Crispy Sabudana Pakoda
by Tarla Dalal
crispy sabudana pakoda recipe | vrat sago fritters | upvas ka sabudana pakora | with 17 amazing images.
upvas ka sabudana pakora is a sumptuous snack for fasting days which is very easy to prepare. Learn how to make crispy sabudana pakoda recipe | vrat sago fritters | upvas ka sabudana pakora |
crispy sabudana pakoda is a delightful and popular Indian snack made with sabudana, potatoes, crunchy peanuts and spices. It is a crispy and flavorful dish that is perfect for vrat\fasting days.
Sabudana is often used during fasting periods in India and is widely enjoyed for its light and crispy texture when deep-fried. Vrat sago fritters is crisp from outside and soft from inside. Serve the pakodas immediately with vrat green chutney.
You can also try other fasting pakoda recipes like Farali bhajiya and potatoes and buckwheat pakora recipe.
pro tips to make crispy sabudana pakoda : 1. For extra crispy pakodas, add little more sabudana powder and make a stiff mixture. 2. Do not over crowd the deep pan while frying the pakodas so that they don’t stick to each other. 3. Fry the pakodas on medium flame until they get evenly cooked and become crispy.
Enjoy crispy sabudana pakoda recipe | vrat sago fritters | upvas ka sabudana pakora | with detailed step by step images.
Crispy Sabudana Pakoda recipe - How to make Crispy Sabudana Pakoda
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For Crispy Sabudana Pakoda
2 cups boiled and mashed potatoes
1/2 cup sago (sabudana)
1/4 cup roasted and coarsely crushed peanuts
2 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped coriander (dhania)
salt to taste
oil for deep frying
For Serving
vrat green chutney
For crispy sabudana pakoda
- For crispy sabudana pakoda
- To make {span class="bold1"}crispy sabudana pakoda recipe{/span}, grind raw sabudana in a mixer jar into a fine powder. Keep aside.
- In a deep bowl, add mashed potatoes, sabudana powder, peanuts, green chillies, cumin seeds, coriander and salt to taste. Mix well.
- Heat oil in a deep pan, drop a few small portions of the mixture into hot oil.
- Deep fry them on medium flame until golden brown and crisp.
- Drain on an absorbent paper.
- Serve the {span class="bold1"}crispy sabudana pakoda{/span} immediately.
Crispy sabudana pakoda video
like crispy sabudana pakoda recipe
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like crispy sabudana pakoda recipe | vrat sago fritters | upvas ka sabudana pakora | then do try other vrat pakoda recipes also:
- potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda |
- farali bhajiya recipe | farali suran pakora | vrat ke pakode | upvas pakoda |
what is crispy sabudana pakoda made of?
- See the below image of list of ingredients for making crispy sabudana pakoda.
how to make pakoda batter
- To make crispy sabudana pakoda recipe, in a mixer jar, add ½ cup sago (sabudana). The sabudana powder helps to create a crust around the pakodas, which helps to make them crispy.
- Blend into a fine powder. Keep aside.
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In a deep bowl, add 2 cups boiled and mashed potatoes. The starch in the potatoes helps to hold the batter together and prevents it from falling apart when frying.
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Add the sabudana powder.
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Add ¼ cup roasted and coarsely crushed peanuts. Roasted crushed peanuts add a bit of crunch and texture to the pakodas. This contrast in textures makes the pakodas more enjoyable to eat.
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Add 2 tsp finely chopped green chillies. Green chillies add a bit of heat and spice to the pakodas.
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Add ½ tsp cumin seeds.
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Add ¼ cup finely chopped coriander (dhania). Coriander leaves have a fresh, citrusy flavor that complements the other ingredients in the pakodas.
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Add salt to taste.
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Mix well.
how to make crispy sabudana pakoda
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To make crispy sabudana pakoda recipe | vrat sago fritters | upvas ka sabudana pakora | heat oil in a deep pan, drop a few small portions of the mixture into hot oil.
-
Deep fry them on medium flame until golden brown and crisp.
- Drain on an absorbent paper.
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Serve crispy sabudana pakoda | vrat sago fritters | upvas ka sabudana pakora | immediately with green chutney.
pro tips to make crispy sabudana pakoda
-
For extra crispy pakodas, add little more sabudana powder and make a stiff mixture.
-
Do not over crowd the deep pan while frying the pakodas so that they don’t stick to each other.
-
Fry the pakodas on medium flame until they get evenly cooked and become crispy.
-
Add ¼ cup roasted and coarsely crushed peanuts. Roasted crushed peanuts add a bit of crunch and texture to the pakodas. This contrast in textures makes the pakodas more enjoyable to eat.
-
Add ¼ cup finely chopped coriander (dhania). Coriander leaves have a fresh, citrusy flavor that complements the other ingredients in the pakodas.
| Energy | 398 cal |
| Protein | 2.4 g |
| Carbohydrates | 22.8 g |
| Fiber | 1.5 g |
| Fat | 33.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 366.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 9.1 mg |
| Folic Acid | 23.6 mcg |
| Calcium | 15.5 mg |
| Iron | 0.8 mg |
| Magnesium | 25.6 mg |
| Phosphorus | 43 mg |
| Sodium | 6.1 mg |
| Potassium | 143.6 mg |
| Zinc | 0.4 mg |