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Sabudana puri, also known as sago puri or tapioca puri, is a popular dish during Sawan and other fasting days. It is tasty, filling, and pairs well with curd or chutney. However, many people struggle with the dough turning sticky or the puris breaking while frying. This usually happens because sabudana requires proper soaking and careful handling. Since there’s no wheat flour or gluten involved, the dough also needs proper binding and shaping. If you're still unsure, just follow a few simple tips to make sabudana puris that puff up nicely and stay light and crisp. Here are five helpful tricks to try.
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Soak Sabudana Just Right
This is the first and most important step. When preparing sabudana puri, always wash sabudana 2–3 times with water. Then soak it in just enough water to cover it. Don’t add too much water, or the pearls will turn soggy. Leave it to soak overnight or for 5 hours. To check if it’s ready, press one pearl between your fingers. If it mashes easily, it’s soaked well. Drain all extra water using a sieve. If the sabudana feels sticky even after soaking, spread it on a cloth for 10 minutes. Proper soaking gives you soft, separate pearls that mix well without turning mushy or wet.
Image Credits: Wikimedia Commons
Mash Potatoes Smoothly For Binding
Boiled potatoes help bind the sabudana dough. If the potatoes are lumpy, the dough will not mix evenly. So boil them well and mash them while they are still warm. This makes them smoother and easier to mix. Don’t add the potatoes cold from the fridge; it makes the dough hard. The mashed potato should be soft and without chunks. This way, the sabudana holds together properly while frying. Too little potato will make the puri fall apart. Too much will make it taste like aloo tikki. Add just enough to hold the dough without making it too soft.
Also Read: Sawan 2024: 5 Key Mistakes To Avoid When Making Sabudana Vada
Add Roasted Peanut Powder For Crunch
Peanuts add taste and texture to sabudana puri. Take a handful of roasted peanuts and crush them coarsely. Don’t grind them into a fine powder; keep them a little chunky. This gives a nice bite to the puri. Roasted peanuts also absorb extra moisture, which helps keep the dough from getting sticky. You can dry roast them in a pan or use roasted ones from a packet. Add about 1–2 tablespoons of crushed peanuts per cup of sabudana. This not only adds flavour but also helps in shaping the dough better. It’s a small step, but it makes a big difference.
Avoid Rolling; Pat Gently With Hands
Sabudana dough is not like regular wheat dough. It doesn’t roll easily with a rolling pin. If you try to roll it, the puris may break or stick. The best way is to take a small ball of dough and pat it flat using your fingers. Use a greased plastic sheet, ziplock bag, or even a banana leaf. Apply a little oil to your fingers to stop them from sticking. Press the dough gently to make a medium-thick round. Don’t make it too thin, or it may break in oil. With this method, the puris come out neat and hold their shape.
Image Credits: Wikimedia Commons
Fry On Medium Heat, Not High
The frying temperature matters a lot. If the oil is too hot, the puris will brown outside but stay chewy inside. If the oil is not hot enough, they will soak up oil and turn greasy. The best heat is medium. To check, drop a small piece of dough in the oil. If it rises slowly and sizzles, the oil is ready. Fry one or two puris at a time. Don’t crowd the pan; let them puff up and turn golden on both sides. Drain on paper and serve warm with curd or peanut chutney.
