Most of the Hyderabadi Restaurants are famous for their delicious Saag Puri. I have tried to match their taste and believe me I was successful in attaining that taste. Do try this lip smacking dish and share your views.
Recipe by Maimoona Yasmeen
Ingredients:
Sesame Seeds/Til - 2 tbsp
Fresh Coconut/Nariyal - 3 tbsp
Curd/Dahi - 4 tbsp
Potatoes/Aalu - 2
Tomatoes/Tamatar(medium)- 4, chopped
Beans/Binis Ki Phalli - 1/4th cup, cut into 2 inch pieces
Carrot/Gajar - 1/2 cup, cut into round thin pieces
Green Peas/Matar - 1/2 cup
Fenugreek Leaves/Methi ki Bhaji - 1/2 cup
Oil /Tel - 5 tbsp
Mustard Seeds/Rai - 2 tsp
Onion/Pyaz (medium) - 1, diced
Curry Leaves/Kari Patta - 2 tbsp
Green Chillies/Hari Mirch - 2, diced
Diced Ginger/Adrak - 2 tsp, diced
Turmeric/Haldi Powder - 1/2 tsp
Red Chilli/Lal Mirch Powder - 2 1/2 tsp
Spices/Garam Masala Powder - 1 tsp
Coriander/Dhaniya Powder - 2 tsp
Chaat Masala - 1 tsp
Salt/Namak - 2 tsp
Water/Pani - 750 ml
Semolina/Upma Rawa - 2 1/2 tbsp
Chopped Coriander/Hara Dhaniya - 2 tbsp
Procedure:
1. Grind together sesame seeds, fresh coconut and curd into a paste.
2. Pressure cook the potatoes till tender and peel their skin. Keep aside.
3. Add 5 tbsp oil to a pan. When the oil is hot, add mustard seeds. Let splutter.
4. Add diced onion and stir fry for 60 sec.
5. Add curry leaves, diced green chillies, diced ginger and turmeric powder. Stir fry for 30 sec.
6. Add chopped tomatoes and fenugreek leaves.
7. Mix well and close the lid.
8. Cook till the tomatoes get tender.
9. Add the ground paste of sesame seeds, coconut and curd. Stir fry for few seconds.
10. Add red chilli powder, spices or garam masala powder, coriander or dhaniya powder, chaat masala and salt.
11. Mix well and add 750 ml water. Mix again.
12. Add beans (cut into 2 inch pieces), carrot (cut into round thin pieces) and green peas.
13. Mix well, close the lid and cook till the vegetables are tenderized, approx for about 5 min on medium to low flame.
14. Crush the tenderized and peeled potatoes roughly into big pieces.
15. Add these crushed potatoes to the pan.
16. Add 2 1/2 tbsp semolina or rawa (used for making upma). Stir continuously for few seconds.
17. Add chopped coriander.
18. Mix well, close the lid and simmer for 5 min.
19. A thick consistency saag is ready.
For Making the Puris:
Ingredients:
Wheat Flour/Gehun ka Aata - 2 cups
All Purpose Flour/Maida - 1 cup
Salt/Namak - 1 tsp
Clarified Butter/Pure Ghee - 1 tbsp
Procedure:
1. Add wheat flour and all purpose flour or maida to a bowl.
2. Add salt and clarified butter or pure ghee.
3. Mix well. Gradually add water and gather into a thick dough.
4. Knead the dough, take a small portion and roll out into a medium sized round roti or chapati.
5. Dampen with oil and roll out, use a little amount of dry flour if required.
6. Add oil for frying, when the oil is very hot (check by dropping a small portion of the dough, if it settles at the top immediately, then the oil is ready for frying) add the flattened puris.
7. Slightly press down the puris with a laddle or a spoon. The puri will puff up.
8. Flip or turn carefully and fry the other side as well till it turns light brown.
9. Remove carefully form the pan and lower each puri in the very hot oil.
The Delicious Restaurant Saag Puri is ready. Enjoy!
26 апр 2019
