How to make Sabudana Aloo Puri -

An ideal vrat snack – extremely tasty puri made of sabudana and potatoes.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago (sabudana) (साबुदाना), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Sabudana Aloo Puri checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like Veg Peshawari Kababs, Atta Cheela, Eggplant and Paneer Kababs, Bhuna Masala Sandwich.

Sabudana Aloo Puri

Sabudana Aloo Puri Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sabudana Aloo Puri Recipe

  • Sago (sabudana) soaked overnight ½ cup

  • Potatoes boiled, peeled and mashed 1 cup

  • Rajgira flour ¾ cup

  • Green chillies finely chopped 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Salt to taste

  • Black pepper powder ½ cup

  • Curry leaves chopped 3-4

  • Roasted peanuts 2 tablespoons

  • Oil for deep-frying

Method

Step 1

Mix together potatoes, amaranth flour, sago, green chillies, cumin seeds, salt, black pepper powder and curry leaves in a bowl. Coarsely grind peanuts and add to the mixture. Add sufficient water and knead into a dough

Step 2

Heat sufficient oil in a kadai.

Step 3

Divide the dough into equal portions and shape them into flat vadas.

Step 4

Deep-fry vadas in hot oil till golden and crisp. Drain on absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.