Jolada Hittina Poori is a delicious mixed flour poori from North Karnataka. The flour is majorly made of Jowar flour, with the addition of few other flours to make a healthy version.
This poori or vade can also be referred to as five flours vade as it is made with a mix of five different whole grains and lentils. Typically these are milled in large quantities and stored. When you require to make the pooris, a spicy mixture of spices and chili is added to the flour and deep fried. In the North Karnataka, they call this as Jolada Vade and I too went along with this as the person who shared this recipe did.
These deep fried Jowar Poori can be served with amla chutney and gasagase payasa on the side. I served it with Coconut chutney and kesari. The measurement of the poori yields 20 number of big sized vade/poori.
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Though this is a deep fried dish, the whole grains or flour used makes it an interesting one. You can go ahead and add the whole grains and get it milled. I used the flour instead.
Though the flour is measured in kilos, when measured in cups, you will have to use 4 cups of sorghum/Jowar, 2 cups of wheat, 1 cup of rice, 1 cup of split bengal gram/chickpeas and 1 cup of split black gram mixed together and floured in the mill.
Instead of using cups, I used the ingredients in the same ratio. With the measurement I have given below, I got about 10 pooris.
Rolling out these discs are quite tricky as the dough tends to stick to the board. Each time you roll out, make sure you dust it well.