Skip to main content
Potato Sagu Recipe

Time and servings

Nutrition

Per servings.

​
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

​
Instructions

  1. Firstly, roughly mash 3 boiled potato making sure there are little pieces in it. Keep aside.
  2. 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.
  3. Add 1 inch ginger, 2 chilli and saute slightly.
  4. Further, add 1 onion and saute until the onion softens slightly.
  5. keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder and 1 tsp salt.
  6. Saute on low flame until the spices turn aromatic.
  7. Further, add 1 tomato and cook till the tomato softens.
  8. Add in mashed potato, 2 cup water and mix well. Adjust the salt to your preference.
  9. In a small bowl mix 2 tbsp gram flour with ½ cup water. Make sure there are no lumps.
  10. Pour the besan slurry and mix continuously until the curry boils.
  11. Continue to boil for 5 minutes, or until the raw smell of besan is gone.
  12. Further add 2 tbsp coriander, ½ lemon and mix well.
  13. Finally, enjoy Bombay Sagu Recipe with poori or roti.

​
Step-by-step

1
Firstly, roughly mash 3 boiled potato making sure there are little pieces in it. Keep aside.
2
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.
3
Add 1 inch ginger, 2 chilli and saute slightly.
4
Further, add 1 onion and saute until the onion softens slightly.
5
keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder and 1 tsp salt.
6
Saute on low flame until the spices turn aromatic.
7
Further, add 1 tomato and cook till the tomato softens.
8
Add in mashed potato, 2 cup water and mix well. Adjust the salt to your preference.
9
In a small bowl mix 2 tbsp gram flour with ½ cup water. Make sure there are no lumps.
10
Pour the besan slurry and mix continuously until the curry boils.
11
Continue to boil for 5 minutes, or until the raw smell of besan is gone.
12
Further add 2 tbsp coriander, ½ lemon and mix well.
13
Finally, enjoy Bombay Sagu Recipe with poori or roti.Bombay Sagu

​
Video

​
Notes

  • Firstly, the consistency of sagu thickens once cooled. So adjust it by adding water as requried.
  • Additionally, make sure to keep stirring once the besan slrry is added to prevent any lumps from forming.
  • Also, you can increase the chilli to make the sagu spicy.
  • Finally, Bombay Sagu Recipe tastes great when made slightly watery.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/potato-sagu-bombay-aloo-saagu-recipe/