For the Poori
What you need:
For the dough
1 cup wheat flour
1 teaspoon of oil
Pinch of salt
Water to knead to dough consistency
Oil for deep frying
For the Saago
What you need:
1 potato [boiled, peeled and cut to cubes]
Pinch of turmeric
Salt to taste
For seasoning:
1 teaspoon Mustard
1 teaspoon Urad daal
1 teaspoon Channa daal
2 - 3 green chillies
1 onion [finely chopped]
Curry leaves
How to Make it:
Poori
- Knead all the ingredients given under ‘For the dough’ to a hard dough consistency.
- Take small portions and roll them to small flat poori size.
- Deep fry them immediately. Do not leave the dough for long. They tend to absorb oil.
Saago
- Heat oil, add all the ingredients under ‘For seasoning’.
- Add cooked potato and mix well.
- Add required amount of salt to taste and turmeric.
- Add a cup of water to get to saago consistency. Boil well.
If you do not wish to add water, the same dish is good to go as potato palya. This can be used inside Masala dosa.