Sabudana Potato Nuggets Recipe

Sabudana Potato Nuggets Recipe with step by step photos and video recipe – are deep fried nuggets made with tapioca pearls, water chestnut flour, potatoes and minimal spices. These sabudana nuggets are so good that they will get over in no time.

Sabudana is one of the most commonly used ingredient during the fasting days. Sago or sabudana is a starchy product loaded wit carbs & a little protein. It’s not a grain or cereal, which makes it an ideal ingredient for fasting.

Since sabudana is a pure starch, peanuts are used here to add some nutrition. Potatoes bind all of these together.

It is often served with spicy green chutney and along with hot chai and is best eaten fresh. Sabudana potato nuggets are the best option to have when fasting. 

During these fasts or vrat, one is advised to consume Sattvik diet, which means eating fruits and pure vegetarian foods. The term phalahari or falahari refers to ‘phal’ that means fruit and ‘aahar’ means diet – meaning diet that contains fruits and non-grain items.

This failproof recipe will give you not only delicious but also crisp sabudana nuggets. The recipe shared here is gluten-free as well vegan.

Sabudana Potato Nuggets is served with quick and simple Phalahari Vrat ki Chutney. This chutney is ideal for any fasting day.

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How To Make Sabudana Potato Nuggets (Step By Step Instructions With Photos) :

preparing sabudana nuggets :

1. Collect all the required ingredients.

2. Take a mixer jar, add sabudana in it.

3. Grind the sabudana using a mixer grinder to a coarse powder. Keep it aside.

4. In a mortar-pestle, add roasted peanuts.

5. Crush coarsely and make a coarse powder. You can also pulse them once in a blender. Keep aside.

6. Grate the potatoes in a bowl using grater.

7. It is very important for the potatoes to be dry & not have excessive moisture or else the aloo nuggets won’t be crispy. It should not have any lump or else the nuggets will break.

8. Now add the following ingredients such as salt, black pepper powder, cumin seeds, chopped green chilli, and coriander leaves.

9. Then add roasted and slightly crushed peanuts.

10. Also add water chestnut flour and powdered sabudana. (Water chestnut flour helps in binding the dough well and prevents the nuggets from breaking while frying).

11. Mix very well. If sticky, then just grease your finger lightly.

12. Grease your palms and pinch a small ball sized potato dough.

13. Roll to cylindrical shape. You can give the nuggets any shape of your desire.

14. Do not make thick sabudana nuggets, then the outsides become golden, but the center will feel raw while frying.

frying the sabudana nuggets :

1. Heat peanut oil in a pan until oil turns hot enough. Keep the flame on low-medium.

2. Drop the prepared nuggets in hot oil. Do not overload the pan.

3. Do not touch them or disturb them until they firm up & become golden. Otherwise they may break.

4. When one side of the nuggets turns firm and golden then flip them to the other side.

5. Fry until golden & crisp on both the sides.

6. Drain sabudana nuggets on kitchen paper towels to remove excess oil.

7. Fry the remaining batch in the same way.

7. Before you fry the next batch, ensure the oil is moderately hot enough again and not very hot.

making chutney for nuggets :

1. Assemble all the ingredients for chutney.

2. Take a grinding jar, add roasted peanuts.

3. Then desiccated coconut, salt, green chilies, and curd.

4. Also, add 2 tbsp of water.

5. Blend to a smooth consistency. Now if you want you can further temper this chutney.

6. Serve sabudana potato nuggets hot or warm with quick peanut coconut chutney.

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RECIPE CARD :

SABUDANA POTATO NUGGETS RECIPE

Achala
This sabudana potato nuggets is a fasting recipe of deep fried balls made with tapioca pearls, water chestnut flour, potatoes and minimal spices.
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Snacks
Cuisine Indian
Servings 3 servings
Calories 1070 kcal

Ingredients
  

for sabudana nuggets :

