Phenori / Sweet Satta

-
Phenori also called as Sweet Satta is a sweet dish prepared during special occasions specially during Diwali. My mom always used to  prepare it during Diwali and we kids used to finish all within a week. Personally, I am not a sweet lover but I can't stop eating Phenori. They are so yum, crispy and tasty.

 The procedure to prepare it looks difficult but is really not so. Try preparing little at first so that you get an idea how it tastes or how much difficult it is.

NOTE : 
  • Sugar Syrup can be used instead of Sugar powder.
  • Phenori should be fried properly else they will become soft.
  • You can sprinkle chiroti rawa  or rice flour to make them crispy.
  • Roll from center to the side. All the layers should be clearly visible. And avoid the centre from getting thin.
  • The number of layers can be 3,5 or 7.
  • The oil/ghee to fry should be medium hot and not too hot.

Preparation Time : 30 Minutes

Cooking Time : 5 Minutes

Total Taken : 35 Minutes


PHENORI

Ingredients:

Maida / All purpose flour1 Cup
Salta pinch
Water as needed
Ghee / Oil2 tbsp

To Spread :
Rice Flour / Chiroti Rawa1/4 Cup
Ghee / Oil2 tbsp
MaidaTo dip and roll

 To Fry :
Oil / Ghee1-2 Cups

 For Coating :
Sugar 1 Cup
Cardamom 3-4

Method :


  • Powder the Sugar along with Cardamom and keep it aside for coating. 
  • Knead together Maida along with ghee and sufficient amount of water to make a hard dough similar to that of a consistency of a poori.
  • Allow the dough to rest for an hour or two by covering it with a wet cloth or closed container. 
  • Pinch dough into small balls and roll into thin poori's by dipping in maida.
  • Take 5 poori's. Apply some ghee and sprinkle 1/2 tbsp of rice flour / chiroti rawa on first puri. Place the next one 1 inches from the edge of the first one, so as the second one will cover 2-3 part of the first poori. Repeat the same for all the other poori's.
  • Once all the 5 poori's are placed one over the other, gently but firmly roll the first poori's edge inwards and roll it until it reaches the last one.
  • Gently press along the rolled in puris to avoid any open ends.
  • Cut the roll into 1/2 inch pieces with a sharp knife.
  • Press the cut pieces slightly and roll it again.
  • Repeat the same for all poori's
  • Heat Oil / ghee and deep fry all the rolled phenori on both sides until crispy and its color changes to light brown.
  • Take out of oil. Cool for few seconds.
  • Dip in sugar and cardamom powder mix.
  • Serve once cooled or store in an airtight container.

PHENORI

Comments

Post a Comment

Popular Posts

Maddur Vada

-
Image
Maddur Vada is one of my favourite snack. It is crispy and soft inside with awesome onion flavors. This snack was first originated in a town called Maddur which is on the way from Bangalore to Mysore and thus the name Maddur Vada. As kids, we used to wait to go from Mysore to Bangalore on train only for the sake of this Maddur Vada. It is very simple to prepare with basic ingredients available at home and also very tasty. NOTE :  Can add 1/2 Cup Fine Semolina / Chiroti Rava / Suji if needed. Can add 2 tbsp Jeera if needed. A pinch of hing is optional. You can also pat the lemon sized dough on a greased non sticky paper or laminated paper. Ghee can be used instead of oil in a dough. Preparation Time : 10 Minut es Cooking Time : 5 Minutes Total Time : 15 Minutes Yield : 2-3 servings Maddur Vada Ingredients: For Dough : Plain Flour / Maida 1 Cups Rice Flour 1/2 Cup Salt as needed Water as needed Green chilies 4-5 finely chopped Ginger / Adarak 1 in
Read more

Sev Puri / Sev Poori

-
Image
India is well known for it's chaat items. The taste of chaat items varies among different states. Sev puri is famous in the streets of Mumbai. My favourite chaat item which can be easily prepared at home and is a very healthy dish. Everybody loves this and can be served as a appetizer, evening snack or as a substitute for meal. NOTE :  Hot/mint/green chutney and tamarind/sweet chutney is used to add extra flavor. You can skip it if needed. The 2 types of chutney prepared can be stored in an air tight container in a refrigerator and can be used for other purposes also. You can use pani puri's puri,sev puri's puri or even papdi. The garnishing can be adjusted as per the taste. Chaat Masala is used for better taste. Preparation Time : 5 Minutes Cooking Time : 10 Minutes Total Taken : 15 Minutes Yield : 3-4 servings Sev Puri/Sev Poori Sev Puri/Sev Poori Ingredients: For Sweet/Tamarind Chutney : Dates 4-5 Salt as needed Tamarind lem
Read more

Gointa Podi ( Pointed Gourd Fry )

-
Image
This is almost all Konkani people's favorite dish. Usually we prepare this for festivals. My husband and my in-laws simply love this dish. It is simple and yet very tasty. Anybody can try this for evening snack or can have it along with lunch. One can use potato, Bitter gourd / Kaaraate, Spine gourd / Phaagila or any other vegetable of your choice. This recipe was shared by my Mother-in-law. NOTE : Number of chilies depend on how spicy they are. I am using 12 as mine are not very spicy Time Taken : 20 Minutes Yield : 2-3 servings Gointa Podi ( Pointed Gourd Fry ) Ingredients: To be grinded  : Red Chillies 12 nos Asafoetida / Hing                            1/2 sp Coriander 2 sp Salt  as needed  Rice Grain 1 Cup  Tamarind 1/2 Inch  Others  : Oil for frying Semolina / Ravo 1 tbsp Rice Flour 1 tbsp Pointed Gourd / Gointa  5-6 Wash and drain Rice grain. Keep it  for 1/2 hour.  Method :      1.  Make a paste of above mentioned ingredients b
Read more

Pepper Chicken / Chicken Stir Fry / Chicken Kali Mirch

-
Image
This recipe is my favorite. Simple, healthy and very tasty. Clears the throat completely thus very good for cold and sore throat. This is the simplest chicken item with least number of ingredients. NOTE :          Optional :  Can use capsicum and onions if needed. Can use finely chopped coriander leaves to garnish. Can use 1 tbsp Vinegar also. Time Taken : 15 Minutes Yield : 3 servings Pepper Chicken / Chicken Stir Fry / Chicken Kali Mirch Ingredients:   Coriander Leaves little finely chopped Garlic / Losun 4-5 finely chopped or smashed Ginger / Adarak 1 inch finely chopped or smashed black pepper  powder / Kali Mirch 2 tbsp Soya Sauce 1 tbsp Others: Chicken 200-300 gms Salt as needed Oil 2-3 tbsp Green Chilies 2-3 vertically splitted Clean and wash chicken pieces. Method : Chop the chicken into small pieces. Take a pan, add oil, garlic, ginger and green chilies. Fry for 1 mint and then add chicken, soya sauce and pepper powder. Ad
Read more