Poori – Bombay Chutney [Saagu] is the most common breakfast recipe in South Indian States. Now, of course, its available in all South Indian Restaurants around the globe. The combination is famous along with coconut chutney..
1 Cup Whole wheat Atta
(OR ½ Cup Whole wheat atta + ½ Cup Maida)
1 Cup Potatoes (cut into small cubes)
2 Small size tomatoes (chopped)
1 small onion (chopped)
4 Green chillies
1” Ginger (chopped finely)
1 tsp Dhaniya/Coriander Powder
2 tsp Besan Flour/Senagapindi
Turmeric powder little
½ tsp Mustard seeds/Avalu
1 tsp Cumin seeds/Jeera
1 tsp Bengal gram/Pachisenagapappu
1 tsp Black gram dal/Minapappu
8-10 Curry leaves/Karvepaku
- Heat 4-5 tsps of oil in a pan. Add jeera, mustard, black gram, Bengal gram & curry leaves.
- When it splutters, add chopped onions, green chillies, turmeric powder, ginger and cook till onions are soft and brownish in color.
- Now add tomatoes, potatoes and mix well. Cover & cook till the potatoes turn soft.
- Now add salt, dhaniya powder, little water and cook for another 3-4 mins.
- Mix Besan flour in little water and add it to the curry and keep for two more mins.
- Finally sprinkle chopped coriander & mix well.
- Now, for preparing poori, mix wheat atta, salt, 2 tsps of oil with water and prepare dough for poori.
- Keep aside for 15-20 mins or till the curry is ready.
- Make lemon sized balls of the dough and press it in to round shape using rolling pin.
- Deep fry the pooris in hot oil and serve with Bombay Chutney.