Sabudana Ke Poori

This is one of snack preparation which is prepared by women in the Mithila region on their day of observance of salt free diet. Subadana or Pearl Sago are small whitish beads having a cooling effect on the stomach.It is also known as sabudana vada in other places in India but this one contains absolutely no spices and considered pure as pure Hindu ritual standards. It tastes great with a pinch of salt added in the dough on other occasions.

Material required (serving minimum 2 people):

Sabudana(or pearl sago) : 200 Gms
Potato : 250 Gms
Pinch of Salt
Vegetable Oil: 250 Gms

Preparation:

1.Boil the potato in a pressure cooker for 10 minutes and peel it. Keep it separate.
2. Soak sabudana in water for about 30 minutes.
3. Soak the water out and dough it with the mashed potatoes.
4. Add a pinch of salt to the dough and mix it evenly.
5. Prepare balls of the dough of about palm size and press it both sides to make flat.
6. Put oil in steel vessel and heat it. When the oil is sufficiently hot, put the doughed tablets in oil and deep fry it which should take approximately 5-7 minutes.
7. When the tablets begin getting a reddish tint, remove it from the vessel


The hot sabudana ka poori is ready to serve. It tastes great with a smack of ketch-up too!!!

Things to take care of:

1. Dough the potato and sabudana evenly.
2. Do not leave lumps of potato in the dough
3. Add the dough tablets in oil when it is sufficiently hot- this can be tested by adding a small piece of the dough which should fry properly