Website of the Year India 2016



Poori Sagu Recipe

Poori Sagu is a popular Indian Breakfast
Author :
 
On :
Thursday, 30 March, 2017
Category :
Kid friendly Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • For Poori:
  • 2 cups - Wheat flour
  • Salt to taste
  • 1 tsp - Sugar
  • 2 tsp - Warm oil
  • 1 tbsp - Yoghurt
  • 3/4 to 1 cup - Water (Enough to make a stiff dough)
  • Oil to Deep Fried pooris
  • For sagu:
  • 3 - medium sized Potatoes
  • 1 - Carrot
  • 1 slit lengthwise - Green chillies
  • 1 - Tomatoes, chopped finely.
  • 1 - Onion, sliced thin lengthwise
  • 2 - Shallots, sliced thinly lengthwise
  • 1 tsp - Mustard Seeds
  • 1/2 tsp - Cumin seeds/Jeera
  • 1 tsp - Ginger-garlic paste
  • 1/2 tsp - Turmeric powder
  • 1 tbsp - Oil
  • 1 sprig - Curry leaves
  • 2 cups - Water
  • Salt to taste
  • For masala paste for sagu:
  • 1/2 cup - Coconut
  • 6-8 - Cashewnut
  • 1 tbsp - Coriander seeds
  • 1/2-inch piece - Dry Ginger
  • 1 tsp - Garam Masala
  • 1-inch piece - Cinnamon
  • 1 - Green chilly, chopped finely
  • 2-3 tbsp - Water
  • How to Make Poori Sagu:

    1. In a bowl add wheat flour, salt to taste, sugar; warm oil and mix well.
    2. Now add yoghurt and mix well.
    3. Then add water little by little and keep kneading till you get a pliable but stiff dough.
    4. Let it rest on a counter for a while.
    5. Masala paste preparation:
    6. Dry grind all the ingredients without adding water and green chilly.
    7. Once finely ground add green chilly and water little by little and grind again to make a thick paste out of it.
    8. Set aside the paste.
    9. Sagu preparation:
    10. Par boil the carrots and potatoes with a little water and added salt.
    11. In a pan, add oil and once hot add mustard seeds and jeera and as they splutter add onions and shallots and fry till they turn translucent.
    12. Once done add ginger-garlic paste and slit green chilly and cook till rawness is gone.
    13. After that add the ground paste to it and saute well till mixture is cooked.
    14. Add turmeric powder and mix.
    15. Now add tomatoes and cook till they get tender.
    16. Once cooked, add the parboiled potatoes and carrots to it. Also add tender green peas to it and mix well.
    17. Now add water and salt to taste and cook for around 4-5 minutes.
    18. Add curry leaves and simmer further for another 2 minutes and remove it off the stove.
    19. Sagu is ready to serve.
    20. Poori preparation:
    21. In a wok or deep bottom frying pan, add oil and let it get heated.
    22. Pinch out a small lime-sized ball out of the poori dough and roll out a small disc.
    23. Drop it into hot oil and cook on either sides for 30 seconds each side
    24. Remove it to a kitchen towel to remove the excess oil.
    25. Poori is done and ready to go with sagu and also with any pickle of your choice if you wish to.




     

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