Kamini Bhog Chirer Puli
Kamini bhog rice is the medium grain glutinous sundried [Atap] rice. Due to the special aroma of Kamini bhog atap, the rice flakes [chira] of this rice is highly flavourful and after cooking the grains remain moist, tender and produce a very aromatic dish. Rice flakes are prepared from the kamini bhog paddy therefore is extensively used in rituals across Bengal in rural, semi-urban and urban areas throughout the year.
The preparations made from it are not only easy to make but they can be prepared in a short notice as well. It can be fried with spices and chillies to make a hot and tasty snack or taken as a nutritious drink by mixing it in milk and curd. Since it is made from paddy, it is easily digestible. In some recipes it is also used to increase the aroma of traditional Bengali curries and to thicken gravies.
The process of extracting the rice flakes is very well established and simple. Paddy is cleaned and graded to remove impurities and then soaked in hot water for about 45 minutes. It is then dried and roasted. Subsequently it is taken to a mill for processing and the flakes are passed through sieves to separate bran and broken flakes and to obtain flakes of fairly even size.
Prep time: 30 min | Cook time: 30 min | Total time: 1 hour
Yield: 20 pcs | Serving size: 4 pcs | Calories per serving: 320 | 5 stars based on 10 reviews
Ingredients
- Flattened or beaten rice: 400 g
- Semolina / suji: 1/4 cup
- All purpose flour: 1/4 cup
- Hot water: 1/2 cup to knead the dough
- Khoa: 1/2 cup
- Shredded coconut: 1/2 cup
- Jaggery: 1 cup
- Ghee or groundnut oil: for deep frying
- Powdered cardamom: 1 tsp
- Salt: one pinch
- Minced dried fruits (optional): 1 tbsp
Directions
- Wash and clean the flattened rice [chira চিড়া] and drain all the water. Mix semolina, flour and salt with it and add hot water slowly to make a tight dough. Cover and keep aside.
- In the meantime mix shredded coconut, jaggery, khoa, dried fruits and cardamom in a bowl to make the filling. Heat this coconut mixture in a pan on low flame while stirring until it binds well and comes together easily. Remove and allow it to cool.
- To make the dumplings, form small balls from the dough. Press lightly in the center with the thumb and fill a small quantity of the coconut mixture so it can be covered well with the dough. Shape the dumplings as desired.
- Heat oil or ghee in a pan and deep fry the dumplings until they change slightly in colour. They can also be steamed on a double boiler or cooked in the microwave oven for about 2 minutes on high.
- Serve fried, steamed or soaked in sweetened milk. In our family we prefer eating traditional chirer puli for breakfast after soaking them overnight in sweetened milk.
Although aromatic rices popular in the global market are mostly long-grained, many Indian indigenous aromatic rices are small and medium-grained. Many such traditional varieties are now rare or close to extinction. Some of these varieties possess excellent aroma and quality traits such as kernel elongation after cooking and distinctive flavour.
Rice flakes, also popularly known as poha, are widely consumed across India and South Asia. They are commonly eaten as breakfast or light meals. Different regions prepare flattened rice in their own distinctive ways.
Aval Nanachathu (Kerala): Beaten rice mixed with milk, sugar, coconut and banana pieces.
Aval Velayichathu (Kerala): Beaten rice fried in ghee with jaggery, coconut and nuts.
Dahi Chiuraa (Nepal): Flattened rice mixed with banana, yogurt and sugar.
Dhau Baji (Newar cuisine): Roasted flattened rice served with yogurt and sugar.
Chirer Pulao (Bengal): Flattened rice cooked pilaf-style with nuts, raisins, chillies and spices.
Chire Bheja: Flattened rice soaked in water and flavoured with lime, salt and sugar.
Chuda Kadali Chakata (Odisha): Beaten rice mixed with milk, banana and jaggery.
Kanda Pohe (Maharashtra): Flattened rice cooked with onion, potato, mustard seeds and turmeric.
Dadpe Pohe: Fresh coconut, green mango and spices mixed with beaten rice.
Dahi Chuda (Bihar & Odisha): Flattened rice mixed with yogurt and sugar, often eaten during Makar Sankranti.