Bombay saagu or Potato sagu and Poori is the very popular combination you see in every restaurant menu. Simple ingredients, very easy recipe is this potato sagu. No grinding required 🙂 Saagu can be prepared using mixed vegetables as well. Bombay Sagu goes well with chapati, rava idli, and set dosa.
- 3 medium size potatoes(cooked)
- 1¼ tsp salt
- ⅛ tsp turmeric powder
- 2 to 4 tbsp Chopped coriander leaves
- 1 tsp red chilli powder
- 1 tsp coriander powder/dania powder
- 2 to 3 tsp besan / kadle hittu
- 1.5 to 2 cups of water(varies depending on the sagu consistency)
- 1 to 1.5 tbsp Oil
- ½ to ¾ tsp Mustard seeds
- 2 tsp Urad dal
- 1 tsp Chana dal
- Pinch of hing/asafoetida
- 3 to 4 green chillies (chopped)
- ¾ cup chopped onion(or 1 medium size onion – chopped)
- ½ tsp grated ginger
- 1 medium size tomato – chopped
- 15 to 20 Curry leaves
Watch Video for tips and instructions!
- Remove the skin from the cooked potatoes. Roughly mash it leaving the potato chunks.(watch video)
- Heat the oil in a pan on medium heat.
- Once the oil is hot enough add hing, mustard seeds. Once the mustard seeds pops add urad dal and chandal mix. Fry it until the dal turns golden brown.
- Now add chopped green chillies, stir it once or twice, then add the chopped onion , turmeric powder, ginger and curry leaves.. Sprinkle some salt, stir it.
- When the onions are little cooked add chopped tomatoes, stir it few times.
- Add water to the besan flour, mix it and add dania powder, chilli powder.Add cooked potatoes, Add water(I used around 1.5 cups) mix it well.
- Let it boil on medium heat for 5 to 6 minutes.
- Turn off the heat. Garnish with coriander leaves.
- Serve hot with poori, chapati, rave idli , set dosa…..