Sabudana Potato Patties Recipe – Easy Tapioca Pearl Snacks

Last Updated on 4 months by Neha Deshmukh

Sabudana Potato Patties Recipe – Easy Tapioca Pearl Snacks

Hey everyone! If you’re looking for a snack that’s both comforting and satisfying, you have to try these Sabudana Potato Patties. I remember making these with my grandmother during the fasting season, and the aroma always filled the house with such warmth. They’re crispy on the outside, soft on the inside, and packed with flavour. Plus, they’re surprisingly easy to make! Let’s get started, shall we?

Why You’ll Love This Recipe

These Sabudana Potato Patties (also known as Sabudana Tikki) are a delightful blend of textures and tastes. They’re perfect as an evening snack with a cup of chai, a quick bite for the kids, or even as part of a festive spread. They’re also naturally gluten-free and can easily be adapted for vegan diets and fasting rituals. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious patties:

• 1 cup sabudana (tapioca pearls)
• 2 medium potatoes
• ½ cup roasted peanuts
• 1 tsp cumin seeds
• 2-3 green chilies
• 2 tbsp fresh cilantro
• 1 tsp lemon juice
• To taste rock salt (sendha namak)
• 1 tsp sugar
• ½ tsp black pepper

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sabudana (Tapioca Pearls): Types & Soaking Tips

There are a couple of types of sabudana available – small and large pearls. I prefer the smaller ones for this recipe as they bind better. The most important part? Soaking! You need to soak the sabudana in water for 4-5 hours, or even overnight, until they become soft and translucent. Drain off any excess water before using.

Potatoes: Best Varieties for Patties

I usually use red potatoes for these patties, as they hold their shape well. But you can also use Yukon Gold or even russet potatoes. Just make sure to boil, peel, and mash them thoroughly – no lumps allowed!

Roasted Peanuts: Regional Variations & Grinding

In some parts of India, people use Bengal gram (chana dal) instead of peanuts. Feel free to experiment! I like to coarsely grind the roasted peanuts – you don’t want a fine powder, just a slightly textured crumble.

Spices: The Role of Cumin & Green Chilies

Cumin seeds add a lovely earthy warmth, while green chilies give it a nice kick. Adjust the number of chilies to your spice preference.

Rock Salt (Sendha Namak): Traditional Use & Benefits

Rock salt, or sendha namak, is traditionally used during fasting periods in India. It’s believed to be a purer form of salt. If you don’t have it, regular salt will work just fine, but the flavour is slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your sabudana. Once it’s nice and soft, drain it well.
2. Boil, peel, and mash those potatoes until they’re smooth.
3. Roast your peanuts (if they aren’t already) and grind them coarsely.
4. Now, in a large bowl, combine the soaked sabudana, mashed potatoes, ground peanuts, cumin seeds, chopped green chilies, cilantro, lemon juice, rock salt, sugar, and black pepper.
5. Mix everything together really well with your hands – this is the best way to ensure everything is combined properly.
6. Shape the mixture into small, flat patties. They should be about 2-3 inches in diameter.
7. Heat up some oil for deep frying. Once it’s hot, carefully drop in the patties and fry until they’re golden brown and crispy. Alternatively, see the section below for air frying or baking options!
8. Remove the patties from the oil and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

Here are a few things I’ve learned over the years to make these patties perfect every time:

Achieving the Perfect Patty Consistency

The mixture shouldn’t be too wet or too dry. If it’s too wet, add a little more ground peanuts. If it’s too dry, add a teaspoon of water at a time.

Frying vs. Air Frying vs. Baking: A Comparison

• Frying: Gives you the most authentic, crispy texture.
• Air Frying: A healthier option! Air fry at 180°C (350°F) for 12-15 minutes, flipping halfway through.
• Baking: Another healthy choice. Bake at 200°C (400°F) for 20-25 minutes, flipping halfway through.

Preventing Patties from Breaking Apart

Make sure the mixture is well-bound. If the patties are still falling apart, add a tablespoon of gram flour (besan) to the mixture.

Choosing the Right Oil for Frying

I prefer using peanut oil or vegetable oil for frying. They have a high smoke point and give the patties a nice flavour.

Variations

Let’s get creative!

Vegan Sabudana Potato Patties

Simply ensure your rock salt is vegan-friendly (some brands add animal products) and you’re good to go!

Gluten-Free Sabudana Potato Patties

This recipe is naturally gluten-free!

Spice Level Adjustments: Mild, Medium, & Hot

Adjust the number of green chilies to control the spice level. For a milder flavour, remove the seeds from the chilies. For extra heat, add a pinch of red chili powder.

Fasting-Friendly (Vrat) Adaptations

Ensure all ingredients are permissible during your fast. Some people avoid onions and garlic during fasting, so this recipe is already perfect!

Festival Adaptations: Navratri & Ekadashi

These patties are a staple during Navratri and Ekadashi fasting. They’re a delicious and satisfying way to break your fast.

Serving Suggestions

Serve these Sabudana Potato Patties hot with a side of:

• Green chutney (my personal favourite!)
• Yogurt (plain or spiced)
• Sweet tamarind chutney
• A cup of hot chai

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or air fryer to restore their crispiness.

FAQs

Got questions? I’ve got answers!

What is Sabudana and where can I find it?

Sabudana are small, pearl-like tapioca balls. You can find them in Indian grocery stores or online.

Can I use sweet potatoes instead of regular potatoes?

Yes, you can! Sweet potatoes will give the patties a slightly sweeter flavour.

How do I know if the sabudana is soaked enough?

The sabudana should be soft and translucent, with no hard bits remaining.

Can these patties be made ahead of time?

You can prepare the mixture ahead of time and store it in the refrigerator for up to a day. Shape the patties just before frying or baking.

What is the best chutney to serve with Sabudana Potato Patties?

Definitely green chutney! The freshness of the cilantro and the zing of the green chilies complement the patties perfectly.