, fennel powder, salt and cumin seeds. Also add 1 tsp oil and mix everything well then add lukewarm water in small parts to knead soft dough.
Cover the dough and keep aside for 20 to 25 minutes to rest. Heat some oil in a wok or pan for deep frying the pooris.
Pinch small to medium size balls from the dough and cover to prevent the dough balls from drying.
Now lift a dough ball, grease your hands with some oil and roll into round shape. Place this dough ball over a polythene sheet and press gently with your hands or a rolling pin in round poori. Keep it little thick.
Gently slide the rolled pooris in oil and deep fry until it gets puffy and golden brown from both sides.
Drain out the fried pooris on kitchen paper towels to remove excess oil. Similarly prepare the rest.
Tempting and sumptuous rice pooris are ready.
Serve steaming hot with any dal, chana masala, aloo masala or any other sabzi you like along with some chutney and pickle.
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