Sabudana Pakora is a popular Indian snack made from tapioca pearls (sabudana), potatoes, peanuts, and a blend of aromatic spices. These deep-fried fritters are often consumed during fasting days in India, providing a delectable and satisfying treat while adhering to dietary restrictions. The contrasting textures of the crispy outer layer and soft, melt-in-your-mouth interior make Sabudana Pakora an irresistible snack that appeals to both children and adults alike.
Rinse the sabudana under running water to remove any impurities or dust. Soak the sabudana in water for 6-8 hours or overnight, ensuring that the water level is approximately 1 inch above the sabudana. This helps the sabudana to swell and soften.
Once the sabudana has soaked, drain it in a colander to remove any excess water. Set aside for 10-15 minutes.
Meanwhile, boil and mash the potatoes, ensuring there are no lumps. Coarsely crush the roasted peanuts in a food processor or using a rolling pin.
Assemble all the ingredients and keep them close to your cooking area for a smooth and efficient cooking process.
Cooking Steps
In a large mixing bowl, combine the soaked and drained sabudana, mashed potatoes, crushed peanuts, chopped green chilies, and fresh coriander leaves.
Add salt (use rock salt if fasting), cumin seeds, red chili powder (if using), and black pepper powder. Mix well until all the ingredients are well incorporated, and the mixture forms a dough-like consistency.
Heat the oil in a deep frying pan over medium heat. To check if the oil is ready for frying, drop a small piece of the dough into the oil. If it sizzles and rises to the surface, the oil is hot enough.
While the oil heats, shape the sabudana mixture into small, round, or flat discs. Wet your hands with water to prevent the mixture from sticking to your fingers.
Carefully slide the shaped pakoras into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras in batches if needed.
Fry the Sabudana Pakoras for 3-4 minutes on each side, or until they turn golden brown and crispy.
Once cooked, use a slotted spoon to remove the pakoras from the oil and transfer them to a plate lined with paper towels to absorb any excess oil.
Serve the Sabudana Pakoras hot with a side of green chutney or yogurt for dipping.
Ensure that the sabudana is soaked and drained well to avoid soggy or uncooked pakoras.
Adjust the spice level according to your taste preference by increasing or decreasing the quantity of green chilies and red chili powder.
To test if the sabudana mixture is ready for frying, you can fry a small test pakora. If it falls apart in the oil, add more mashed potato or a little cornstarch to bind the mixture better.
Monitor the oil temperature while frying to prevent the pakoras from becoming too oily or burning.
Nutrition Information (Note: Approximate)
Nutrition Facts
Sabudana Pakora Recipe
Amount per Serving
Calories
412
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Sodium
158
mg
7
%
Potassium
671
mg
19
%
Carbohydrates
69
g
23
%
Fiber
6
g
25
%
Sugar
3
g
3
%
Protein
9
g
18
%
Vitamin A
216
IU
4
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
5
mg
25
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.4
mg
20
%
Vitamin C
23
mg
28
%
Vitamin E
0.2
mg
1
%
Vitamin K
9
µg
9
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
Magnesium
69
mg
17
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.