I am here with an Indian fasting dish Sabudana Pakora, which is usually made by women during fast or as a snack. Sabudana or sago or tapioca pearls Pakoras known by different name also that is Sabudana Vada, a Maharashtrian Recipe.
This fasting recipe is full of energy and carbohydrates. Sabudana or SAGO are full starch and gluten-free so can serve as a substitute for Wheat. The tapioca contains very low amount of saturated fat, cholesterol, and sodium, which makes them healthier. It also contains iron, calcium, copper, and members of vitamin B-complex.
Sabudana Pakoras are very delicious Navratri food recipes when eaten with green chilli chutney. In some of the regions in India, they are served as a snack. Check out the full recipe down and add in a menu today.
Sabudana Pakoda Recipe – A delicious and crispy Sabudana (Sago seeds) Pakoda made with Sabudana, potatoes, peanuts, Singhara flour and some spices
Cuisine: Indian Fasting Snacks – Sabudana Pakoda Recipe
Preparing Time: 10 Minutes
Cooking Time: 20 Minutes
Serving – 2
- 1 Cup Sabudana (tapioca pearls) washed soaked in water overnight or it can be soaked for 2- 3 hours also
- 2 Medium size Potato
- ½ Cup Peanuts Roasted and crushed
- ¾ Cup Singhara Flour
- 3-4 Green Chili finely chopped
- 1 Teaspoon Cumin Seeds powder
- ½ to 1 teaspoon Lemon Juice
- Fresh coriander leaves finely chopped
- Refined Oil for deep frying
- Rock Salt ( As per taste)
Method of cooking Sabudana Pakoda Recipe
- Wash Sabudana, drain the water then add half cup of water and soaked overnight or 5-6 Hours is also fine
- Boil the Potato peel and mash.
- Roast the peanuts, once cool down finely crushed in grinder
- Take a mixing bowl add Sabudana, Potato, Peanuts powder, Singhara flour, green chilli, cumin seeds powder, coriander leaves, lemon juice, rock salt and mix well
- Divide the mix into 8- 10 equal sizes and make shape of oval
- Take oil in a deep frying pan on medium flame
- Once oil is hot add pakoda in the pan for deep frying
- Turn on the other side and fry them until golden brown
- Take out from the oil once vada turn to golden brown and nicely crisp
- Drain the pakoda in paper napkins to remove excess oil
- Serve hot with curd, green chutney or tomato sauce
Note: 1) Give enough time to fry pakoda from inside, it will take 5 to 7 minutes, do not be in hurry while frying so it will be nicely crisp
For recent post updates on my blog, LikeFacebookbook page to get the feed: Kalpskitchen