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Sabudana Pakode Recipe

I always soak them overnight. By morning they soften really well. So depending on the quality of the sabudana, you can soak them overnight or for a few hours.

Prep time:
5hrs 0mins

cook time:
20mins

serves:
3

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Sabudana 1/2 cup

Sabudana

Description

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Potato 2

Potato

Description

Potato is an underground tuber whi ...

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Cumin Seeds 3/4 tbspn

Cumin Seeds

Description

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Sugar (Sucrose) 1 tbspn

Sugar (Sucrose)

Description

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Green Chilli 1

Green Chilli

Description

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Buckwheat flour 2 tbspn

Buckwheat flour

Description

Buckwheat flour is made by grinding the seeds of buckwheat plant. The buckwheat plant is harveste ...

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Peanuts 1/4 cup

Peanuts

Description

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Rock Salt

Rock Salt

Description

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Details

Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Ingredients For Sabudana Pakode Recipe

Sabudana soaked 1/2 cup

Sago

Description

Sago is the starch obtained from the centre of sago palm stems. It is similar to tapioca in taste ...

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Aloo (Potatoes) skinned and cut into medium sized cubes 2

Potato

Description

Potato is an underground tuber whi ...

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jeera/ Cumin seeds 3/4 tbspn

Cumin

Description

Cumin is a popular spice which is ...

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Sugar (Sucrose) 1 tbspn

Refined Sugar

Description

Refined sugar is a white crystalline carbohydrate obtained from sugarcane or sugar beets which ar ...

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Green chilli chopped 1

Green Chilli

Description

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kuttu flour 2 tbspn

Buckwheat flour

Description

Buckwheat flour is made by grinding the seeds of buckwheat plant. The buckwheat plant is harveste ...

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Crushed Peanuts 1/4 cup

Peanuts

Description

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Pinch of rock salt

Sendha Namak

Description

It is a large-grained,coarse salt in its purest form. It is the mineral form of sodium chloride. ...

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Methods

How to make Sabudana Pakode Recipe

1. Soak the sabudana in enough water overnight or for 3-4 hours.
2. Drain and keep aside in a mixing bowl.
3. Boil the potatoes, peel and chop roughly.
4. Roast the peanuts in a pan till browned and crisp.
5. In a mortar-pestle, coarsely crush the roasted peanuts.
6. Add all ingredients to the drained sabudana, including the chopped potatoes and peanuts.
7. Mix well. check the taste and add more salt or sugar if required.
8. Frying Sabudana Pakoda.....Heat oil in a kadai or pan.
9. Make small balls with your hands or using a spoon drop the mixture in to medium hot oil.
10. Let the pakoras become opaque and then turn them with a slotted spoon.
11. Deep fry till the pakodas become light golden and crisp. Then remove them with a slotted spoon draining as much oil as possible
12. Place them on paper napkins to remove excess oil.
13. Serve sabudana pakodas hot with tomato sauce or green chutney or coconut chutney..