Aloo ki Poori with Saagu


1 cup wheat flour / gehun ka atta
1 potato boiled
1 tblsp fine rava / sooji / semolina
1/2 tsp turmeric / haldi pdr
1/2 tsp red chilli pdr
1 tsp jeera / cumin pdr
Salt to taste
Pinch of sugar
1 tsp oil for kneading dough
Water as required to knead the  dough
Oil for deep frying


  • In a mixing bowl grate the boiled potato. To that add rava, atta, salt, sugar,jeera pdr, haldi pdr,chilli pdr,  1 tsp oil 
  • Mix well , slowly add water as required and knead a stiff dough.
  • Knead well and keep covered for 10 mins
  • Devide the dough into portions and make small balls
  • Roll each balls into pooris
  • Heat oil , fry the rolled pooris one by one  on a meium flame 
  • Fry both the sides into a golden brown and crisp pooris
  • Serve hot with saagu or kurma
  • You can have this without any side dishes as  it has all spices in it.

For potato saagu you need:


2 Boiled potatoes
1 tomato finely chopped
4 tsp oil
1 tsp mustard
1/2 inch ginger chopped
3 green chillies slit
Curry leaves
1 tsp jeera/ cumin seeds
1/2 tsp turmeric / Haldi pdr
1 tsp coriander / daniya pdr
Pinch of hing/ asafoetida pdr
2 tblsp roasted gram dal pdr/ putani / hurigadale pdr
Salt to taste
Chopped coriander leaves

  • Peel and cut the boiled potatoes and slightly mash it with a laddle
  • Heat oil , add mustard. Once it starts crackling add curry leaves,hing,jeera, green chillies, ginger  and fry for 5 mins. 
  • Add tomatoes chopped and cook till they turn mushy
  • Add turmeric,daniya powder and roasted gram dal powder, mix well
  • Add the boiled , mashed potatoes,salt to taste and 1/2 to 1 cup water
  • Let it boil till it becomes thick . Turn off the flame and garnish with chopped coriander leaves
  • Serve hot with dosa, idli, poori or chapati.


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