Crispy Sabudana Recipe – Peanuts, Cashews & Fasting Snack Ideas

Last Updated on 5 months ago by Neha Deshmukh

Crispy Sabudana Recipe – Peanuts, Cashews & Fasting Snack Ideas

Hey everyone! If you’re anything like me, you love a good crunchy snack. And when that snack is also perfect for fasting days? Even better! This crispy sabudana recipe is a family favorite – I first made it years ago trying to find something satisfying during Navratri, and it’s been a hit ever since. It’s super easy to make, and the combination of textures and flavors is just addictive. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any sabudana snack. It’s a delightful mix of crispy sabudana pearls, crunchy peanuts, sweet raisins, and rich cashews, all tossed in a flavorful spice blend. It’s perfect for those times when you crave something savory and crunchy, especially during fasting periods. Plus, it keeps well, so you can make a batch and enjoy it for days!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup nylon sabudana pearls (approx. 180g)
• ½ cup peanuts (approx. 75g)
• ¼ cup raisins (approx. 30g)
• ¼ cup cashews (approx. 30g)
• 1 teaspoon red chili powder (approx. 5g)
• 1 teaspoon powdered sugar (approx. 5g)
• Rock salt to taste (approx. ½ tsp or as needed)
• Oil for deep frying (approx. 500ml – 750ml)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Sabudana Pearls: Types & Soaking (Highlight Nylon Sabudana)

There are different types of sabudana available, but for this recipe, nylon sabudana is the best. They’re smaller and become incredibly crispy when fried. Regular sabudana tends to be a bit chewy. You don’t need to soak nylon sabudana before frying – that’s one of the things that makes it so convenient!

Peanuts, Cashews & Raisins: Quality & Freshness

Use good quality, fresh nuts and raisins. Stale nuts will affect the overall flavor. I like to buy raw peanuts and cashews and fry them myself for the best taste.

Red Chili Powder: Varieties & Heat Levels

The type of red chili powder you use will determine the spice level. Kashmiri chili powder gives a beautiful color with mild heat, while regular chili powder will pack more punch. Adjust to your preference!

Rock Salt vs. Table Salt: Flavor Profile

Rock salt (sendha namak) is traditionally used in fasting recipes. It has a slightly different, more mineral-rich flavor than regular table salt. If you don’t have rock salt, table salt will work in a pinch, but the flavor won’t be quite the same.

Oil for Deep Frying: Choosing the Right Oil

Any neutral-flavored oil with a high smoke point is good for deep frying. Peanut oil, sunflower oil, or vegetable oil all work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat oil for deep frying in a kadai (wok) over medium-high heat. You’ll know it’s ready when a tiny piece of sabudana dropped in sizzles immediately.
2. Place 2-3 tablespoons of nylon sabudana pearls in a metal strainer and gently immerse them in the hot oil. Don’t overcrowd the kadai!
3. Fry the sabudana, stirring continuously, until they puff up and become golden and crispy. This happens pretty quickly, so keep a close eye on them! Test one by biting it – it should be crisp all the way through.
4. Remove the fried sabudana with the strainer and drain them on paper towels to remove excess oil.
5. Repeat the frying process with the remaining sabudana pearls.
6. Now, fry the peanuts, cashews, and raisins separately. Fry the peanuts and cashews until golden brown and crisp. Fry the raisins until they plump up a bit. Drain each on separate paper towels.
7. In a large bowl, combine all the fried ingredients – sabudana, peanuts, cashews, and raisins.
8. Add the red chili powder, powdered sugar, and rock salt.
9. Mix everything really well, ensuring the spices are evenly distributed. You can also shake it all up in an airtight container – that works great too!
10. Transfer to an airtight jar.

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect Crispness

The key to crispy sabudana is frying in hot oil and stirring constantly. Don’t lower the heat, and don’t walk away!

Preventing Sabudana from Spluttering

Sabudana can sometimes splutter when frying. To minimize this, make sure the oil is hot enough before adding the sabudana, and gently lower the strainer into the oil.

Spice Level Adjustment

Adjust the amount of red chili powder to suit your taste. Start with less and add more if you like it spicier.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sugar source if you’re very strict.
• Gluten-Free Confirmation: Yes! This recipe is completely gluten-free.
• Spice Level: Mild, Medium, Hot: Control the heat with the amount of chili powder. A pinch of turmeric powder also adds a lovely color and subtle flavor.
• Festival Adaptations (Navratri, Ekadashi, etc.): This is a classic fasting snack for Navratri and Ekadashi. My grandmother always added a pinch of cumin powder during Navratri.

Serving Suggestions

This crispy sabudana is delicious on its own as a snack. It’s also great with a cup of chai or as a crunchy topping for yogurt. My kids love it sprinkled over their poha!

Storage Instructions

Store the crispy sabudana in an airtight jar at room temperature. It should stay crispy for up to a week, but honestly, it never lasts that long in my house!

FAQs

Got questions? I’ve got answers!

What is Sabudana and is it Gluten-Free?

Sabudana are small, pearl-like tapioca balls made from the starch of the sago palm. They’re a staple in Indian fasting cuisine and are naturally gluten-free.

Can I use other types of nuts in this recipe?

Absolutely! Feel free to experiment with other nuts like almonds or walnuts. Just make sure to fry them until they’re golden and crispy.

How do I know when the sabudana is perfectly fried?

The sabudana should puff up, become golden brown, and be crispy all the way through. Test one by biting it – it shouldn’t be chewy.

What is the best way to store this snack to maintain its crispness?

Store it in an airtight jar at room temperature. Moisture is the enemy of crispness, so make sure the jar is sealed tightly.

Can I make this recipe without using sugar?

Yes, you can! While the sugar adds a nice balance to the flavors, you can omit it if you prefer. It will still be delicious!

Enjoy making this recipe, and let me know how it turns out for you! Happy snacking!