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 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.
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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Serve it with chilled yogurt on a fasting day or with green chutney for tea time any day.
1.This recipe serves 4 persons.
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.
3.Mix everything well.
4.Heat enough oil and take a small portion of the mixture and add it to the hot oil.
5.Fry till absolutely crisp. Fry on medium flame.
6.Serve hot. Bon appetite!
PREP TIME 15 minutes + 4-8 hours soaking time
COOK TIME 15 minutes
TOTAL TIME 30 minutes + 4-8 hours passive time
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