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 Vari tandul batata sabudana poori or potato sama and sago poori.
samo rice is known as variche tandul/bhagar in marathi,moraiyo in gujarati and vrat ke chawal in hindi .sabudana is known as tapioca in english & batata or aloo means potato.
the binding agent used here is Samo(Barnyarn millet )or bhagar ata (flour) which are commonly used in fasting food in india
normally in india we use flours made from Sabudana(sago),Singhora ka atta(Water chestnut flour),kuttu(buck wheat flour), Sama(Barnyarn millet ),Rajgiri atta for making fasting /vrat recipes
This poori made from aloo,rajgira and sabudana can be eaten on fasting days .
serve it with fasting coconut chutney or upwas dahi peanut chutney or upwas konphal batata sabji or plain konphal sabji
Ingredient:
1 cup varicha peeth ( bhagar / vari tandul/moraiyo/vrat ke chawal ka ata(flour)
1/2 cup Sabudana (sago/tapioca)
1/2 cup Peanuts (roasted & crushed coarsely)
1-2 medium Potato (boiled, peeled & grated ) about 1 cup
3-4 Green Chilies (crushed) (add chillies as per your spice level)
1-2 tspn roasted cumin seeds
1 tsp cumin powder
pinch of sugar
1 tsp lemon juice
2 tbsp coriander leaves
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 .
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4.Keep the oil in a deep frying pan to heat. deep fry the flattened poori in oil till golden brown on both sides.
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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.
Tips
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.
4. in case you dont have vari tandul flour available,dry roast one cup of samo rice for 3-4 minues,cool it and grind in a mixer to make a flour of same and use it in above recipe .
Coming with a fasting recipe after a long break.
Todays recipe is Vari tandul batata sabudana poori or potato sama and sago poori.
Crisp and delicious patties made with barnyarn millet,potato, and spices (food for fasting)
samo rice is known as variche tandul/bhagar in marathi,moraiyo in gujarati and vrat ke chawal in hindi .sabudana is known as tapioca in english & batata or aloo means potato.
the binding agent used here is Samo(Barnyarn millet )or bhagar ata (flour) which are commonly used in fasting food in india
normally in india we use flours made from Sabudana(sago),Singhora ka atta(Water chestnut flour),kuttu(buck wheat flour), Sama(Barnyarn millet ),Rajgiri atta for making fasting /vrat recipes
This poori made from aloo,rajgira and sabudana can be eaten on fasting days .
serve it with fasting coconut chutney or upwas dahi peanut chutney or upwas konphal batata sabji or plain konphal sabji
Ingredient:
1 cup varicha peeth ( bhagar / vari tandul/moraiyo/vrat ke chawal ka ata(flour)
1/2 cup Sabudana (sago/tapioca)
1/2 cup Peanuts (roasted & crushed coarsely)
1-2 medium Potato (boiled, peeled & grated ) about 1 cup
3-4 Green Chilies (crushed) (add chillies as per your spice level)
1-2 tspn roasted cumin seeds
1 tsp cumin powder
pinch of sugar
1 tsp lemon juice
2 tbsp coriander leaves
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 .
.jpg)
.jpg)
4.Keep the oil in a deep frying pan to heat. deep fry the flattened poori in oil till golden brown on both sides.
.jpg)
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.
Tips
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.
4. in case you dont have vari tandul flour available,dry roast one cup of samo rice for 3-4 minues,cool it and grind in a mixer to make a flour of same and use it in above recipe .
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