Sabudana Pakoda | Sabudana Pakora

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Sabudana pakoda recipe with step-by-step photos – sabudana pakora is yet another snack that can be made during fasting or Vrat days. These sabudana pakoda can be made for Ekadashi fast or Navratri fast or even for Janmashtami fast or on any other Hindu religious fasting day.

sabudana pakora served with tomato sauce on a white round plate

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 enjoy them with tomato sauce or coriander chutney. Few more fasting snacks recipes on the blog are:

These sabudana pakoras are slightly different from the Maharashtrian Sabudana Vada. Here I add some buckwheat flour (kuttu ka atta) to the pakora mixture and excluded some ingredients like lemon juice and coriander leaves. So the taste and flavor is different.

Apart from buckwheat flour, the other main ingredients in this recipe are sabudana or tapioca pearls, roasted peanuts, and potatoes. The peanuts give crunchy taste and add flavor. Mashed potatoes and buckwheat flour help in binding the pakora. Apart from that buckwheat flour 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.

Step-by-Step Guide

How to make Sabudana Pakoda

1. Soak the sabudana or tapioca pearls in enough water overnight or for 4 to 5 hours. Later drain all of the water very well using a strainer and keep aside the sabudana in a mixing bowl.

Depending upon the quality of sabudana you can choose to soak for 2 hours or more as needed. I always soak sabudana overnight.

soaked sabudana in water

2. Boil the potatoes in a pan or pressure cooker. When they cool, peel and chop roughly.

Roast the peanuts in a pan till browned and crisp. In a mortar-pestle, coarsely crush the roasted peanuts.

Add the following ingredients to the soaked sabudana

  • chopped boiled potatoes
  • crushed roasted peanuts
  • cumin seeds
  • chopped green chilies
  • sugar
  • buckwheat flour
  • edible rock salt as required
add potatoes and crushed peanuts

3. Mix the ingredients really well using a spoon or with clean hands. Check the taste and add more salt or sugar if required.

mix ingredients

4. Heat oil for frying in a kadai or pan. Make small balls of the mixture with your hands or using a spoon drop the mixture in medium hot oil carefully. Keep the heat to medium to medium-high.

heat oil in kadai and add sabudana pakora

5. First let the sabudana pakoda become opaque and lightly golden while frying and then turn them with a slotted spoon. Don’t be in a hurry to turn them as this will break them in the oil. So first let the pakoda firm up and become light golden before turning over.

Deep fry the second side till they are golden and crisp. You can turn them a few times with a slotted spoon as needed to get an even golden color.

Once perfectly fried, then remove them on paper napkins to remove excess oil.

fried sabudana pakora on kitchen paper towels

If you are making these Sabudana pakodas for fasting/vrat then serve them with Phalahari chutney or saunth chutney or homemade tomato sauce. Otherwise you can serve sabudana pakoras with any green chutney or mint chutney.

sabudana pakora served with tomato sauce on a white round plate

Tips for Sabudana Pakora

  • If making these as an evening snack, use regular salt. When making for any Hindu fasting days, add edible rock salt.
  • Make sure the oil is medium-hot while frying. A lesser hot oil will make these pakoda absorb too much of oil and a very hot oil will brown them quickly or burn them.
  • Instead of buckwheat flour, you can use amaranth flour, water chestnut flour. If making for non-fasting days, use rice flour, gram flour (besan) or cornstarch.
  • When making any fasting snack I use peanut oil for frying. However if you are making these pakora for regular non-fasting days then you can use any neutral-flavored oil.
  • You can even shallow fry them but flattened the balls slightly when you shallow fry them.

I have few more Sabudana Recipes on my blog that you might like to check like:

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sabudana pakoda recipe, sabudana pakora recipe

Sabudana Pakoda | Sabudana Pakora

These Sabudana pakora made for fasting or vrat are crisp, golden fritters made from tapioca pearls, mashed potatoes and roasted crushed peanuts.
4.80 from 5 votes
Prep Time 8 hrs
Cook Time 20 mins
Total Time 8 hrs 20 mins
Cuisine North Indian
Course Snacks
Diet Vegetarian
Difficulty Level Moderate
Servings 2
Units

Ingredients

  • ½ cup sabudana (tapioca pearls)
  • 1 large potato
  • ¾ teaspoon cumin seeds
  • ½ to 1 teaspoon sugar
  • 1 green chili , chopped
  • 2 tablespoon kuttu ka atta (buckwheat flour)
  • ¼ cup peanuts
  • rock salt (edible and food grade) or sendha namak, add as required
  • oil as needed for frying

Instructions
 

Making sabudana pakoda mixture

  • Soak the sabudana or tapioca pearls in enough water overnight or for 4 to 5 hours.
  • Later drain all of the water very well using a strainer and keep aside the sabudana 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 the ingredients really well using a spoon or with clean hands. Check the taste and add more salt or sugar if required.

Frying sabudana pakoda

  • 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. Keep the heat to medium to medium-high.
  • Let the pakoras become opaque and then turn them with a slotted spoon.
  • First let the sabudana pakoda become opaque and lightly golden while frying and then turn them with a slotted spoon. Don’t be in a hurry to turn them as this will break them in the oil. So first let the pakoda firm up and become light golden before turning over.
  • Deep fry the second side till they are golden and crisp. You can turn them a few times with a slotted spoon as needed to get an even golden color.
  • Once perfectly fried, then remove them carefully with a slotted spoon draining as much oil as possible.
  • Place them on paper napkins to remove excess oil.
  • Serve sabudana pakodas hot or warm with tomato sauce or green chutney or coconut chutney. If you are making them for fasting then serve them with phalahari chutney.
  • Best to have them hot for best taste.

Notes

  • If making for kids or folks who cannot tolerate chilies, then skip the green chili completely.
  • When making for any Hindu fasting days ekadashi or navratri fast, do add edible rock salt only. However if making them for regular non-fasting days then you can add regular salt instead of rock salt.
  • Instead of buckwheat flour, you can use other fasting flours like amaranth flour, water chestnut flour. If making for non-fasting days, use rice flour, gram flour (besan) or cornstarch.
  • Make sure the oil is medium-hot while frying. 
  • When making for fasting days I fry them in peanut oil.

Nutrition Info (Approximate values)

Nutrition Facts
Sabudana Pakoda | Sabudana Pakora
Amount Per Serving
Calories 438 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Sodium 718mg31%
Potassium 664mg19%
Carbohydrates 65g22%
Fiber 9g38%
Sugar 4g4%
Protein 9g18%
Vitamin A 12IU0%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 5mg25%
Vitamin B6 0.5mg25%
Vitamin C 25mg30%
Vitamin E 2mg13%
Vitamin K 3µg3%
Calcium 37mg4%
Vitamin B9 (Folate) 43µg11%
Iron 2mg11%
Magnesium 97mg24%
Phosphorus 181mg18%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Sabudana Pakora post from the archives first published in August 2013 has been republished and updated on 24 June 2022. 

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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12 Comments

  1. Hello, thanks for sharing this interesting recipe. I’d like to try it out but need to know ,if you don’t have buckwheat flour will substituting with besan(chickpea flour) work as well? Would you have to boil the potato first or can you use raw grated potato directly? Thanks for any advice

    1. zeen, you can use besan. you can use rice flour also. potatoes are boiled and then added. raw grated potato can give a different texture.

  2. I like all ur recipes. Whenever I try some new recipes, i use to follow ur recipes. It’s really a Best recipe guide.5 stars

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