sabudana pakora – fasting or vrat recipe

sabudana pakora  – yet another snack that can be made during fasting or vrat days. these sabudana pakoras can be made for ekadashi fast or navratri fast or any other fasting days. these pakoras are simple and easy to make and they also make for a nice breakfast or evening snack. i make these sometimes for an evening snack and we have them with tomato sauce or coriander chutney. they are similar to the maharashtrian sabudana vada. just that i have added some kuttu ka atta (buckwheat flour) in the pakora mixture and excluded some ingredients like lemon juice and coriander leaves. apart from buckwheat flour, the other main ingredients in this recipe are sabudana or tapioca pearls, roasted peanuts, potatoes. the peanuts gives crunchy taste in between and add flavor.  potato and kuttu ka atta helps in binding the pakoras. apart from that kuttu ka atta also absorbs extra moisture, if any. since i get pretty hard sabudana pearls here, i always soak them overnight. by morning they soften really well. so depending on the quality of the pearls, you can soak them overnight or for a few hours. i have few more sabudana recipes on my blog which you might like to check like sabudana khichdi, sabudana thalipeeth and sabudana ladoo. lets start step by step recipe for making sabudana pakoras: 1. soak the sabudana or tapioca pearls in enough water overnight or for 4-5 hours. drain and keep aside in a mixing bowl. 2. boil the potatoes. peel and chop roughly. roast the peanuts in a pan till browned and crisp. in a mortar-pestle, coarsely crush the roasted peanuts. add all ingredients to the drained sabudana, including the chopped potatoes and peanuts. 3. mix well. check the taste and add more salt or sugar if required. 4. heat oil in a kadai or pan. make small balls with your hands or using a spoon drop the mixture in to medium hot oil. 5. let the pakoras become opaque while frying and then turn them with a slotted spoon. deep fry till they are golden and crisp. drain sabudana pakoras on paper napkins to remove excess oil. if you are making these sabudana pakoras for fasting/vrat then serve them with phalahari chutney or saunth chutney. otherwise you can serve these pakoras with any green chutney or coriander chutney or with tomato sauce. if you are looking for more fasting recipes then do check singhare ki poori, vrat wale aloo, dahi wali arbi, banana chips and papaya halwa. sabudana pakora recipe details below: sabudana pakora Total time 8 hours 20 mins Author: dassana Recipe type: snacks Cuisine: north indian Serves: 2-3 ½ cup sabudana or tapioca pearls 1 large potato ¾ tsp cumin 1 tsp sugar 1 green chili 2 tbsp kuttu ka atta ¼ cup peanuts salt as required soak the sabudana or tapioca pearls in enough water overnight or for 4-5 hours. drain and keep aside in a mixing bowl. boil the potatoes, peel and chop roughly. roast the peanuts in a pan till browned and crisp. in a mortar-pestle, coarsely crush the roasted peanuts. add all ingredients to the drained sabudana, including the chopped potatoes and peanuts. mix well. check the taste and add more salt or sugar if required. heat oil in a kadai or pan. make small balls with your hands or using a spoon drop the mixture in to medium hot oil. let the pakoras become opaque and then turn them with a slotted spoon. deep fry till the sabudana pakoras become golden and crisp. drain the pakoras on paper napkins to remove excess oil. serve sabudana pakoras hot with tomato sauce or green chutney or coconut chutney. if you are making these sabudana pakoras for fasting then serve them with phalahari chutney. 3.2.2124 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/XsyNQF2dDtg/

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