Poori Sagu

Recipe by
Total Time:
45-60 minutes
Serves:2
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Healthy Wholewheat Blueberry Pancakes with Lemon Yoghurt, Best Quick Sandwich, Easy Cheddar Cheese Bake

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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

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