Jolada Hittina Poori is a delicious poori fom North Karnataka. They make it using a mix of different flours. The major percentage of the flour mix is with Jowar flour. Along with Jowar, they add a few other flours to make a healthy version.
We can refer to this poori or vade as five flours vade. It is a mix of five different whole grains and lentils. Typically they mill these flours in large quantities and store them year long. When you require to make the pooris, we can add a spicy mixture of spices and chili to the flour and deep-fried. In North Karnataka, they call this Jolada Vade and I too went along with this as the person who shared this recipe did.
We can serve this deep-fried Jowar Poori with amla chutney and gasagase payasa on the side. I served it with Coconut chutney and kesari. The measurement of the poori yields 20 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 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 is quite tricky as the dough tends to stick to the board. Each time you roll out, make sure you dust it well.
Jolada Hittina Poori ~ A to Z Indian Pooris
For the Flour
- 4 tbsp Jowar Flour
- 2 tbsp Wheat Flour
- 1 tbsp Rice Flour
- 1 tbsp Besan
- 1 tbsp Urad Dal Flour
- Cooking Oil for deep Frying
- Salt to Taste
To grind into a paste :
- 1/2 tsp Ajwain / Carom seeds
- 1 tsp Cumin Seeds
- 1/4 tsp Pepper Powder
- 1/2 tsp Coriander Powder
- 5 nos Green Chilli
- 1/2 cup Coriander Leaves
- Salt to taste
- Take all the ingredients listed for the spice paste and grind to a smooth paste using little water.
- Take all the flour listed in a bowl, add salt and mix well.
- Now add the ground paste to the flour and combine everything well and knead into a soft but stiff dough using required water
- Divide into small balls and dust with flour and roll out to a 5 inch disc. While rolling out, please make sure you dust the balls well and gently roll out.
- Heat kadai with oil and when oil, gently slide these discs and deep fry on both sides.
- Serve the jolada vade/poori with any chutney.
This was part of the AtoZ series I did on Indian Pooris, for the entire collection of A to Z Indian Pooris, check the roundup.
If you are looking for different options for Indian Breakfast and feel adventurous about making it in alphabets, do see the roundup of A to Z Indian Breakfast dishes.