Poori Sagu | Potato Sagu | Bombay Sagu for Poori | North Indian Bhaji

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.


Poori Sagu | Potato Sagu | Bombay Sagu for Poori |

                                                       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. Next add the cubed onions and saute well.

5. Now add the tomatoes and saute well for 3 minutes. Then add turmeric powder and Kashmiri chilli powder mix well and then add 1 cup of water. 

6. Allow the ingredients to boil well for 10 minutes till the tomatoes turn mushy and raw smell disappears.

7. Add little sugar (optional) and required amount of salt.

8. Add the chopped potatoes and mix well. Allow this to boil for 3 minutes till the spices and salt gets absorbed by the potatoes.

9. The Sagu will be watery in consistency it must not be thick as Poori Masala.

10. Garnish the bhaji with coriander leaves.

Poori Sagu

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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