Poori-Saagu ( Fried Indian Breadstuff Served Alongside Spicy Mixed Vegetable Stew).

Poori-Saagu is a mutual item works life on the carte du jour inwards restaurants inwards the part of Bangalore/Mysore inwards India. Whenever I catch Bangalore, I dear to swallow inwards the modest hole-in-the-wall types restaurants that are all over the city. For or as well as thus argue the nutrient is absolutely delicious! Poori is zippo but puffed Indian staff of life that is unremarkably fried. This is served amongst a mixed vegetable spicy stew that is made amongst coconut-based sauce.

So how is this salubrious as well as what is a fried item doing on my blog? I tin respond that honestly. My weblog promotes salubrious eating as well as living realistically. While best exercise would live on for us to swallow salubrious 100% of the time, this is non realistic. Everyone craves sure enough types of nutrient from fourth dimension to time. It is ok to indulge those cravings inwards MODERATION in i lawsuit inwards a while. My i such craving is poori.

Poori tin live on made a tad fleck healthier yesteryear virtue of the selection of flours used. This tin live on done yesteryear using oat-flour instead of wheat flour. It fluffs upward only every bit good every bit that which is made amongst wheat flour as well as tastes only every bit great! Do plough over it a endeavor to banking enterprise fit for yourself! You tin run inwards gluten-free yesteryear using exclusively oat flour, but that may run tricky when you lot fry them every bit in i lawsuit they expand, they tend to collapse.

These are too perfect for the lunchbox for the kids, especially when you lot serve it amongst a mixed vegetable side-dish such every bit Saagu.

For recipe for Saagu, Click here:

Recipe for Oats Poori:

Servings: 2-4

Ingredients: 6-8 small- medium sized pooris

Oat flour: 3/4 cup
Whole wheat flour: 1/4 cup
Cooking oil: 1 tsp
Salt: 1/4 tsp
Sugar: 1/2 tsp
Lukewarm water: 1/2 loving cup ( you lot may non need all of it).

Method:

In a bowl mix together the flour, 1/2 tsp oil, tabular array salt as well as sugar.

Make a good inwards the center.

Add H2O piddling fleck at a fourth dimension as well as brand a nice, soft dough.

Knead good as well as brand a ball.

Apply crude to the exterior of the ball.

Cover amongst a damp cloth/ newspaper towel as well as continue aside for 15-20 minutes.

Pinch piddling portion of the dough to brand modest lemon sized balls. Now whorl out the balls to brand modest pooris.

Heat crude inwards a wok/ kadai on medium flame.

When the crude is hot enough, drib the poori inwards it as well as amongst the dorsum of a slotted spoon gently press it downward into the oil. This volition assist the poori puff up.

When the poori puffs upward as well as floats to the surface of the oil, flip it as well as permit it gear upward for few seconds on the other side.

Now take away it from the crude as well as drain it on newspaper towels.

Serve hot amongst Saagu as I guide done or whatsoever side dish of your choice!

Enjoy!

I am bringing this delicious breakfast to all my friends at Saucy Saturdays#47! Angie's co-hosts this calendar week are Mollie @ The Frugal Hausfrau and Aruna @ Aharam

Cooking made easy:

If you lot are non gluten-intolerant as well as you lot don't peculiarly assist for the texture of oats flour, the best texture tin live on achieved yesteryear doing a 50:50 mix of oat flour as well as whole wheat flour.

Tip for salubrious living:

This data is especially for people who are gluten-intolerant & those who select to avoid gluten. While oats are naturally gluten free, it is best to run oats that are labelled " gluten-free", every bit quite oft oats is contaminated amongst wheat every bit they are oft processed inwards the same facility.

Food for thought:

Everything that is done inwards the earth is done amongst hope. Martin Luther