Puri and Veg Saag

The word Puri (pronounced as poo-ri) is derived from the Sanskrit word ‘Purika’ from ‘pura’ means ‘filled’. This is made by frying a flat bread(eg – roti) which becomes fluffy and is eaten as a breakfast accompanied by a veggie dish or a lentil dish. One of the common veggie side is “Veggie Saag” – a medley of vegetables cooked in a green base that is made of coconut,cilantro and spices. 

Ingredients for Puri dough (bread)

  • Whole wheat flour- 4 cups+ extra flour to coat for rolling
  • Oil – 2 tbsp
  • Milk – 1/2 cup ( to make the puris soft)
  • Water – about 1 cup ( add water gradually and knead it to a ball)
  • Salt – 1/2 tsp

Ingredients for the Saag (Veggies)

To blend:

  • Cilantro – 1/2 bunch
  • Mint – 1/2 bunch
  • Coconut – 1/2 cup (freshly grated or frozen)
  • Cashews – 1 cup (half cup in the blender and the other half when sauteing the vegis)
  • Poppy seeds – 1 tsp
  • Chilies- 2 or 3 according to the spice level
  • Ginger – 1/2 an inch
  • Garam masala powder – 1 tsp
  • Garlic – 5 cloves
  • Onion – 1/4 – 1/2 sliced thinly with the rest 1/2 to be used along with other veggies

Other:

  • Vegetables- thinly sliced beans,carrots, onions, cauliflower,potato, edamame and peas. (you can get creative here..)
  • Salt – to taste
  • Jaggery – 1 tsp

For crackling:

  • Oil- 3 tbsp
  • Mustard – 1 tsp
  • Cumin- 1/2 tsp
  • Dry Red chili – 2
  • Curry leaves – a handful
  • Asafoetida – a pinch

Process for making the dough & the puri:

Knead the ingredients for puri dough and set aside for a few hours untill you are ready to make them

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When ready to make the puris, divide the dough into equal portions roughly the size of a golf-ball

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Lightly coat the dough balls with the same whole wheat flour used for making the dough. Using a rolling pin, roll each ball into a small tortilla like shape.

Process for making Veggie Saag:

Blend together the ingredients listed above (“To blend”) and set aside

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In a pan or a wok, heat the oil and the ingredients in the list (“For Crackling”). Add cashew nuts to this mixture towards the end. Saute until it is golden-brown (careful not to burn it)

Add the sliced onions saute until it turns a little transparent. Then add the veggie medley and give it a quick stir.

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Finally, pour the blended mixture into this medley and let it cook until the veggies marinate in the mixture. Add the jaggery to give it a slight sweet taste. Do not overcook the veggies else it will be one mushy veggie medley!

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Add salt to taste, garnish with cilantro.

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Slowly drop in each rolled puri into hot oil. As the puri puffs up, flip it quickly to let the other side cook as well and gently remove from the oil and place it on paper towel to soak up any excess oil

Enjoy this classic Indian breakfast with a cuppa coffee!

So, until the next zesty recipe… Cheers!

By |2018-09-12T19:19:13+00:00July 20th, 2014|Breads, Deep fried, Vegan|0 Comments

About the Author:

Shruthi
Shruthi is the creative chef and mastermind behind these flavorful chutneys and dishes. Cooking with only the freshest ingredients, she loves using her chutneys to add a new twist to traditional favorites. She is constantly experimenting with new recipes, striving to bring the complex sweet and savory flavors of India into your easy, every-day meals. Shruthi lives in Southern California with her husband and two foodie kids, and looks forward to sharing her passion for food with you!

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