Murauri (radish poori)

Servings: 4
Preparation time: 10 minutes.
Making dough time: 5 minutes.
Frying time: 10-12 minutes.
Total time: 27 minutes.

There is a saying that spicy food leads longer life; chilli is used to spice up food in most of Asian countries, Africa and Latin America and it entered the Indian cuisine in the 16^th century with bang.

“Murauri Radish Poori”, made with rice flour, chilli and grated/chopped radish, is a traditional delicacy from the rural heartlands of Bihar, India, especially cherished in regions where rice is a staple.

In Bihari style of cooking; rice flour kneaded with cooked hot chopped radish along with fresh green chilli and ginger pieces.

These pooris are typically prepared during winters, when radish is in season and families gather around a warm kitchen to enjoy hearty meals, seasoned with green chillies, carom seeds (ajwain). It is often served with Spicy Chutneys, Curd, or Potato Curry.

Murauri/Radish Poori is more than just a meal; it’s a celebration of local produce, seasonal wisdom, and homegrown tradition passed down through generations.

It can be served as breakfast, and can be served with tea, as per your choice.

Ingredients:

Rice flour (chawal ka Aata): 200 gm.
Muli (radish): 100-150 gm.
Green chilli: 2 no.
Ginger: 2” piece
Salt: 1 teaspoon
Ajwain (Carom seed): 1 teaspoon
Kalonji (Nigella seed): ¼ teaspoon

Preparation:

Chop radish, ginger and chilli, boil/ microwave along with half cup of water, keep aside.
Take a wide vessel; put Aata, Ajwain, green chilli, ginger and salt, add boiled radish in small quantity and knead them, if required, put small amount of water till the dough becomes soft; similar to chapatti dough. You can knead this in food processor too; it will be easy, kneading hot by hand is difficult.

Method:

Divide dough into 12-15 parts and make the ball and roll with wet hands till 2-3 inch diameter circle as shown in the photo.
Heat oil in a pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil; it should come up slowly; otherwise wait for a while and test again. Deep fry all poori in batches on high flame, after they start to puff slowly turn over.
Fry till it becomes golden brown; mouth watering Murauri (radish poori) is ready to serve with afternoon tea.