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Puffy pooris with perfectly spiced saagu – a soul-satisfying, kid-approved meal everyone will love!
A quintessential Indian fried bread, Poori is a golden, puffy delight. Made from a simple whole wheat dough, it puffs up magically when fried, creating a hollow, soft, and slightly crisp bread perfect for scooping up curries like Aloo Sabzi or Chana Masala. A festive staple, this recipe guides you to make perfect, non-oily pooris every time.
Serving size: 4 pooris
Prepare the Dough
A creamy and aromatic mixed vegetable curry from Karnataka, made with a coconut and spice paste. This versatile side dish is the perfect accompaniment for pooris, chapatis, and dosas.
Serving size: 1 cup
A wholesome and nutritious South Indian meal featuring high-protein, high-fiber lentil and vegetable pancakes (Adai) served with a flavorful mixed vegetable stew (Avial) and fresh coconut chutney, specifically designed to be diabetic-friendly.
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Puffy pooris with perfectly spiced saagu – a soul-satisfying, kid-approved meal everyone will love!
This south_indian dish is perfect for breakfast. With 516.08 calories and 14.07g of protein per serving, it's a nutritious choice for your meal plan.
Knead to a Stiff Dough
Rest the Dough
Portion and Roll the Pooris
Heat the Oil for Frying
Fry the Pooris
Serve Immediately
Prepare the vegetables. In a pot, add the diced carrots, beans, potatoes, and peas. Cover with water and a pinch of salt. Boil for 8-10 minutes or until the vegetables are tender but still hold their shape. Drain and set aside.
Prepare the masala paste. In a blender, combine the grated coconut, green chilies, ginger, garlic, cinnamon stick, cloves, cardamom pods, poppy seeds, fried gram dal, and about half of the coriander leaves (¼ cup). Add ¼ cup of water and grind to a very smooth paste. Add a little more water if necessary to facilitate grinding.
Sauté aromatics. Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter. Then, add the curry leaves and sauté for 30 seconds until fragrant.
Cook the base. Add the finely chopped onion to the pan and sauté for 5-7 minutes, stirring occasionally, until it turns soft and translucent.
Cook the masala paste. Add the ground masala paste to the pan. Cook on medium-low heat for 5-7 minutes, stirring frequently, until the raw smell disappears and the paste becomes fragrant. You may see oil starting to separate from the sides.
Combine ingredients. Stir in the turmeric powder. Add the boiled vegetables and gently mix to coat them well with the masala paste.
Simmer the saagu. Pour in 1.5 cups of water and add salt to taste. Stir everything well. Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
Finish and serve. Turn off the heat. Stir in the fresh lemon juice. Garnish with the remaining chopped coriander leaves. Serve hot with poori, chapati, or dosa.
