Sunday, 12 May 2013

Poori Sagu

Checked my kitchen cupboard early morning and found only few potatoes and carrots, my brain started working quick and decided my breakfast menu to be poori sagu. Wanted to come up with a quick fix for sagu, so tried my own way out to make sagu. I was happy that both my hubby and cute kiddo had enough patience to wait till I'm done. My daughter too loved it alot, both of them enjoyed their breakfast so much today.Who doesn't love poori sagu?
Well in north India it is famous as poori bhaji. In India, it is a traditional item for breakfast or even during lunch. It is very popular due to the fact that it is relatively inexpensive.Bhaji is often made out of potatoes. Even the sagu too involves potatoes. I added few carrots and tender green peas along with potatoes and few added spices to prepare the authentic sagu. I might have deviated from the so called authentic sagu a little, but that deviation did help me get a new taste to my sagu and we all enjoyed the puffed pooris with it.
Here I share with you all my poori sagu recipe.

 
 
Ingredients:
 
For Poori:
Wheat flour-2 cups
Salt to taste
Sugar-1 tsp
Warm oil-2 tsp
Yogurt-1 tbsp
Water- around 3/4 to 1 cup or enough to make a stiff dough
Oil to deep fry pooris
 
For sagu:
Potatoes-3 medium sized
Carrot-1
Green chillies-1 slit lengthwise
Tomatoes-1 chopped fine.
Onion-1 sliced thin lengthwise
Shallots- 2 sliced thin lengthwise
Mustard seeds-1 tsp
Cumin seeds/Jeera-1/2 tsp
Ginger garlic paste-1 tsp
Turmeric powder-1/2 tsp
Oil-1 tbsp
Curry leaves-1 sprig
Water-2 cups
Salt to taste
 
For masala paste for sagu:
Coconut-1/2 cup
Cashewnut-6-8
Coriander seeds-1 tbsp
Dry Ginger-1/2'' piece
Garam masala-1 tsp
Cinnamon-1'' piece
Green chilly-1 chopped fine
Water-2-3 tbsp
 
Recipe:
Poori dough preparation:
  1. In a bowl add wheat flour, salt to taste, sugar, warm oil and mix well.
  2. Now add yogurt 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.
 
Masala paste preparation:
  1. Dry grind all the ingredients without adding water and green chilly.
  2. Once finely ground add green chilly and water little by little and grind again to make a thick paste out of it.
  3. Set aside the paste.
 
Sagu preparation:
  1. Par boil the carrots and potatoes with little water and added salt. It could be done in 2 ways. Either you pressure cook for 2-3 whistles and then remove the peels off the vegetables and dice them or you could dice them and add water and salt to taste and open cook till they get around 80-90% cooked.
  2. In a pan add oil and once hot add mustard seeds,jeera and as they splatter add onions and shallots and fry till they turn translucent.
  3. Once done add ginger garlic paste and slit green chilly and cook till rawness is gone.
  4. After that add the ground paste to it and saute well till mixture is cooked.
  5. Add turmeric powder and mix.
  6. Now add tomatoes and cook till they get tender.
  7. Once cooked add the parboiled potatoes and carrots to it.Also add tender green peas to it and mix well.
  8. Now add water and salt to taste and cook for around 4-5 mins.
  9. Add curry leaves and cover and simmer further for another 2 mins and remove it off the stove.
  10. Sagu is ready to serve.
 
Poori preparation:
  1. In a wok or deep bottom frying pan add oil and let it get heated.
  2. Simultaneously pinch out a small lime sized ball out of the poori dough and roll out to 3'' diameter uniform even disc.
  3. Drop it into hot oil and cook on either sides just for 30 secs each side.
  4. Remove it off to kitchen towel to remove the excess oil.
  5. Poori is done and ready to go with sagu and also with any pickle of your choice if you wish to.

Note:
  1. As far as possible do prepare a stiff dough, do not add too much water while preparing dough as the pooris will absorb more oil.Also adding just enough water and making stiff dough has one more advantage, i.e while rolling small discs you may not need extra flour to dust and hence the oil which you use for deep frying will not get discoloured.
  2. Try to roll out poori disc uniformly and evenly so that they will puff up nicely.
  3. Do not pile up rolled poori discs one above another,try frying as soon as you roll out,do not let it dry out.
  4. Always fry in hot oil when you fry pooris.
  5. You could skip the addition of sugar if you don't like, it just gives a tinge of sweetness and also helps to get a nice golden colour to the pooris.
  6. You could add more water to sagu at the end stage of cooking sagu and adjust to the required consistency desired by you.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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