Chousela/Rice Poori | Madhu Agrawal

Chousela/Rice Poori | Madhu Agrawal
Chousela-Rice Poori

Chousela is very famous delicacy of Chhattisgarh aka “chawal ki poori”. Chhattisgarh is known as “bowl of rice” and this cuisine justifies the title completely.  I've learnt this dish from my mother who is a very good cook. Everyone loves this dish whenever I prepare it. So without much further ado let’s start with the recipe.


For Chousela:-

  • 250gm- Rice flour.
  • 100gm-Split Black Gram.
  • 2 Tsp ginger garlic and chili paste.
  • Salt According to taste.


For Peas Curry:-

  • 200gm- Peas.
  • 3 -Boiled potatoes.
  • 3 -Tomato.
  • 2-3 piece- Green chilli.
  • Cumin, mustard (Sarso).
  • 1 TBS- Oil
  • 3-4 garlic finely chopped.
  • Turmeric powder, coriander powder, Garam masala.


For Red chutney:

  • 50gm- Red chilli.
  • 3 Tsp- Lemon.
  • 15 Buds (kalli) of garlic.
  • Salt According to taste.
Chousela-Rice poori 2

Method of preparation:

Firstly knead the dough of rice flour with water. Keep Split black gram in water for 4 hours. Then add grinded dal, ginger garlic paste & salt to taste in rice flour dough and knead the dough. And the dough is done.


For Peas curry:

  1. Keep the peas in water for 4 hours & boil potato and peas together after adding salt to taste.
  2. Add turmeric powder, chilli powder, garam masala in boiled peas.
  3. Then take some oil in the pan, warm it until oil gets hot enough. Add rai, cumin, chopped green chilli, chopped garlic. And add chopped tomatoes in it.
  4. When tomato is ready, add boiled potatoes and peas. Stir and fry for 10 minutes.

For red chutney:

Grind all the ingredients of red chutney in the mixer. Your red chutney is ready.


For Chousela:

  1. Warm some oil in the pan. Take a small portion from the dough and make a small circle with very light hand with the help of roller pin.
  2. When the oil is hot enough, add the rolls in the pan, fry it until it gets fluffy and light brown in color. And it is ready to serve.

Serve Chousela with peas curry and red chutney.

NOTES (DO's & DONT's):

Roll the Chousela dough with very light hand, then only it will get fluffy. Fry until it gets crispy.

Preparation time:

1 Hour.


4 Persons.

Madhu Agrawal

About Chef:

Hi! I am Madhu Agrawal,  I’m a housewife. I love to travel and play games.