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Sago Potato Roti: Indian Flatbread With Tapioca Pearls and Potato

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.

Sago potato roti

Sago potato roti

Tasty and Healthy Roti

Sago, also called sabudana or tapioca pearl, is a starch that is extracted from the roots of tapioca and processed into sabudana. Sago is a rich source of carbohydrates, antioxidants, and calories.

Potatoes are rich sources of antioxidants, potassium, Vitamins B1, B6, C, and many more.

Sago potato roti is a tasty and healthy flatbread that can be made quickly and easily. Kids and adults alike love this dish, which can be served for breakfast, lunch, snack or dinner. It is an excellent source of energy, and it pairs well with chutney or pickle. It's also great plain.

Cook Time

Prep timeCook timeReady inYields

20 min

20 min

40 min

2 servings

Ingredients

  • 4-5 potatoes, boiled, peeled
  • 1 cup sago, saoked for 4 hours and drained
  • 1 teaspoon ginger, grated
  • 1-2 green chilies, chopped
  • 1 teaspoon black peppercorns, crushed
  • 1/4 cup coriander leaves, chopped
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • 3 tablespoons rice flour
  • 3 tablespoons oil, or as needed
  • 2 tablespoons ghee, or as needed

Instructions

  1. Place the potatoes in a cooker, add water and salt, close the lid and take 3 whistles. Let the pressure subside naturally.
  2. Wash and soak the sago pearls for 4 hours in enough water.
  3. Once the pressure of the cooker subsides, open the lid, peel the potatoes, and transfer them to a vessel.
  4. Mash the cooked potatoes well. They should be well mashed without any chunks or lumps.
  5. Drain the water completely from the soaking sago. Add the drained sago to the mashed potatoes. Add grated ginger, chopped green chilies, crushed black peppercorns, chopped coriander leaves, salt and turmeric powder. Mix and combine well.
  6. Add rice flour. Mix well. Set aside for 30 minutes.
  7. After 30 minutes, place a sheet of butter paper on the countertop. Sprinkle few drops of oil and grease the paper well.
  8. Take the mixture and make big round ball using desired quantity of batter. Place this batter down on the butter paper and pat it down to make a roti. Make it as thin as possible.
  9. Heat a tawa on medium flame, drizzle a few drops of ghee and drop the first roti on the tawa. Lift the butter paper up gently to remove. Cook the roti for 1 minute.
  10. Flip and cook the roti on both the sides. Drizzle more ghee if required. Cook till brown spots appear. Once done transfer to a plate. Repeat the same procedure and make all of the rotis.
  11. Serve hot with chutney or pickle and enjoy.

Step-by-Step Photo Guide

In a vessel, place 4-5 cooked and peeled potatoes.

In a vessel, place 4-5 cooked and peeled potatoes.

Mash the cooked potatoes well. They should be well mashed without any chunks or lumps.

Mash the cooked potatoes well. They should be well mashed without any chunks or lumps.

Wash and soak 1 cup of sago in enough water for 4 hours; then drain water completely. Excess water will make the roti soggy.

Wash and soak 1 cup of sago in enough water for 4 hours; then drain water completely. Excess water will make the roti soggy.

Add the sago to the mashed potatoes. Add 1 teaspoon grated ginger, 1-2 chopped green chilies, and 1 teaspoon crushed black peppercorns.

Add the sago to the mashed potatoes. Add 1 teaspoon grated ginger, 1-2 chopped green chilies, and 1 teaspoon crushed black peppercorns.

Add 1/4 cup chopped coriander leaves, salt to taste, and 1/2 teaspoon turmeric powder.

Add 1/4 cup chopped coriander leaves, salt to taste, and 1/2 teaspoon turmeric powder.

Mix and combine well.

Mix and combine well.

Add 3 tablespoons of rice flour. Again mix and combine well.

Add 3 tablespoons of rice flour. Again mix and combine well.

Mix well. Set this mixture aside for 30 minutes.

Mix well. Set this mixture aside for 30 minutes.

After 30 minutes, place a sheet of butter paper on the countertop. Sprinkle 1 teaspoon of oil and grease the paper well.

After 30 minutes, place a sheet of butter paper on the countertop. Sprinkle 1 teaspoon of oil and grease the paper well.

Take the mixture and make a big round ball using the desired quantity of batter.

Take the mixture and make a big round ball using the desired quantity of batter.

Place this batter down on the butter paper and pat using your hand to make a roti.

Place this batter down on the butter paper and pat using your hand to make a roti.

Make the roti as thin as possible.

Make the roti as thin as possible.

Heat a tawa on medium flame. Drizzle a few drops of ghee over the tawa, drop roti on the tawa and lift butter paper gently to remove it. Cook for a minute.

Heat a tawa on medium flame. Drizzle a few drops of ghee over the tawa, drop roti on the tawa and lift butter paper gently to remove it. Cook for a minute.

Flip and cook roti on both sides. Drizzle more ghee if required. Cook till brown spots appear. Once done transfer to a plate. Repeat the same procedure with the rest of the roti mixture.

Flip and cook roti on both sides. Drizzle more ghee if required. Cook till brown spots appear. Once done transfer to a plate. Repeat the same procedure with the rest of the roti mixture.

Tasty and healthy roti is ready to serve. Serve hot with chutney or pickle and enjoy.

Tasty and healthy roti is ready to serve. Serve hot with chutney or pickle and enjoy.

Cooking Notes

  • If your roti is breaking, add more rice flour to the mix.
  • You can fry roti in oil, though ghee will add more flavor.
  • If potatoes are well mashed, you will be able to make the roti more easily.
  • You can make big or small rotis, according to your preference.