Potato sagu is like all wonderful things that I love in one bowl waiting to add extra happiness in every bite of my breakfast. Intense golden yellow skinned potato is my favorite vegetable because of it’s versatility. Be it main course, starter, side dish, soup, curry or pancake, there this wonderful tuber makes it presence transforming the dish to more condense and more tasty.
Is it your routine to devour rava idli with a simple solo chutney? It was mine actually. Now I have switched over to this potato sagu to pair with rava idli and made my family’s morning breakfast a delightful affair. And it always always tastes so good that I never even think of altering the practice. Potato sagu has also won the best side dish with chapati award from my kids. Thank you sagu 🙂 Let me tell you one more fact about this sagu, it is more popular as Bombay sagu but I really don’t have any idea about how it is been named.
The making of Bombay sagu is a cake walk and you don’t have to take a trip to grocery. The available pantry items are enough to whip this up. It is soupy version of potato bhaji with two exceptions. One is besan (chickpea flour) being added in paste form to potato sagu and other is sagu is more thinner and soupy not like dry bhaji. Read on the recipe narration for clear picture.