Monday, February 03, 2014

Poori with Vegetable Saagu


Poori is a deep fried unleavened bread made with whole wheat flour. It is one of those universal favorites that no one can resist. I loved them as a kid and still do, though the deep frying part makes it a once-in-a-while kinda thing. My kids love them colored – leftover beet juice or spinach puree in the dough make them a tad bit healthier and pretty too.

Pooris go with pretty much anything..currys, dry sabzis, ketchup, jam, chutney..you name it! Potatoes and chickpea curries are typical accompaniments. A typical Kannadiga combination with poori is usually a coconut based mixed vegetable curry called saagu or a dry potato curry/aloo bhaji similar to the one with the masala dosa. My MIL makes a super-simple runny potato-onion curry that goes very well too (post coming up soon).

I've already posted the recipe for vegetable saagu here but just to save you a click, I’m re-posting the recipe in this post too.



Ingredients

2 cups whole wheat flour
1 tbsp oil
½ tsp salt
Water to knead the dough
Oil for deep frying

Method:

Put the flour in a large mixing bowl and add salt, 1 tbsp oil and mix.
Make a well at the center and add 3 tbsp water and start mixing the dough.
Add more water, a little at a time, to form a medium soft dough.
Continue kneading for a minute more.
Cover with a damp paper towel and keep aside for 15 minutes.
Uncover and knead one more time and divide dough into small lemon sized balls.
Lightly dust a rolling board and roll them into discs, making sure they aren’t too thinly rolled out. Roll out many pooris at a time for ease.
Heat oil for deep frying. Slide in the rolled pooris one at a time, gently pressing them so they puff up. Fry for a few seconds, until brown. Flip and fry the other side for another 4-5 seconds.
Remove and drain on a paper towel.

Vegetable Saagu

Ingredients:

3 cups mixed vegetables, chopped & boiled (peas, carrots, potatoes, beans, capsicum etc)
1/2 cup water (I used water from the boiled veggies)
1 tbsp lime juice
salt to taste
cilantro for garnish

To Grind:
1/2 tsp jeera
2-3 cloves
2" piece of cinnamon
5-6 peppercorns
1/2 cup coconut
1 medium onion
3-4 green chilies (or to taste)
1/5 tsp turmeric
2 tsp poppy seeds
2 tsp dalia or raw rice

For Tadka:
2 tbsp oil
1 tsp mustard seeds
Asafoetida

Pressure cook vegetables in a little water for 1-2 whistles. Alternately, you could microwave them for 4-5 minutes on high or boil them on stovetop with water. Strain & keep aside.

Heat oil in a pan. Add the tadka ingredients. Once the seeds start to pop, add the ground masala and fry for 5-6 minutes, until the smell of raw onion is gone.

Stir in the boiled veggies and water. Add salt and lime juice. Bring to a boil.

Transfer vegetable saagu a serving bowl. Garnish with cilantro.




6 comments:

Anu Anand said...

Nice combo.

chikkus Kitchen said...

Looks too good ..yummy :)

Bong Mom said...

The spread makes me very hungry. There used to be a Potato Saagu masala, I would buy in Bangalore. Never bought after coming here. But now this makes me super hungry

Rajani said...

Saagu is one of our all time favs at Bangalore. Your post has made me want to follow your recipe and make it right now!

shaz ansari said...

Thanks for sharing about Poori with Vegetable Saagu
Best Restaurant in Delhi

marudhus kitchen said...

nice photo's and yummy............