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4.67
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Sabudana Bhel
This sabudana bhel is an easy and quick recipe for religious fasting days. All you need are boiled potatoes, roasted peanuts and cashews.
Prep Time
4
hours
hrs
Cook Time
15
minutes
mins
Total Time
4
hours
hrs
15
minutes
mins
Course:
Snacks
Cuisine:
Indian
Servings:
2
to 3
Calories:
306
kcal
Author:
Dassana Amit
Ingredients
½
cup
sabudana
(tapioca pearls)
1
medium sized potato,
boiled and peeled
1
pinch
red chili powder
1
tablespoon
peanuts
1
tablespoon
cashews
1
tablespoon
chopped coriander leaves
½
teaspoon
chaat masala
2
teaspoon
oil
few drops of lemon juice or as required
rock salt (edible and food grade)
or sendha namak or upwas ka namak as required
Instructions
Rinse the sabudana well in water till the water runs clear.
Soak the sabudana in enough water overnight or for 4-5 hours.
Chop the potatoes and keep aside.
Instead of using boiled potatoes, you can also fry the potatoes in oil.
Drain and keep aside.
In a pan, dry roast the peanuts till they are browned and crisp.
Remove and keep aside.
In the same pan, roast the cashews till golden.
Remove and keep aside.
Heat 2 tsp of oil in the same pan.
Add the sabudana and continue to stir while sauting them.
Stir and cook till the sabudana pearls become transparent, softened and completely cooked.
Mix the chopped potatoes, peanuts, cashews, coriander leaves, lemon juice, rock salt, red chili powder, chaat masala.
Garnish with a few coriander leaves. An optional step.
Serve the sabudana bhel in bowls and serve immediately.
Notes
You can add some powdered sugar to sweeten the sabudana bhel if you prefer.
Nutrition
Calories:
306
kcal
|
Carbohydrates:
50
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
1176
mg
|
Potassium:
521
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
35
IU
|
Vitamin C:
12.6
mg
|
Calcium:
40
mg
|
Iron:
4.6
mg