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.
2 cups whole wheat flour
1 tbsp oil
½ tsp salt
Water to knead the dough
Oil for deep frying
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.
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
1/2 tsp jeera
2" piece of cinnamon
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
2 tbsp oil
1 tsp mustard seeds
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.