Poori and Vegetable Saagu (Karnataka Style)

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 of food rather than the ambience and presentation.

There are no 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.

Vegetable 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.

Ingredients for Poori:

• 2 cups wheat flour
• 1 Tbsp warm oil
• Salt
• Warm water for kneading
• Oil for deep frying
• 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.

• 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.

• Meanwhile heat oil in a deep frying pan, fry the pooris on both sides till light brown.

Ingredients for Saagu:

• 1-1/2 cups mixed vegetables (green beans, carrots, potatoes and peas)

• ½ cup diced onion

• 1 medium ripe tomato

• Mustard seeds

• Oil
• Curry leaves
• Asafetida

• Coriander leaves for garnish

• Salt

Masala to grind:

• 1 tsp Cumin seeds

• 2 tsp coriander seeds

• ¾ cup grated coconut

• 2 tsp poppy seeds

• 2 Tbsp whole split peas (hurgadle, putani)

• 5-6 green chillies

• 3 garlic pods
• Little tamarind paste
• salt



Method:

• Grind all the ingredients for masala to a smooth paste with little water and keep aside.

• Boil the vegetables separately in water with little salt. Make sure that the vegetables do not over cook.

• 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.

• Sauté the onion until it gets transparent. Next add the chopped tomato and mix until it cooks.

• 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.

• Check for taste and adjust the seasonings. Garnish with chopped coriander leaves.