Nothing can be better than the sabudana pakora and a sip of tea in a rainy season !!
Sabudana Pakora are famous in Maharashtra which is mostly preferred during fasts. An easy and a delicious recipe to try. The tapioca (sabudana) gives the pakoras a crispy flavor. This can even be tried as evening snacks sipped with hot tea. For people who are on fast, they can use rock salt to the recipe instead of regular salt and can get the delicious crunchy Sabudana Pakora too. The crunchy flavor of sabudana pakora with hot tea is yummy!!
Recipe – Sabudana Pakora
8 hours waiting time, 20 minutes for preparation, 10 minutes for cooking
- 100 grams tapioca (sabudana)
- 5-6 large size potatoes
- 2 green chilies
- Rock salt (Sendha namak) as per taste
- 1/2 cup Raw peanuts
- 1 cup water
- 2 cups oil
- Soak the tapioca in water for around 8 hours before making the dish.
- Boil the potatoes. Peel off the skin of the boiled potatoes and let them cool.
- When cooled and mash them. Slice the chilies into small pieces and keep them aside.
- Add oil to a wok and let it heat. Add the raw peanuts to it and let it turn brownish.
- Note that the peanuts should turn crispy before you taken them off the wok.
- Now mix well the mashed potatoes, sieved tapioca (sabudana), chilies, and salt to taste.
- There should not be any lumps in the mixture prepared.
- Take a cup of water and apply some water on your palms and start rolling balls of the mixture.
- The water should be applied to your palms, lest the potato starts sticking to your palms and the shapes get destroyed.
- Press the balls and then give the shape of a cup.
- Fill in the fried peanuts in the cup prepared and seal the cup. Now prepare the shape of a ball.
- Heat oil in the wok and add the balls to deep fry on a high flame.
- Reduce the flame after 1 minute. Let them fry till brownish red in color on a low flame.
Take the balls out of the wok and serve the sabudana pakora with hot tea!!
Recipe By: Yogesh Singh
Image By: Yogesh Singh