sabudana ke pakode

Sabudana ke Pakode | Sabudana Pakoda Recipe

What are Sabudana ke Pakode?

Sabudana ke pakode are crispy and crunchy fritters prepared with sago pearls along with boiled potatoes, roasted peanuts, lots of coriander and a few spices. The best part about the sabudana ke pakode is the texture. And of course, the taste is so good. Sabudana pakoda recipe is very simple and is close to the recipe for sabudana vada. However, a few changes and there is a lot of difference in the feel of the dish. I often make sabudana ki pakodi whenever we want to take a break from the sabudana vada.

Sabudana ke pakode ingredients:

Sabudana Pakoda Recipe calls for

Sabudana: Sago pearls or sabudana is available in different sizes. I have used the medium-sized pearl for this recipe. What is important is to wash and soak the sabudana properly. It has been explained in detail further in the post.

Boiled Potatoes: These provide a binding to the mixture for sabudana ke pakode. Comparatively less quantity is used for this recipe as compared to what is used for sabudana vada recipe.

Peanuts: Roasted peanuts i.e. moongfali is added for the proper texture and extra bite in the sabudana pakoda. Half of the quantity of roasted peanuts is powdered and the remaining half is coarsely ground.

Spices: Salt, red chili powder and black pepper powder are used to add flavors to sabudana pakoda. If you are making this pakoda during fasts and you don’t eat red chili powder during fasting, you can skip it. Instead, add 1 chopped green chili.

How to soak sabudana?

To soak the sabudana it is important to wash it thoroughly in running water till the water is absolutely clear. Thereafter it should be soaked in enough water such that the sabudana gets covered. The time required to soak the sabudana properly depends on the quality of sago pearls used. It could be anywhere between 4-8 hours. I often soak it overnight. After the soaking time, just press a pearl. It should be absolutely soft but not at all sticky. If it is not soft, sprinkle little water and leave for a few more minutes till it becomes soft. If it is sticky or there is unabsorbed water, just spread the sabudana on a kitchen towel and leave for a few minutes till it is ready to be used. It is very important to wash and soak the sabudana properly for any sabudana recipe.

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How to serve Sabudana ke Pakode?

Serve it with chilled yogurt on a fasting day or with green chutney for tea time any day.

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Sabudana Pakoda Recipe

1.This recipe serves 4 persons.

sabudana ke pakode

2.In a mixing bowl add 1 cup soaked sabudana, 2 boiled and grated potatoes, ¼ cup coarsely crushed roasted peanuts, ¼ cup powdered roasted peanuts, rock salt to taste, 1 tsp red chili powder, ½ tsp black pepper powder and a handful of coriander leaves.

sabudana ke pakode

3.Mix everything well.

sabudana ke pakode

4.Heat enough oil and take a small portion of the mixture and add it to the hot oil.

sabudana ke pakode

5.Fry till absolutely crisp. Fry on medium flame.

sabudana ke pakode

6.Serve hot. Bon appetite!

sabudana ke pakode

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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