sabudana pakoda recipe, sabudana pakora recipe
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4.67 from 3 votes

sabudana pakoda recipe

sabudana pakora recipe for fasting or vrat - crisp, golden fritters made from tapioca pearls, mashed potatoes and roasted crushed peanuts.
Prep Time8 hrs
Cook Time20 mins
Total Time8 hrs 20 mins
Course: snacks
Cuisine: north indian
Servings: 2 to 3
Author: Dassana Amit


  • ½ cup sabudana (tapioca pearls)
  • 1 large potato (aloo)
  • ¾ teaspoon cumin seeds (jeera)
  • ½ to 1 teaspoon sugar
  • 1 green chili (hari mirch), chopped
  • 2 tablespoon kuttu ka atta (buckwheat flour)
  • ¼ cup peanuts (moongphali)
  • rock salt or sendha namak as required


making sabudana pakoda mixture:

  • 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.

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.
  • let the pakoras become opaque and then turn them with a slotted spoon.
  • deep fry till the sabudana pakodas become light golden and crisp.
  • drain the pakoras on paper napkins to remove excess oil.
  • serve sabudana pakodas 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.


if making for kids or folks who cannot tolerate chilies, then skip the green chili completely.