Poori Sagu | Bombay Sagu | Potato Sagu
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (14)

Poori Sagu | Bombay Sagu | Potato Sagu

NUTRITION · PER SERVING50M COOK
CAL 8%·PRO 7%
CARBS 25G63% OF CAL
3G FIBER18G OTHER4G TOTAL SUGAR
FAT 5G29% OF CAL
0G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lightly spiced South Indian potato curry served with poori. Also pairs well with dosa, chapati, or rava idli for a complete meal.

maincurrydairy freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 250 grams potatoes (or 3 to 4 medium potatoes - boiled, peeled and crumbled or 1.5 cups crumbled potatoes)
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal ((split husked black gram))
  • 1 teaspoon chana dal ((husked and split bengal gram))
  • 100 grams onion (or 1 large onion, chopped or ⅔ cup chopped onions)
  • 1 or 2 green chilies (- chopped or ½ to 1 teaspoon, chopped)
  • 1 inch ginger (chopped or 1 teaspoon chopped ginger)
  • 7 to 8 curry leaves
  • 1 tomato (- small, or ¼ cup chopped tomatoes, optional)
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida ((hing))
  • 2 teaspoons gram flour ((besan))
  • 1.25 cups water (or add as required)
  • salt (as required)
  • 1 to 2 tablespoons coriander leaves (- chopped)
PREP
20M
SODIUM
401MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.