Potato Sagu or Aloo Sagu is one of the popular Tiffin Side dish recipe which goes very well with Poori, Chapathi, Rava idli and dosas. This is served in all the restaurants in Karnataka and Maharashtra. Here I have shared a Maharashtra Style Poori Sagu. It is also called as Bombay Aloo Sagu or Aloo Batata. Try this Simple North Indian Style Sagu and enjoy.
Bombay Potato Sagu
Ingredients for making Maharahtra Style Poori Sagu
Potatoes / Aloo - 4 nos.
Fennel seeds - 1 tsp.
Cinnamon stick - 2
Cloves - 4 nos.
Onions - 3 nos.
Tomatoes - 3 nos.
Turmeric powder - 1/2 tsp.
Kashmiri chilly powder - 1 tbsp.
Sugar - 1 tsp. (optional)
Salt as needed.
Oil as needed.
Chopped Coriander leaves for garnishing
Method for making Poori Sagu
1. Boil the potatoes in a pressure cooker. Peel the skin and chop them roughly.
2. Chop 1 onion into fine pieces and 2 onions into large sized cubes. Chop the tomatoes into cubes.
3. Heat oil in a kadai, add cinnamon sticks, cloves and saunf.
4. Next add finely chopped onions and fry till transparent.
7. Allow the ingredients to boil well for 10 minutes till the tomatoes turn mushy and raw smell disappears.
8. Add little sugar (optional) and required amount of salt.
9. Add the chopped potatoes and mix well. Allow this to boil for 3 minutes till the spices and salt gets absorbed by the potatoes.
10. The Sagu will be watery in consistency it must not be thick as Poori Masala.
11. Garnish the bhaji with coriander leaves.
Poori Sagu or Maharashtra Style Bombay Aloo Sagu is ready to be served with Pooris. Pour the Sagu on top of the Pooris and relish the taste.
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