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Potato Sagu Recipe | Bombay Sagu Recipe

Posted on January 21, 2018 Category: Indian Breakfast Recipes, Sidedish

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Potato Sagu Recipe also called as Bombay Sagu recipe is more or less similar to our usual poori masala. But the difference is the addition of besan flour which lends an unique taste and a creamier texture to the dish. It is another delicacy from the Karnataka cuisine, it also goes very well with Rava Idli, Idiyappam, Poori, Plain dosa and Chapati too

Find my other interesting recipes like
1. Ginger Chutney
2. Ragi Dosa Recipe
3. Brinjal Rice Recipe
4. Soft Mysore Pak

Potato Sagu Recipe 1

Potato Sagu Recipe

Potato Sagu Recipe

Potato Sagu Recipe | Bombay Sagu Recipe

Priya Santhamohan
Potato Sagu Recipe / Bombay Sagu recipe is similar to poori masala. But addition of besan flour which lends an unique taste and creamier texture.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast
Cuisine Karnataka, South Indian
Servings 3 People
Calories

Ingredients
  

  • 1/4 Kg Potato
  • 1 Large Onion
  • 2 to 3 Green Chilli
  • 1 Small Piece Ginger
  • 1 Tomato
  • 1 Handful Green Peas Optional
  • 1 tbsp Besan Flour
  • 1/4 tsp Turmeric Powder
  • Salt - As Required
  • Lemon To Squeeze (Optional)
  • Coriander Leaves For Garnishing

To Temper

  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Channa Dal
  • 1/2 tsp Urad Dal
  • 1 Red Chilli
  • 1 Sprig Curry Leaves
  • 1 Generous Pinch Hing

Instructions
 

  • Chop onion lengthwise, slit green chilli, crush ginger and chop tomato.
  • Pressure cook potato for 3 to 4 whistles. Once the pressure subsides by itself remove the skin and mash the potato well. Mix besan flour with little water, there should be no lumps.
  • Heat oil in a pan and temper with the items listed in the table 'To Temper '. Then add green chilli and crushed ginger and saute till the raw smell leaves.
  • Now add onion and saute till it turns translucent. Then add tomato and saute until mushy.
  • Pour besan flour water and mix everything well.
  • Add turmeric powder and required salt. Give a boil in low flame for 3 to 4 minutes, till the raw smell of besan flour leaves. Then add mashed potato.
  • Give a mix and add green peas.
  • Cook covered in medium flame for 5 minutes, till the sagu reaches semi - thick consistency. Do stir in the middle, as it thickens soon and the besan mixture sticks to the bottom. Switch off flame, garnish with coriander leaves and if preferred squeeze lemon juice.
    Serve this potato sagu recipe with instant onion rava dosa.
Keyword Bombay Sagu Recipe, Potato Sagu Recipe

 

Method

1. Chop onion lengthwise, slit green chilli, crush ginger and chop tomato.
Potato Sagu Recipe Steps1
2. Pressure cook potato for 3 to 4 whistles. Once the pressure subsides by itself remove the skin and mash the potato well. Mix besan flour with little water, there should be no lumps.
Potato Sagu Recipe Steps2
3. Heat oil in a pan and temper with the items listed in the table ‘To Temper ‘. Then add green chilli and crushed ginger and saute till the raw smell leaves.
Potato Sagu Recipe Steps3
4. Now add onion and saute till it turns translucent. Then add tomato and saute until mushy.
Potato Sagu Recipe Steps4
5. Pour besan flour water and mix everything well.
Bombay Sagu Recipe Steps5
6. Add turmeric powder and required salt. Give a boil in low flame for 3 to 4 minutes, till the raw smell of besan flour leaves. Then add mashed potato.
Bombay Sagu Recipe Steps6
7. Give a mix and add green peas.
Bombay Sagu Recipe Steps7
8. Cook covered in medium flame for 5 minutes, till the sagu reaches semi – thick consistency. Do stir in the middle, as it thickens soon and the besan mixture sticks to the bottom. Switch off flame, garnish with coriander leaves and if preferred squeeze lemon juice.
Bombay Sagu Recipe Steps8
Serve this potato sagu recipe with instant onion rava dosa.

 

Bombay Sagu Recipe 1

Bombay Sagu Recipe

Tips

1. Adjust green chilli as per spice level required for this Bombay sagu recipe.
2. Instead of ginger,  ready made ginger paste can be used.
3. Don’t skip ginger, as it helps to relieve from the gastric troubles created by potato.
4. If preferred, little jeera / cumin seeds can be added in tempering, which enhances the flavour and helps in digestion.
5. Addition of besan flour is a must, as it gives nice taste and creamy texture.
6. Instead of besan flour, 1 tbsp fried gram flour can also be used.
7. For a different taste and colour, 1 tsp of  red chilli powder can be added, but reduce the green chilli.
8.I used frozen green peas, if using fresh ones cook for more time. But peas can be skipped also
9. After adding besan flour, stir continuously as it thickens soon and it stick to the bottom.
10. After adding besan flour, ensure it is boiled well till the raw smell leaves.
11. If the potato sagu recipe is watery, little more besan flour can be added, but boil well again.

Bombay Sagu Recipe

Bombay Sagu Recipe

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Filed Under: Indian Breakfast Recipes, Sidedish Tagged With: Aloo saagu recipe, Aloo sagu recipe, Bombay saagu recipe for poori, Bombay sagu for poori recipe, Hotel style Potato Sagu, How to make Potato Saagu, How to make potato sagu, How to make simple and easy aloo saag, How to prepare sagu for poori, MTR potato sagu masala recipe, Potato kurma for chapathi, Potato Saagu Recipe for Rava Idli, Potato sagu karnataka style, Potato sagu with onion, Rava Idli Chapati Side dish, Restaurant Style Sagu, Sagu recipe for set dosa, Side dish for Poori, Side dish for Set Dosa, Sidedish for Set Dosa

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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