Sabudana Pakoda Recipe

Sabudana Pakoda Recipe – deep fried fritters made from tapioca pearls, crushed peanuts and fasting flour and yogurt.

Sabudana Pakoda Recipe | Sabudana pakora for fasting, vrat, upvaas

The texture of this pakoda is crispy from the outside and soft from the inside. It is light and filling snack recipe.

They are light, soft and fluffy from inside. And those soaked sabudana are fried and become really crispy. It was just tongue tickling, trust me you will sure love this.

These are so light in stomach, not heavy like sabudana vada. Because there is no potato in this recipe.

Sabudana and potato are the most commonly used ingredients while cooking for vrat. Sabudana vada and sabudana khichdi are two most popular.

But this time I came across the sabudana pakora recipe in a Gujarati cook book. The recipe sounds interesting to me. As this does not have boiled potatoes in it like sabudana vada.

This sabudana pakoda is usually made during the vrat or upvaas like Navratri fast, ekadasi, maha shivratri, janmashtami, gauri vrat or Shravan maas upvaas. But this recipe is not restricted to this fasting days. You can make this any day of the year. Even I make it very often even though our family do not keep the fast.

The pakora batter is made from yogurt. I was excited to make this as recipe because it is little different. The result was beyond my expectation. It was just fantastic.

Check out more sabudana recipes
Dahi sabudana  //  sabudana salad  //  sabudana tikki  //  sabudana kheer.


How to make sabudana pakoda recipe (Step by Step Photos):


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1) Wash sabudana under running cold water till water runs clear. Soak them in enough water for 7-8 hours. Some sabudana requires only 2-3 hours soaking. So depending on type or quality of sabudana you have, soak them accordingly.

2) They will get double or triple in size after soaking. Drain all the water and keep it in colander or strainer for 5-10 minutes and let the excess water drain out.
Sabudana Pakoda Recipe | Sabudana pakora for fasting, vrat, upvaas

3) Meanwhile dry roast the peanuts on low heat with moving them occasionally. They should be toasted and get some color.

4) Remove it to a plate and let it cool. Once cool make coarse powder using grinder or mortar and pestle.
dry roasted and crushed peanuts

5) Take cloves and cinnamon in a mortar and pestle.

6) Make fine powder out of it.
crush cloves and cinnamon into powder

7) Take drained sabudana in a large bowl. Add crushed peanuts, clove-cinnamon powder, rock salt, ginger, green chilies, cashew nuts and raisins.

8) Mix well till everything is incorporated well.
Sabudana Pakoda Recipe | Sabudana pakora for fasting, vrat, upvaas

9) Add yogurt.

10) Stir well.
Sabudana Pakoda Recipe | Sabudana pakora for fasting, vrat, upvaas

11) Add rajgira atta.

12) Mix well and make thick batter kind of mixture.
Sabudana Pakoda Recipe | Sabudana pakora for fasting, vrat, upvaas

13) Heat the oil in a pan on medium-high heat for deep frying. Check the oil is hot enough or not by dropping a small batter mixture into oil. If it comes on top immediately meaning oil is ready. If it takes few seconds to come on surface meaning oil is not hot enough.

14) Once oil is hot, drop spoonful of batter using your hands into hot oil. Fry few pakora at a time.

15) Don’t touch them for a minute otherwise they will break and fall apart in the oil which makes a big mess.
Sabudana Pakoda Recipe | Sabudana pakora for fasting, vrat, upvaas

16) After 1-2 minute, move them around to get even browning.

17) Once browned and crispy from all the sides, remove it to a paper towel lined plate using slotted spoon.
Sabudana Pakoda Recipe | Sabudana pakora for fasting, vrat, upvaas

Serve hot or warm.  Best served fresh. If stored in container, it becomes soggy and outer layer becomes soft

Serving suggestion: Serve with farali green chutney if you are on fast. If not making for vrat, upvas then serve with any chutney or ketchup.

Variations:

  • Instead of rajgira atta (amaranth flour) you can use other fasting flour like kuttu ka atta (buckwheat flour) or singhare ka atta (water chestnut flour).
  • If making for regular days then you can use besan (bengal gram flour) or chapati atta (whole wheat flour).

Sabudana Pakoda Recipe | Sabudana pakora for fasting, vrat, upvaas

Sabudana Pakoda Recipe | Sabudana pakora for fasting, vrat, upvaas
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Sabudana pakoda recipe

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine Indian
Prep Time 8 hours
Cook Time 20 minutes
Total Time 8 hours 20 minutes
Yield 20 pakoras or 2 servings
Author Kanan

Ingredients (1 cup = 240 ml)

  • ½ cup Sabudana (Sago or tapioca pearls) soaked overnight or 2-3 hours depends on your sabudana type or quality
  • ¼ cup Peanuts roasted and crushed
  • 1 tablespoon Cashew nuts
  • 1 tablespoon Raisins
  • 2 Cloves
  • a tiny piece Cinnamon stick a size of clove
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 2 Green chilies chopped finely
  • rock Salt (Sendha namak) to taste
  • 1/3 cup Plain yogurt
  • 2 tablespoons Rajgira ka atta (Amaranth flour)
  • Oil for deep frying pakora

Instructions

Prepping and Soaking sabudana:

  1. Wash sabudana under running cold water till water runs clear.
  2. Soak them in enough water for 7-8 hours. Some sabudana requires only 2-3 hours soaking. So depending on type or quality of sabudana you have, soak them accordingly.
  3. Drain all the water and keep it in colander or strainer for 5-10 minutes and let the excess water drain out.
  4. Meanwhile dry roast the peanuts on low heat with moving them occasionally.
  5. Remove it to a plate and let it cool.
  6. Once cool make coarse powder using grinder or mortar and pestle.
  7. Take cloves and cinnamon in a mortar and pestle. Make fine powder out of it.

Making sabudana pakoda recipe:

  1. Take drained sabudana in a large bowl. Add crushed peanuts, clove-cinnamon powder, salt, ginger, green chilies, cashew nuts and raisins.
  2. Mix well till everything is incorporated well.
  3. Add yogurt. Stir well.
  4. Add rajgira atta. Mix well and make thick batter kind of mixture.
  5. Heat the oil in a pan on medium-high heat for deep frying.
  6. Once oil is hot, drop spoonful of batter using your hands into hot oil.
  7. Don’t touch them for a minute otherwise they will break and fall apart in the oil which makes a big mess.
  8. After 1-2 minute, move them around to get even browning.
  9. Once browned and crispy from all the sides, remove it to a paper towel lined plate using slotted spoon.

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