Sabudana Pakoras
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INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
½ cup sabudana or tapioca pearls
1 large potato
¾ tsp
cumin seeds/jeera
½ to 1
tsp sugar
1 green
chili, chopped
2 tbsp
kuttu ka atta/buckwheat flour
¼ cup
peanuts
Rock salt
or sendha namak as required
INSTRUCTIONS
- 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 Sunflame Mixer Grinder, 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 light 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.
Source: vegrecipesofindia.com
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