Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.
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.
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- 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
- Place the potatoes in a cooker, add water and salt, close the lid and take 3 whistles. Let the pressure subside naturally.
- Wash and soak the sago pearls for 4 hours in enough water.
- Once the pressure of the cooker subsides, open the lid, peel the potatoes, and transfer them to a vessel.
- Mash the cooked potatoes well. They should be well mashed without any chunks or lumps.
- 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.
- Add rice flour. Mix well. Set aside for 30 minutes.
- After 30 minutes, place a sheet of butter paper on the countertop. Sprinkle few drops of oil and grease the paper well.
- 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.
- 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.
- 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.
- Serve hot with chutney or pickle and enjoy.
Step-by-Step Photo Guide
- 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.