Potato sagu recipe – How to make potato sagu or potato masala recipe – side dish for rotis

Potato sagu also called as potato masala or poori masala is a very delicious and simple recipe made with potatoes.  It is also a quick recipe which can be prepared in less than 30 minutes if you have boiled potatoes ready with you.  Potato sagu is more popular in South India especially in Karnataka and usually served with pooris or chapatis or dosa or rava idli.  Besan or gram flour mixture gives a unique taste to the saga, so do not skip adding this.


Prep Time :  15 mins

Cook Time :  30 mins

Servings : 4 persons

South Indian cuisine


Potatoes – 4 nos

Onion – 1 (medium sized) (chopped finely)

Tomato – 1 (chopped finely)

Green chillies – 2 (chopped finely)

Ginger – 1/2 inch chopped or grated

Besan or gram flour – 2 teaspoons

Oil – 2 tablespoons

Mustard seeds or rai – 1 teaspoon

Urad dal – 1 teaspoon

Chana dal or split Bengal gram – 1 teaspoon

A pinch of asafoetida or hing

Curry leaves – 5 to 6

Turmeric powder or haldi – 1/4 teaspoon

Chopped coriander leaves – 2 tablespoons

Salt to taste


Pressure cook the potatoes with sufficient water for 4-5 whistles or till cooked.  Once cooled down, peel the skin of the potatoes.  Mash or crumble them and keep it aside.

Heat oil in a pan on medium flame.  Add mustard seeds and allow them to splutter.  Then add hing, urad dal and chana dal.  Saute till the dals become golden brown in colour..  Add chopped onions, grated ginger, green chillies and curry leaves.

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Saute till the onions become translucent.  Add chopped tomatoes and saute on a low to medium flame for 2 minutes till the tomatoes become little soft.

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Add turmeric powder and salt.  Mix well.  Then add mashed potatoes and mix them well.

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Cook on a low flame for a minute or two.  Add 2 teaspoons of besan in 1/4 cup of water.  Mix it well so that no lumps are formed.

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Add this besan water to the mixture.  Add 1 cup of water and mix all the ingredients well.  Check for salt and add if required.

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Close the pan with its lid and cook on a low flame for 3 -4 minutes.  Cook till the gravy starts thickening.  Once the gravy reaches a medium consistency, switch off the flame.  Garnish with chopped coriander leaves.

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Serve potato sagu with pooris, rotis, dosas or rava idli.



Ensure to cook the potatoes till soft and mashable.

Adjust green chillies according to the spiciness required by you.

You can also add ginger-garlic paste to add flavour to the sagu.

If you want a little thinner consistency,  add little more water and cook accordingly.

You can also add boiled green peas alongwith potatoes.


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