Hyderabadi Chobe ki Puri aur Kheer

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My today’s recipe Chobe ki Puri is much similar to North-Indian Gujiya, Maharastrian Karanji, Kajjikaya in Telugu and also closely resembles with Latin-American Empanada and Shekerbura from Azerbaijan. Food never stops to wonder me…..

I believe every family will have their own special recipe(s) which they make occasionally, seasonally and traditionally on very special occasions and Eid. Though over the years I have mastered, learnt and penned some of my family favourite recipes, I still feel some recipes are ‘the best’ when made by my mummy, nanima (grand ma) and ammi (mom-in-law)..

This month we are celebrating ‘COOKING FROM YOUR MOTHER’S FOOD’ in our theme based Muslim food Blogger Challenge, and I thought this would be a perfect opportunity to share with you a very special and my family favourite ‘Chobe ki Puri aur Kheer/Chobay ki Poori aur Kheer’ recipe. Chobe ki Puri aur Kheer is mostly made in Rajab رجب‎ (seventh month of the Islamic Calendar) in many households in Andhra and Telangana till date. I remember eating these Chobe ki Puri a lot whenever we visited my choti nanima’s (grandma’s co-sister) house. My mom use to make a huge batch of these puris long with khajoor, Muruku/Chakralu/Murmura Chivda before our summer/winter holidays begin. Till date mom makes it a point to keep a fresh stock of homemade snacks to much anytime.

Chobe ki Puri is often served with warm kheer which is either made of semolina or coarsely ground rice. The filling in Chobe ki Puri is mildly sweet, coarse and rich with nuts. The outer layer is crunchy, flaky and made of whole wheat flour or all-purpose flour. Traditionally chobe ki puri is deep fried, but these days you can easily find baked version of this in many sweet shops in Andhra and Telangana. Chobe ki Puri is also called as Meetha Samosa (Sweet Samosa) or just samosay in Hyderabad. As the custom continues in many Muslim houses…the new bride and new mom takes with her multiples of 5/7/9/11 different varieties of sweets to her in-laws house, these chobe ki puri is always a part of that grand sweet list.

I am out of right word now to describe my feeling when I get to relish these crunchy and mildly sweet momade chobe ki puri generously dipped in creamy and warm kheer. The first bite is like riot of flavours…warm kheer will hit your taste buds and then the crunchy crust of puri and then the coarsely ground dry nuts, sugar, cardamom and dry coconut bombard your taste buds. Yum isn’t it??? Then what are you waiting for…scroll down to check Step by Step recipe and try today….

Hyderabadi Chobe ki Puri aur Kheer

Makes: 20; Prep Time: 30 Min; Cooking Time: 30 Min

INGREDIENTS:

FOR FILLING:

  • ¼ cup Sugar
  • 20 Almonds
  • 20 Raisins
  • 10 Cashews
  • ½ cup dry Coconut flakes
  • 3 green Cardamom

FOR OUTER CRUST:

  • 2 cups Wheat flour, ½ cup for dusting
  • ¼ tbsp. Salt
  • 3 tbsp. Ghee
  • Water for kneading

OTHER:

  • Oil for deep frying
  • ½ cup Water
  • Clove/Fork/Pizza Wheel

PREPARATION:

PREPARING FILLING/CHOBA:

  • Soak almonds for 3-4 hours and remove the skin. Spread them on kitchen cloth and wipe dry. Leave to dry for 10-15 minutes and cut them into slivers.
  • Remove the pods from cardamom and powder them. Cut the cashews into pieces and set aside.
  • In a non-stick pan, toss slivered almonds, dry coconut flakes, raisins and cashew nuts on low flame for 2 minutes until dry fruits are lightly tossed.

  • Remove from pan and spread this on plate to cool. Upon cooling mix in sugar and cardamom powder.
  • This is our filling and is called Choba. Cover and set aside.

PREPARING OUTER CRUST/PURI(POORI):

  • Take whole wheat flour, ghee and salt in a bowl. Gently mix the ingredients till the mixture resembles crumb. Slowly add water and make a soft pliable dough. Cover the dough and rest it for 15-20 minutes.
  • In a small bowl take cool water and set this aside. (We will use this water as sealant).

  • Knead the dough for a minute and divide the dough into equal balls. Lightly dust the work surface with flour and take a ball and roll it into a small circle of about 1/8 inch thick. (You can even use Poori Presser)
  • In the center of the circle, add a tablespoon of filling/choba. Dip your forefinger in water (step 2) and gently wet the outer edge of the circle.

  • Carefully close the circle in half. Now you can pinch the edges, or you can use pizza wheel to trim away the corners or you can use clove/fork to make pattern to seal the edges.

  • Repeat and complete until all the balls of dough are done. Keep the prepared pooris on a flour dusted kitchen plate or baking paper.

  • Heat enough oil for deep frying and gently lower 2-3 pooris into it (add pooris depending on the size of the kadai, don’t overcrowd).

  • Deep fry on medium flame by turning in between until the pooris turn nice golden on all sides.
  • Using a slotted spoon carefully remove them on to a plate. Arrange them on a kitchen towel/tissue in a single layer until all the pooris are fried.

SERVING:

  • You can serve them warm or you can serve them upon completely cooled. Mom serves these Chobe ki Puri with rich, creamy and warm Semolina Kheer.

STORING:

  • Upon cooling completely transfer them to a clean and dry air tight container.
  • These chobe ki puri stays fresh for 2-3 weeks.

FILLING/CHOBA VARIATIONS:

  • Some people add khus-khus (poppy seeds) to filling. Some add semolina.
  • You can play around with ingredients.
  • My mom sometimes adds Chironji to choba.

I thank Shazia of ‘From My Kitchen’ for coming up with this beautiful them of ‘COOKING FROM YOUR MOTHER’S FOOD’ for MFBC, hugs to Rafeeda of ‘The Big Sweet Tooth’ for keeping this event rolling and big applauds to all for being part of this event.

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