Batata Sabudana Puri (Potato Puri)

Batata Puri in Marathi Servings: 12 puris (medium) In India, Sabudana or Sago has a unique importanc...

Batata Puri in Marathi

Servings: 12 puris (medium)
In India, Sabudana or Sago has a unique importance during Fasting. Khichdi, Vada, Kheer (Pudding) , Thalipith (Pancakes) made of Sabudana taste just amazing. Sabudana Vada is favorite in India, especially in Maharashtra because of its delicious taste and crispy texture.
Batata Puri (Potato Puri) is a sort of version of Sabudana Vada. But Batata Puris are more crispy than Sabudana Vada. This recipe would be a nice alternative who fasts once in a week and searching something new to try other than routine fasting food.

Potato puri, Aloo Pudi, Batata Poori, Upas padarth
Ingredients:
2 Potatoes, boiled and peeled
1/2 cup Sabudana (Sago)
7 to 8 Green chilies (Thai or Indian) (Note 4)
1/4 cup Cilantro, chopped
1/2 tsp Cumin Seeds
3 tbsp roasted Peanuts powder
1 tsp Cumin Powder
1 or 2 tbsp Shingada Pith (Water Chestnut Flour)
Salt to taste
Oil for Deep frying

Method:
1) Put Sago in a medium bowl. Add water and tumble a little with hands. Remove excessive water. Then again, add water 1/2 cm above the level of Sago. Do not add more than that, otherwise Sago would become soggy and sticky. Soak for 3 to 4 hours. Cover the bowl with any plate.
2) Grind Green chilies, Cilantro, Cumin seeds and little salt to coarse mixture. Do not add water while grinding. If you don’t have grinder or the quantity is too small for grinder, then just chop green chilies and cilantro finely.
3) In a mixing bowl, grate potatoes first. Then put Chili-Cilantro mixture to it. Also add Peanuts powder, Soaked Sago, Cumin powder and Chestnut flour. Mix well and make soft dough. Taste a small portion of this dough and add little salt if needed.
4) Divide this dough to equal portion and make round balls (approx 1 1/2 inch). Heat oil on medium heat. Take a thick plastic sheet. Grease your hand and plastic sheet with little oil. Put a ball over plastic and press down with fingers and make it flat to thick Pattie. Do not make it very thin, otherwise it could break while deep frying.
5) There should not be any cracks on the edges. If any, try to adjust with hands. Make a hole in the middle of Puri (Pattie) with Index finger.
6) Deep fry flattened Pattie or Puri into hot oil. Do not flip to other side, it could break otherwise. As we are not going to flip Puris, gently push it down into Oil for few seconds when Puri gets golden color and become little firm. Do not give pressure very harshly which could break the Puri.
Fry them until they turn to golden brown color.
Serve hot and crispy Puris with Coconut or Cilantro Chutney.

Note:
1) If Puris are braking while deep frying, Then add 1 or 2 tbsp Water Chestnut flour in the dough. Knead well, make Puris and deep fry.
2) If Chestnut flour is not available and if you are not fasting, use Rice flour instead of Chestnut flour. (As Rice is generally not allowed during fast)
3) Do not soak Sabudana into hot water. It would become soggy and sticky. This could cause to break puris while deep frying.
4) Adjust the quantity of chilies according to your taste.

Labels:
Batata Puri, Aloo Puri, Upvas food, Fasting Food, Sabudana Vada

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Post a Comment Default Comments

  1. This is great... my mother and aunts used to make this very often, I refrain... but you're tempting me.

    ReplyDelete
  2. Wow very Nice! I will try this without any fast.

    ReplyDelete
  3. looks delicious..nice recipe..i made sabudana wada recently..can imagine the taste of this one..am sure must have been great..

    ReplyDelete
  4. Thanks Aparna, Raga for your comment :)

    Khaugiri,
    really me too love this dish very much.

    Soumya
    thanks for your comment..

    ReplyDelete
  5. Hmm just pass on these crispy puris with some chilled and spiced yogurt and some Imligud chutney and i swear i will fast every single day of my life...ok ok this got bit more hyperbole but seriously i love these piping hot and i m so badly craving for some rt now !

    ReplyDelete
  6. This reminded me of a restaurant in Girgaum (Mumbai) where I used to eat this as a kid accompanied by a glass of chilled piyush. Thanks for the recipe. Will be definitely trying this soon.

    ReplyDelete

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