Sabudana Aloo Poori – Vrat Special Recipe

Sabudana Aloo Poori – Vrat Special Recipe Are you looking for a delightful and flavorful dish to add some flavor to your normal or Vrat special menu? Look no further! Our Sabudana Aloo Poori recipe is here to tantalize your taste buds. Perfect for breakfast, brunch, or even as a snack, this gluten-free and vegan dish is not only delicious but also incredibly easy to make. Join us on a culinary journey and learn how to prepare this delectable dish that will leave you craving more.

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About Sabudana Aloo Poori

Sabudana Aloo Poori is a popular Indian recipe that combines the earthy flavors of potatoes with the unique texture and taste of sabudana (tapioca pearls). This recipe is not only mouthwatering but also nutritious.

Sabudana is a good source of energy and is often consumed during fasting days. It’s a versatile ingredient that adds a lovely crunch to the dish. Paired with a spicy potato mixture, it creates a beautiful medley of flavors that will satisfy your culinary cravings.

Sabudana Aloo Poori is a delightful recipe that combines the wholesome goodness of sabudana with the deliciousness of spiced potatoes. This gluten-free and vegan dish can be enjoyed during fasting days or anytime you’re craving a tasty treat.

With this easy-to-follow recipe, you can recreate the magic in your kitchen and savor the flavors of India. So, go ahead, give it a try, and treat your taste buds to a burst of flavors with Sabudana Aloo Poori!

Ingredients

• 250 g -Roasted Sabudana/Tapioca pearls
• 3 – Potatoes medium-boiled & grated
• 1/2 cup – Coriander leaves chopped
• Rock salt to taste
• 2 tbsp – Roasted cumin seeds
• 2 tbsp – Green chili chopped
• Oil for deep frying
• Water as required

Check out the Sabudana Aloo Poori | Navratri Vrat Recipe Video:

How To Make Sabudana Aloo Poori Step By Step With Photo:

1. Roast sabudana or tapioca pearls on a very low flame for 2 minutes to evaporate any moisture in them.
2. Take it out in a bowl and let it completely cool off before grinding it into a fine powder.
3. After the sabudana cools off, transfer it into a grinder and grind it into a fine powder.
4. In a bowl, place a colander or sieve.
5. Pour sabudana flour little by little on the flour and remove big particles like this. This way, you will get a very fine flour of sabudana.
6. In a mixing bowl, combine the mashed grated potatoes, sabudana flour, chopped green chilies, roasted peanut powder, cumin seeds, red chili powder, asafoetida, chopped cilantro, and salt.
7. The dough will be dry, so add 3 tablespoons of water and make it a semi-soft dough. Mine was a little hard, so I think they didn’t fluff. I tried the next time, and they fluffed up.
8. Mix all the ingredients well to create a uniform mixture.
9. Let the dough rest for 10 minutes, then cover it.
10. After 10 minutes, remove the cover, and then take a small portion of the sabudana and shape it into a small ball.
11. Roll the small portion into a ball shape, and then press with your hand a little.
12. Flatten the ball and dip it into a little oil.
13. Now roll on a flat surface with the help of a rolling pin. They will be uneven in shape, so now place a small bowl on the flat round disc and cut it into a round shape.
14. Take out the edges and remove the small bowl. You will get a round, poori shape.
15. Repeat this process with the remaining dough. You will get lots of pooris here.
16. Heat oil in a deep pan or skillet for frying. Ensure the oil is hot but not smoking.
17. Gently slide the prepared pooris into the hot oil.
18. Fry until they turn golden brown and crispy. Make sure to flip them for even cooking.
19. Remove the pooris and drain excess oil by placing them on a paper towel.
20. Sabudana Aloo Pooris is best enjoyed hot with your favorite chutney or yogurt.

You may love some other paratha recipes on my blog – Palak paneer paratha (Spinach Cottage Cheese Paratha, Gobi Paratha, Aloo Cheese Paratha, Gobi paratha Recipe (Cauliflower Stuffed Flatbread), and Masala Paratha.

Note: A rough estimate of nutrition is provided.

We Love to hear back from you and appreciate your success stories!
Have you tried this “Recipe”? Please feed us with your ★ ★ ★ ★ ★ star ratings and comments below.

Recipe Card

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Sabudana Aloo Poori – Vrat Special Recipe

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• Author: Sanchita Dey
• Total Time: 1 hour 25 minutes
• Yield: 20 Pooris 1x

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Sabudana Aloo Poori – Vrat Special Recipe Are you looking for a delightful and flavorful dish to add some flavors to your normal or Vrat special menu? Look no further! Our Sabudana Aloo Poori recipe is here to tantalize your taste buds.

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Ingredients

Units USM Scale 1x2x3x

• 250 g -Roasted Sabudana/Tapioca pearls
• 3 – Potatoes medium boiled & grated
• 1/2 cup – Coriander leaves chopped
• Rock salt to taste
• 2 tbsp – Roasted cumin seeds
• 2 tbsp – Green chili chopped
• Oil for deep frying
• Water as required

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Instructions

1. Roast sabudana or tapioca pearls on a very low flame for 2 minutes to evaporate any moisture in them.
2. Take it out in a bowl and let it completely cool off before grinding it into a fine powder.
3. After the sabudana cools off transfer it into a grinder and grind it into a fine powder.
4. In a bowl, place a colander or sieve.
5. Pour sabudana flour little by little on the flour and remove big particles like this. This way, you will get a very fine flour of sabudana.
6. In a mixing bowl, combine the mashed grated potatoes, sabudana flour, chopped green chilies, roasted peanut powder, cumin seeds, red chili powder, asafoetida, chopped cilantro, and salt.
7. The dough will be dry, so add 3 tablespoons of water and make it a semi-soft dough. Mine was a little hard, so I think they didn’t fluff. I tried the next time, and they fluffed up.
8. Mix all the ingredients well to create a uniform mixture.
9. Let the dough rest for 10 minutes, then cover it.
10. After 10 minutes, remove the cover, and then take a small portion of the sabudana and shape it into a small ball.
11. Roll the small portion into a ball shape, and then press with your hand a little.
12. Flatten the ball and dip it into a little oil.
13. Now roll on a flat surface with the help of a rolling pin. They will be uneven in shape, so now place a small bowl on the flat round disc and cut it into a round shape.
14. Take out the edges and remove the small bowl. You will get a round, poori shape.
15. Repeat this process with the remaining dough. You will get lots of pooris here.
16. Heat oil in a deep pan or skillet for frying. Ensure the oil is hot but not smoking.
17. Gently slide the prepared pooris into the hot oil.
18. Fry until they turn golden brown and crispy. Make sure to flip them for even cooking.
19. Remove the pooris and drain excess oil by placing them on a paper towel.
20. Sabudana Aloo Pooris is best enjoyed hot with your favorite chutney or yogurt.

• Prep Time: 10 minutes
• Cool Time - 1 hour:
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stove-Top
• Cuisine: Indian

Keywords: saboodana aloo poori, aloo poori, vrat, fasting, Navratri, poori, easysnack, breakfast recipe

Note: A rough estimate of nutrition is provided.

 We Love to hear back from you and appreciate your success stories!
Have you tried this “Recipe”? Please feed us with your ★★★★★ star ratings and comments below.

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