How to make Batata Puri -
Call them batata puri or sabudana vada, they are just as delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes, Sago (sabudana) (साबुदाना)
Cuisine : Indian
Course : Breads
For more recipes related to Batata Puri checkout Aloo Chur Chur Parantha - SK Khazana, Aloo Methi Parantha . You can also find more Breads recipes like Oriental Style Stir-Fried Veg Parantha Saffron Bread Hot Cross Buns Appam
Batata Puri Recipe Card
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 : 8-10 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Batata Puri Recipe
Medium potatoes medium, boiled and peeled 4
Sago (sabudana) soaked 1 cup
Roasted peanuts crushed 1/2 cup
Fresh coriander leaves chopped 2 tablespoons
Sugar 1 pinch
Rock salt (sendha namak) to taste
Ginger-green chilli paste 1 tablespoon
Lemon juice 1/2 tablespoon
Banana leaves cut into medium squares 2
Oil to deep-fry
Coconut chutney to serve
Method
Step 1
Take sago in a bowl add sago, add peanuts, coriander leaves, sugar, rock salt, ginger green chilli paste and lemon juice. Mash and add potatoes and mix well.
Step 2
Heat sufficient oil in a kadai.
Step 3
Divide the mixture into equal portions. Place a banana leaf square on the worktop, apply little oil on it, place a portion of potato mixture, gently press and flatten slightly. Slide into hot oil and deep-fry, turning sides, till golden brown on both sides. Drain on absorbent paper.
Step 4
Arrange the puris on a serving plate and serve hot with coconut chutney.
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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.
