Easy Potato Sagu Recipe | Bombay Sagu - Aloo Saagu for Poori
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4 servings
- Category: curry
- Cuisine: south indian
Ingredients
- 3 boiled potato
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin
- 1 tsp urad dal
- 1 tsp chana dal
- 1 dried red chilli
- pinch hing
- few curry leaves
- 1 inch ginger (grated)
- 2 chilli (finely chopped)
- 1 onion (sliced)
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 tsp salt
- 1 tomato (chopped)
- 2½ cup water
- 2 tbsp gram flour / besan
- 2 tbsp coriander (chopped)
- ½ lemon
Method
- Firstly, roughly mash 3 boiled potato making sure there are little pieces in it. Keep aside.
- In a large kadai heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, pinch hing and few curry leaves. Splutter the tempering.
- Add 1 inch ginger, 2 chilli and saute slightly.
- Further, add 1 onion and saute until the onion softens slightly.
- keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder and 1 tsp salt.
- Saute on low flame until the spices turn aromatic.
- Further, add 1 tomato and cook till the tomato softens.
- Add in mashed potato, 2 cup water and mix well. Adjust the salt to your preference.
- In a small bowl mix 2 tbsp gram flour with ½ cup water. Make sure there are no lumps.
- Pour the besan slurry and mix continuously until the curry boils.
- Continue to boil for 5 minutes, or until the raw smell of besan is gone.
- Further add 2 tbsp coriander, ½ lemon and mix well.
- Finally, enjoy Bombay Sagu Recipe with poori or roti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.