Last Updated on 4 months by Neha Deshmukh

Sabudana Potato Patties Recipe – Easy Fasting Snack

Introduction

Okay, let’s be real – finding satisfying snacks during fasting periods (like Navratri) can be tough. But these Sabudana Potato Patties? They’re a total game-changer! I first made these when I was trying to figure out what to pack for my cousin’s long fasting stretch, and they were a hit. Crispy on the outside, soft on the inside, and packed with flavour… honestly, you won’t even miss having your regular snacks. They’re also surprisingly easy to make, even if you’re not a seasoned cook. Let’s get started!

Why You’ll Love This Recipe

These sabudana patties are perfect because they’re:

• Fasting-friendly: Made with ingredients commonly consumed during fasting.
• Deliciously crispy: The texture is just so satisfying.
• Easy to make: No complicated techniques needed.
• Versatile: You can adjust the spice level to your liking.
• A crowd-pleaser: Seriously, everyone loves these!

Ingredients

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

• ½ cup sabudana (sago/tapioca pearls)
• ½ cup boiled, grated potato (about 1 medium potato)
• ¼ cup peanuts
• 2 green chillies, finely chopped
• 1 tsp grated ginger
• 2 tbsp coriander leaves, chopped
• 2-3 tsp fresh lemon juice
• Himalayan rock salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Sabudana (Sago/Tapioca Pearls): Types & Soaking

There are two main types of sabudana: small and large pearls. I prefer the smaller ones for these patties as they bind better. Soaking is crucial. You want the pearls to be soft and translucent, but not mushy. Five hours in plenty of water is usually the sweet spot.

Potato: Choosing the Right Variety

I recommend using a starchy potato like Yukon Gold or Russet. These will give you a nice, fluffy texture when grated. Avoid waxy potatoes, as they won’t bind as well.

Peanuts: Roasting for Enhanced Flavor

Roasting the peanuts before grinding them really elevates the flavour. It adds a lovely nutty aroma. Just be careful not to burn them!

Regional Variations in Spice Levels

Spice levels in Indian cooking are super personal! Feel free to adjust the number of green chillies to suit your taste. Some people also add a pinch of red chilli powder for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast those peanuts. Dry roast them in a pan until they’re golden brown and fragrant. Let them cool, then remove the skins and coarsely grind them.
2. Next, pressure cook a potato until it’s soft. Once cooled, peel and grate it – you’ll need about ½ cup.
3. Now, soak the sabudana in double the amount of water for at least 5 hours, until the pearls are soft and translucent. Drain them really well. This is important!
4. In a large bowl, combine the soaked sabudana, grated potato, ground peanuts, chopped green chillies, grated ginger, coriander leaves, lemon juice, and salt. Mix everything together really well with your hands.
5. Time to shape the patties! Take a portion of the mixture and form it into a flat patty, about 2-3 inches in diameter. Dust your hands with a little rice flour (or amaranth flour if you’re fasting) to prevent the mixture from sticking. Repeat with the remaining mixture – you should get around 11 patties.
6. Heat oil in a deep frying pan over medium-low heat. Gently slide the patties into the hot oil, being careful not to overcrowd the pan.
7. Fry the patties until they’re golden brown and crispy on both sides, about 3-4 minutes per side.
8. Remove the patties from the oil and drain them on paper towels to remove any excess oil.
9. Serve hot with your favourite chutney or a side of yogurt!

Expert Tips

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

Achieving the Perfect Patty Consistency

The mixture should hold its shape without being too dry. If it’s too wet, add a little more grated potato or rice flour. If it’s too dry, add a tiny bit of water.

Preventing Patties from Breaking During Frying

Make sure the oil isn’t too hot! Medium-low heat is key. Also, handle the patties gently when placing them in the oil.

Tips for Soaking Sabudana Perfectly

Rinse the sabudana a couple of times before soaking to remove any excess starch. This will help prevent them from becoming sticky.

Variations

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

Vegan Sabudana Potato Patties

This recipe is already naturally vegan! Just ensure your yogurt (if serving with) is plant-based.

Gluten-Free Sabudana Potato Patties

These are naturally gluten-free too! Just double-check that any chutneys you serve with them are also gluten-free.

Spice Level Adjustments (Mild, Medium, Spicy)

• Mild: Use 1 green chilli or omit it altogether.
• Medium: Use 2 green chillies.
• Spicy: Use 3-4 green chillies and a pinch of red chilli powder.

Navratri/Fasting Adaptations

My friend, Priya, always adds a pinch of rock salt (sendha namak) instead of regular salt during fasting. She says it’s more traditional.

Serving Suggestions

These patties are delicious on their own, but they’re even better with:

• Mint-coriander chutney
• Tamarind chutney
• A side of yogurt (if not fasting)
• A sprinkle of chaat masala

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 oven to restore their crispiness.

FAQs

Got questions? I’ve got answers!

What is Sabudana and where can I find it?

Sabudana, also known as sago or tapioca pearls, is a starch extracted from the pith of tapioca root. You can find it in most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.

Can I make these patties ahead of time?

You can prepare the mixture ahead of time and store it in the refrigerator for up to a day. However, I recommend shaping and frying the patties just before serving for the best texture.

What can I substitute for potatoes in this recipe?

Sweet potatoes can work in a pinch, but they’ll give the patties a slightly sweeter flavour. You could also try using grated yam.

How do I prevent the patties from absorbing too much oil?

Make sure the oil isn’t too hot, and don’t overcrowd the pan. Frying in batches is best.

Can these be baked instead of fried?

Yes, you can! Preheat your oven to 180°C (350°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but they’ll still be delicious.