Sabudana Potato Patties Recipe – Easy Baked Sago Snack

Last Updated on 4 months by Neha Deshmukh

Sabudana Potato Patties Recipe – Easy Baked Sago Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a tasty snack that’s a little bit different. These Sabudana Potato Patties are exactly that – crispy on the outside, soft on the inside, and packed with flavour. I first made these when I was craving something comforting yet light, and they’ve been a hit ever since! They’re perfect for a quick evening tea, a party nibble, or even a satisfying lunch.

Why You’ll Love This Recipe

These aren’t your average potato patties. The sabudana (sago) adds a wonderful chewy texture, and the spices give them a lovely warmth. Plus, baking them instead of frying keeps things a little healthier – though honestly, a little indulgence never hurt anyone, right? They’re surprisingly easy to make, even if you’re not a seasoned cook. And the best part? They’re incredibly versatile!

Ingredients

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

• 2 cup Sabudana/Sago/Tapioca pearls
• 2 Potato, medium
• 0.5 cup Onion, finely chopped
• 2 tablespoon Spring onion, chopped
• 1 sprig Curry leaves, chopped
• 2 tablespoon Coriander leaves, chopped
• 1 inch Ginger, grated
• 0.5 teaspoon Chili powder
• 2 Green chili, finely chopped (adjust to taste!)
• 1.25 teaspoon Salt (or to taste)
• 0.5 teaspoon Garam masala
• 0.5 cup Peanuts (Roasted and crushed)
• 1 teaspoon Cumin seeds
• 2 tablespoon Olive oil

Ingredient Notes

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

Sabudana/Sago/Tapioca Pearls: These little pearls are the star of the show. You’ll find them in most Indian grocery stores. There are different sizes available – the smaller ones give a slightly finer texture.

Soaking Tips: Soaking is key. You want them soft and plump, but not mushy. 3 hours is usually perfect, changing the water once or twice helps.

Potatoes: I prefer using a starchy potato like Yukon Gold or Russet. They mash beautifully and help bind the patties. Don’t overboil them, though – you want them firm enough to hold their shape.

Peanuts: Roasting the peanuts really brings out their flavour. You can buy pre-roasted peanuts to save time, but freshly roasted are always best! Roughly crush them – you don’t want a powder, just a nice bit of texture.

Spice Blend: Garam Masala & Regional Variations: Garam masala is a warm, fragrant spice blend. Every family has their own version! Feel free to adjust the amount to your liking. Some people also add a pinch of turmeric for colour and flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak the sabudana in water for a good 3 hours. Give it a few changes of water during this time. Once soaked, drain it really well using a colander. You don’t want soggy patties!
2. While the sabudana is soaking, boil the potatoes until they’re tender. Peel them and mash them until smooth. Set aside to cool slightly.
3. Roast your peanuts if they aren’t already roasted. Then, crush them into coarse pieces. A quick pulse in a grinder works perfectly.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with non-stick foil and give it a light grease. This prevents sticking and makes cleanup a breeze.
5. Now for the fun part! In a large bowl, combine the soaked sabudana, mashed potatoes, chopped onions, spring onions, curry leaves, coriander leaves, green chilies, grated ginger, salt, garam masala, chili powder, cumin seeds, and crushed peanuts.
6. Mix everything together really well. You want a firm dough that holds its shape. If it’s too wet, add a little more crushed sabudana. If it’s too dry, add a tiny splash of water.
7. Shape tablespoon-sized portions into flat patties. Place them on the prepared baking sheet, leaving a little space between each one.
8. Brush the tops of the patties with a little olive oil. This helps them get nice and golden brown.
9. Bake for 45 minutes, flipping them over every 15 minutes to ensure they cook evenly and get crispy on both sides.
10. Serve warm with your favourite chutney! Leftovers can be reheated in the microwave for about 15 seconds.

Expert Tips

• Don’t skip the draining step for the sabudana! Seriously, this is important.
• Taste as you go. Adjust the spices to your preference.
• If the mixture is too sticky, chill it in the fridge for 15-20 minutes before shaping the patties.

Variations

• Vegan Sabudana Potato Patties: This recipe is already naturally vegetarian! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptations: These patties are naturally gluten-free, making them a great option for those with dietary restrictions.
• Spice Level Adjustments (Mild, Medium, Hot): Reduce or omit the green chilies and chili powder for a milder flavour. Add a pinch of cayenne pepper for extra heat! My friend, Priya, loves to add a dash of red chili flakes too.
• Festival Adaptations (Navratri, Fasting Recipes): Sabudana is a popular ingredient during fasting periods in India. These patties are perfect for Navratri or Ekadashi!

Serving Suggestions

These patties are delicious on their own, but they’re even better with a side of chutney. I love them with mint-coriander chutney or sweet tamarind chutney. A dollop of yogurt also works beautifully.

Storage Instructions

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. They can also be frozen for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

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. They’re often used in fasting recipes.

Can I make these patties ahead of time?

Yes! You can prepare the mixture a day in advance and store it in the fridge. Shape the patties just before baking.

Can I air fry these patties instead of baking?

Absolutely! Air fry at 375°F (190°C) for about 15-20 minutes, flipping halfway through.

What chutney goes best with Sabudana Potato Patties?

Mint-coriander chutney and sweet tamarind chutney are both fantastic choices.

How do I prevent the patties from breaking apart while flipping?

Make sure the mixture is firm enough to hold its shape. Chilling it for a bit can help. Also, use a thin spatula and be gentle!

Enjoy these Sabudana Potato Patties – I hope they become a favourite in your kitchen too! Let me know in the comments how they turn out for you.