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Chausela
Chausela, from above
VegVeganChhattisgarh

Chausela

Rice flour puris that puff up crisp and light. Chhattisgarh's festival breakfast.

40 minTime
3 gProtein each
mildSpice
The rice puri2 chapters · 1 min read

Make it your way

Grandma's wayScalded rice flour dough fried into crisp puris.
The original
317kcalsame
3 gproteinsame
1 gfibresame
40minutessame

Chausela as Chhattisgarh's homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice flour1½ cups
Water1 cup, boiling
Cumin seeds½ tsp
Saltto taste
Cooking oil (vegetable oil)for deep frying, about 1/4 cup absorbed

Method

4 steps
  1. 1Boil water with salt and cumin. Add the rice flour, stir, cover and leave 5 minutes.
  2. 2Knead while warm with greased hands until smooth.
  3. 3Pat into small thin rounds between greased sheets.
  4. 4Fry in hot oil one or two at a time, pressing gently so they puff. Keep your face back and drain on paper.
Serve it like this

Serve hot in a basket with tomato chutney and aloo sabzi.

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Make it a meal

What goes with Chausela: a bread or rice, a side, something to drink and something sweet.

With a main Aloo matar30 min
With a main Dubki kadhi50 min
On the side Andhra tomato chutney25 min
On the side Bengali aloo dum40 min
To drink Masala chai10 min
Something sweet Dehrori60 min
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