Sunday, 23 June 2013

Sabudana batata poori | potato sago puri

Fasting or vrat or upwas is a regular phenomenon in my house thats the reason you will find a variety of fasting dishes /phalahari recipes on my site.

Coming with a fasting recipe after a long break.

Todays recipe is Sabudana batata poori or potato sago poori.

sabudana is known as tapioca in english & batata or aloo means potato.the binding agent used here is  either rajgira flour (amaranth flour)  or upwas bhajani flour or singhada ata (water chestnut flour) or bhagar ata  which are commonly used in fasting food in india

Upwas bhajani is easily available in mumbai but you can make it at home too .

you can check upwas bhajani recipe here

This poori made from aloo and sabudana can be eaten on fasting days .

serve it with fasting coconut chutney or upwas dahi peanut chutney .


1 cup Sabudana (sago/tapioca)
1/2 cup Peanuts (roasted & crushed coarsely)
1-2 medium Potato (boiled, peeled & grated )  about1  cup
3-4 Green Chilies (crushed)  (add chillies as per your spice level)
1-2 tspn roasted cumin seeds  
 tsp cumin powder
pinch of sugar
1 tsp lemon juice
2 tbsp coriander leaves
1/2 cup rajgira flour (amaranth flour) / upwas bhajani flour /singhada ata (water chestnut flour)
1/3 to 3/4 cup
Salt to taste
Oil to fry

Method :

1.Wash sago thoroughly and drain excess water. Soak it for 2-3 hours with water level just half cm to the level of sago ( See tip 3) .Remove potato cover and grate it finely.

2. Add all ingredients to it except oil. Mix well into a dough.

3. Grease a plastic paper with little oil .now take a small piece of dough in your hand  & place it on greased plastic & flatten it to thick poori with your greased fingers .do not make the poori too thin or else it can break in oil. you can even make a hole in centre of poori to make it appear like vada .

4.Keep the oil in a deep frying pan to heat. deep fry the flattened poori in oil till golden brown on both sides.

5. Fry till they are crisp and light brown in colour.

6. Drain them well on a tissue paper.  Serve with  fasting peanut chutney or dahi chutney.


1 Fry poori when the oil is piping hot to get crispy poori .
2 Add more rajgira flour (amaranth flour) / upwas bhajani /singhada ata (water chestnut flour) if pooris tend to break in oil.
3.The correct amount of water for soaking sago is important as if you add more water sago becomes sticky & if you add less water it becomes dry.


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