Hi, I’m Clara. Today, we’re going to make sabudana pakora recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sabudana pakora Recipe
Sabudana pakora is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Sabudana pakora is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sabudana pakora using 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Sabudana pakora:
- Make ready 1/2 cup sabudana or topioca pearl
- Make ready 1 large boiled potato
- Take 1/2 tsp cumin seed
- Get 1/2 tsp sugar
- Prepare 1 green chilli chopped
- Take 2 tsp kuttu ka ata(buckwheat flour)
- Make ready 1/2 cup roasted peanuts
- Prepare to taste Rock salt
Steps to make Sabudana pakora:
- Soak the sabudana in enough water for 4-5 hrs
- Drain and keep aside in a mixing bowl
- Boil the potato,peel and chopped roughly
- Roast the peanut till brown and crisp
- In mortar- pestle..crush the roasted peanuts
- Add all the ingredients to drain sabudana including crushed peanuts and chopped potatoes
- Mix well and check the taste add sakt sugar if required
- Now heat oil in pan or kadhai
- Make small balls with hand or using a spoon drop the mixture into medium sausage oil
- Deep fry till the sabudana pakoras become light golden and crisp from both side
- Drain the pakora on paper napkin to remove excess oil
- Serve the pakoras sausage with tomato sauce or phalahari chutney
So that is going to wrap this up with this distinctive dish sabudana pakora recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.