Wednesday, 22 October 2014

KHARI NIRI / KHARYA NIRYA / SALTY PLEATED FLOUR PETALS / खारी नीरी



KHARI NIRI / KHARYA NIRYA / SALTY PLEATED FLOUR PETALS / / खारी नीरी 

INGREDIENTS

Maida / refined flour
1 cup
Owa / carom seeds OR jeera / cumin seeds OR black pepper pdr coarsely ground  OR kalonji / onion seeds (any one or two of these)
1 tsp
Salt
T.T.
Oil
3 tsp + for deep frying

METHOD:



1.       Sieve the flour, add salt and owa / jeera / pepper / onion seeds any of your choice into it.



2.       Also add in 3 tsp oil and rub the oil into the flour to create sand like consistency.


3.       Add in water little at a time and create  stiff dough (poori consistency).

4.       Keep covered for 1 hour. Then again knead the dough very well till it is smooth.


5.       Make balls a little smaller than a marble.

6.       Roll them out into a thin poori, make sure you roll it as thin as possible.



7.       Cut the poori into half. Keep aside one half and roll the other half lengthwise making sure you give a little pressure on the straight cut side to roll it more thinner than the other surface.


8.       Now take the poori half in your fingers and fold it in half. Hold the fold in your pinch and give another fold to the two sides so that it looks pleated.



9.       Join the two pointed ends to the pleated base and seal it together so that it sticks.


10.   It will look like a pleated flower petal. Put them on to a plate or a tissue and allow them to dry a little from outside for 1 hour, keep turning them over at regular intervals for even drying.

11.   Heat oil till smoking hot, put the flame on low and allow the oil to cool down to low temperature.


12.   Deep fry the nirya on very slow flame till they are evenly fried, especially at the thicker pleated end. Be very careful, if the oil is too hot, the nirya burn easily.


13.   Remove them on to a kitchen tissue, allow to cool.

14.   Store them in an air tight container.



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