  • ¼ cup sabudana (tapioca pearls)
  • ¼ cup water chestnut flour
  • 3 medium size potato – boiled and peeled 
  • 2 tbsp roasted peanuts
  • 2 green chillies chopped
  • 2 tbsp coriander leaves chopped
  • ½ tsp rock salt (sendha namak) as required
  • ¼ tsp black pepper powder
  • ¼ tsp cumin seeds
  • ½ tsp ginger grated

for chutney :

  • ¼ cup roasted peanuts
  • 2 tbsp desiccated coconut
  • 1 tbsp curd
  • 2 green chillies
  • ¼ tsp rock salt (sendha namak) as required
  • Water as required

Instructions
 

preparing sabudana nuggets :

  • Collect all the required ingredients.
  • Take a mixer jar, add sabudana in it.
  • Grind the sabudana using a mixer grinder to a coarse powder. Keep it aside.
  • In a mortar-pestle, add roasted peanuts.
  • Crush coarsely and make a coarse powder. You can also pulse them once in a blender. Keep aside.
  • Grate the potatoes in a bowl using grater.
  • It is very important for the potatoes to be dry & not have excessive moisture or else the aloo nuggets won’t be crispy. It should not have any lump or else the nuggets will break.
  • Now add the following ingredients such as salt, black pepper powder, cumin seeds, chopped green chilli, and coriander leaves.
  • Then add roasted and slightly crushed peanuts.
  • Also add water chestnut flour and powdered sabudana. (Water chestnut flour helps in binding the dough well and prevents the nuggets from breaking while frying).
  • Mix very well. If sticky, then just grease your finger lightly.
  • Grease your palms and pinch a small ball sized potato dough.
  • Roll to cylindrical shape. You can give the nuggets any shape of your desire.
  • Do not make thick sabudana nuggets, then the outsides become golden, but the center will feel raw while frying.

frying the sabudana nuggets :

  • Heat peanut oil in a pan until oil turns hot enough. Keep the flame on low-medium.
  • Drop the prepared nuggets in hot oil. Do not overload the pan.
  • Do not touch them or disturb them until they firm up & become golden. Otherwise they may break.
  • When one side of the nuggets turns firm and golden then flip them to the other side.
  • Fry until golden & crisp on both the sides.
  • Drain sabudana nuggets on kitchen paper towels to remove excess oil.
  • Fry the remaining batch in the same way.
  • Before you fry the next batch, ensure the oil is moderately hot enough again and not very hot.

making chutney for nuggets :

  • Assemble all the ingredients for chutney.
  • Take a grinding jar, add roasted peanuts.
  • Then desiccated coconut, salt, green chilies, and curd.
  • Also , add 2 tbsp of water.
  • Blend to a smooth consistency. Now if you want you can further temper this chutney.
  • Serve sabudana potato nuggets hot or warm with quick peanut coconut chutney.

Notes

  • Make sure that there is no moisture in sabudana or potatoes, as it can break the nuggets.
  • Fry the nuggets in batches as frying too many together can make them stick to each other.
  • Also, make sure that the oil is hot enough to fry them from deep inside. Too much hot oil can brown them early, which can lead to a burnt taste.
  • Grate the boiled potato and do not mash in hand as there will be lumps left out.
  • Do not fry at low temperature, otherwise the potato nuggets will break or absorb a lot of oil.

Nutrition

Calories: 1070kcalCarbohydrates: 168gProtein: 31gFat: 36gSaturated Fat: 10gSodium: 2714mgPotassium: 3495mgFiber: 26gSugar: 18gVitamin A: 108IUVitamin C: 78mgCalcium: 160mgIron: 8mg
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finally, I request you to check my other fasting recipes collection with this recipe post of sabudana potato nuggets recipe. It includes recipes like falahari aloo tikki, falahari cheela, falahari fruit chaat, Navatari special chaat and many more. further, I request you to visit my other similar recipes recipes like,

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