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Wash, peel, and grate the radish using a medium grater. Set aside.
In a pan, bring water, nigella seeds, cumin seeds, carom seeds, chilli flakes, salt, chopped ginger, and green chillies to a boil.
Add the grated radish and fresh coriander. Cook for 2-3 minutes until the radish softens.
Reduce the heat and gradually add rice flour, stirring continuously to form a soft dough-like mixture. If the dough is too dry, add more water; if it is too loose, add more rice flour.
Turn off the heat and transfer the dough to a plate. Let it cool slightly.
Add oil and knead into a smooth, pliable dough while still warm.
Heat oil in a deep pan or kadai over medium-high heat.
Take a small portion of the dough, roll it into a ball, and dust lightly with flour.
Roll into a small disc of even thickness.
Gently slide the poori into the hot oil and press lightly with a slotted spoon to help it puff up.
Flip and fry until golden brown and crispy on both sides.
Remove with a slotted spoon and place on a paper towel to absorb excess oil.
Repeat with the remaining dough.
Serve hot Murauri Poori with potato curry, channa curry, chutney, yogurt, or pickle for a flavorful meal.
Roll the pooris to medium thickness—too thin, and they won’t puff; too thick, and they may turn chewy.
Squeeze out excess water from grated mooli to keep the dough from getting too sticky and difficult to handle.
Keep the oil temperature consistent while frying the pooris.
If you would like to have perfect round puris, use a round cookie cutter.
The best way to roll these puris is to roll them out between two parchment papers.
How do I make crispy Murauri Poori from scratch?
To make crispy Murauri Poori, start by washing, peeling, and grating 500 g of radish. Boil water with spices like nigella seeds, cumin seeds, and chopped ginger, then add the grated radish and cook for a few minutes. Gradually mix in 2 cups of rice flour to form a dough, knead it with a bit of oil, and then roll into discs before frying in hot oil until golden brown.
Can I make Mooli Poori gluten-free?
Yes, you can make Mooli Poori gluten-free by using gluten-free flour alternatives like chickpea flour (besan) or a gluten-free all-purpose flour blend instead of rice flour. Just ensure the consistency of the dough is maintained by adjusting the water as needed.
What are some good side dishes to serve with Murauri Poori?
Murauri Poori pairs wonderfully with potato curry, channa curry, chutney, yogurt, or pickle. These sides complement the crispy texture and flavor of the pooris, creating a delicious and satisfying meal.
How should I store leftover Mooli Poori?
To store leftover Mooli Poori, let them cool completely, then place them in an airtight container. They can be kept at room temperature for a day or refrigerated for up to 3 days. To reheat, simply warm them in a pan or microwave until heated through.
What can I substitute for radish in Murauri Poori?
If you don't have radish, you can substitute it with grated zucchini or carrots for a different flavor. Keep in mind that the moisture content may vary, so adjust the amount of water and flour accordingly to achieve the right dough consistency.
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