Growing up, opting for Poori (Fried Flour Flat Bread) used to be my first choice at any restaurant. Puri minus the chutney, Potato Bhaji / Korma / Potato Masala of course, as that was spicy for me way back then. But then I gradually got used to the taste and then came a stage when I used to visit restaurants just for their chutney’s and vegetable Saagu, along with the Puri of course! Those were the old traditional restaurants where people went to enjoy the authentic taste rather than the ambience and presentation.
There are surprises here as Poori is usually everybody’s favorite both young and old alike. There is something warm about the flaky, puffed up and crispy Poori that wants to make you crave for more. This along with Vegetable Sagu is one of our favorite breakfasts.
Saagu is a traditional Karnataka dish in which aromatic spices are blended with coconut and cooked with choice of vegetables. The choice of spices and its quantity is what makes the taste unique. This is usually accompanied with Poori or Rava Idli or Set Dosa, but tastes equally good with Rice or Rotis.
This goes to Latha of MasalaMagic who is hosting the WBB-Combi Breakfasts event. Just at the nick of time this is also my second contribution to Curry Mela hosted by Srivalli.
Ingredients for Poori:
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2 cups wheat flour
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1 Tbsp warm oil
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Salt
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Warm water for kneading
- Oil for deep frying
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Little all purpose flour (while rolling)
Method:
- To make the dough mix flour, salt, and put warm oil on it, add enough warm water to make soft dough. Knead thoroughly and keep aside covered for 2 hours.
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From the dough, take out small pieces and shape into small balls.
- Roll them into thin rounds using a rolling pin and little bit of all purpose flour.
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Meanwhile heat oil in a deep frying pan, fry the pooris on both sides till light brown.
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1-1/2 cups mixed vegetables (green beans, carrots, potatoes and peas)
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½ cup diced onion
- 1 medium ripe tomato
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Mustard seeds
- Oil
- Curry leaves
- Asafetida
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Coriander leaves for garnish
- Salt
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1 tsp Cumin seeds
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2 tsp coriander seeds
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¾ cup grated coconut
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2 tsp poppy seeds
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2 Tbsp whole split peas (hurgadle, putani)
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5-6 green chillies
- 3 garlic pods
- Little tamarind paste
- salt
Method:
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Grind all the ingredients for masala to a smooth paste with little water and keep aside.
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Boil the vegetables separately in water with little salt. Make sure that the vegetables do not over cook.
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Take a heavy bottom pan and heat little oil. Add mustard seeds, wait until they splutter. Add curry leaves, asafetida and then add the chopped onions.
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Sauté the onion until it gets transparent. Next add the chopped tomato and mix until it cooks.
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Add the ground masala and let it cook for a minute or two. Finally add the boiled vegetables along with water and allow it to cook.
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Check for taste and adjust the seasonings. Garnish with chopped coriander leaves.
OfCourse! I have not met a person who does not like Pooris. Have to make this Sagu now.
i have love-hate relationship with poori
i love it yet cant have it coz of deep frying facot.
and that saagu is my all time fav. i make it quite often whenever i make idli and dosas. lovely pics RC
and indo, remember our Bee hates poori
Love poori and sagu combination! Thought i dont make pooris often – your post is tempting me
Looks delicious Red chillies!
Both puri and saagu look delicious. Never had saagu before, but would definitely try it now.
did anyone mention my name? i like poori as long as it is baked. when someone creates one, let me know. RC, can you do it in your magical appam pan?
i found tbis at amazon – cast iron takoyaki pan. can make 12 at a time.
http://www.amazon.com/H5180-Takoyaki-Pan/dp/B0006FLNDM
there are even some that can make 24.
thanks Latha.
You girls are hilarious. I had some good laughs
Baked puri? Bee, you are kidding right? Go indulge once in a while girl! Thanks for the Appey pan (I don’t even know how to spell the abel.svk…. pan and now you add this Takoyaki pan…groan
I love saagu, i made from Asha’s blog! This one looks delicious too with pooris
Hey I know a recipe for baked puri! Will be posting soon.
The saagu looks so mouth-watering RC! delicious combo with puris.
bahala sogasagi kantha ide ri poori sagu…olle combination..namma maneyalli malagiddaga kelidru yaru beda annodilla ..poori mathe sagu always on top!
lovely pictures RC, as usual!…and yes with Bee around you are bound to be entertained!..heheh..i seriously can’t understand how she can’t like this!!!…and see uma she is off to make a baked puri..I don’t even want to know..:)
and hey..just thought you could’ve send this to my mela too!
Hey RC i cant eat poori early in the morning for the simple reason that it is deep fried otherwise i love thsi dish
Check my blog there is a surprise for you in my blog.
the poori looks delish… it’s been ages since I had one!
what lovely and tempting recipe of sagoo and great pictures too! Looks really mouthwatering!
Thanks Cham. Saagu is one ‘mean’ curry and goes best with Poori
Uma, are you serious? Baked Puri. Now you need to post it right away !
Haudu Lakshmi, neevu heliddu nija. Namma maneallu adde story. Bharthi thanks nimage.
Gee, tell me about it Srivalli. How can anyone not like puri? I am sending this to your Curry Mela event as well. Waiting for the awesome roundup.
Same here Sushma. I can eat deep fried anytime, but the thought of calories gives me a heart attack.
Thanks Bhawana. Off I go to see the surprise.
Thanks Mandira. Go indulge once in a while girl!
Thanks PG really appreciate it.
Puri Saagu looking wonderful RC..I didn’t add the hot oil to batter ( regding ur quest. at Barik Shev )..Just try and make the batter little thin n sticky instead of stiff, that might help..
Wow looks real nice …lovely pic
[...] Strawberries by Meera of DindIn Tonight 27. Special Black Gram Dosa by Priya of Live To Cook 28. Poori and Vegetable Saagu by RedChillies of RedChillies 29. Vermicelli Upma by Pragyan of Sorisha-Cooking at Pragyan’s 30. Bombay Toast by Laavanya [...]
Hello,
Thankz for the good recipes from red chillies.
I hav tried most of them all, and it is too good.
keep going,
Thankz very much.
Hi,
As they say proof of the pudding is in eating. Your recipe For saagu was real good. My Maharastrian wife cooked it fine (I am from Karnataka).
Warm Regards,
Girish.S.Jois.
Dear RedChillies,
I accidently bumped into your site..and how happy am I now!!! I always visit the restaurant to hog the poori and saagu.. and now I have the recipe..!!
This does look yummelious!!! Thanks a ton for the recipe..
The sagu is prepared with eggplants and green tomotoes and other vegetables. I ate with poori and sagu when I was in Bagalore in 1960s at restaurant near Malleshwaram. This recipe is quite different.I live in USA where most of the preparation at the restaurants will be prepared by Andhra or Madras which is entirely different from Karnataka.
Syed
Hi,
I am from Mysore. Ihave come to USA to visit my children. While browsing I saw ur blog. Nice to that u r giving tips to many regarding our karnataka recipes. Regarding sagu, the best sagu was at Raju hotel. It is nomore. I donot know what other ingredients he was using besides what u have mentioned. Any I am happy about ur enthus and ur blog. Keep going