Last Updated on 2 months by Neha Deshmukh

Sabudana Potato Patties Recipe – Easy Indian Street Food Snack

Introduction

Oh, these Sabudana Potato Patties! They’re seriously one of my all-time favorite snacks. I first made these when I was craving something crispy, satisfying, and a little bit nostalgic – they instantly reminded me of rainy afternoons spent enjoying street food back home. They’re so easy to whip up, and honestly, they disappear fast whenever I make them. Perfect for a quick evening snack, a party appetizer, or even a light lunch. Let’s get cooking!

Why You’ll Love This Recipe

These sabudana patties are a delightful blend of textures and flavors. The soft, fluffy potatoes combined with the slightly chewy sabudana create a wonderful mouthfeel. The spices add a lovely warmth, and the crispy exterior is just… chef’s kiss. Plus, they’re surprisingly versatile – you can adjust the spice level to your liking and even adapt them for fasting!

Ingredients

Here’s what you’ll need to make these delicious sabudana potato patties:

• 1 cup sabudana (tapioca pearls)
• 4 medium potatoes
• 0.5 cup roasted peanuts, crushed
• 2-3 green chilies, finely chopped
• 1 tsp cumin seeds
• 1 tsp sugar
• 0.5 tsp rock salt
• 1 tbsp lemon juice
• Oil for deep frying

Ingredient Notes

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

Sabudana (Tapioca Pearls): Types & Soaking

There are a few different types of sabudana available. I prefer the smaller pearls, as they tend to get softer when soaked. The soaking time is crucial! You want them to be soft and plump, but not mushy. 5-8 hours, or even overnight, is ideal.

Potatoes: Choosing the Right Variety

I usually use a starchy potato like Russet or Yukon Gold. They mash beautifully and help bind the patties together. Avoid waxy potatoes, as they won’t mash as well.

Roasted Peanuts: Regional Variations & Alternatives

Crushed roasted peanuts add a lovely crunch and nutty flavor. In some regions, cashews are also used – feel free to experiment! If you have a peanut allergy, sunflower seeds or even crumbled papdi can work as a substitute.

Green Chilies: Adjusting the Spice Level

I like to use 2-3 green chilies for a good kick, but you can adjust this based on your preference. Remove the seeds for a milder flavor.

Rock Salt vs. Table Salt: Understanding the Difference

Rock salt (sendha namak) is traditionally used in fasting recipes, but you can use regular table salt if you’re not fasting. Rock salt has a slightly different mineral composition and a less intense salty taste.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Soak the sabudana: Rinse the sabudana under cold water until the water runs clear. Then, soak it in 2-2.5 cups of water for 5-8 hours, or overnight. You’ll know it’s ready when the pearls are translucent and soft.
2. Boil the potatoes: While the sabudana is soaking, boil the potatoes until they’re tender. Peel them and mash them thoroughly – no lumps allowed!
3. Combine everything: Drain the soaked sabudana really well. You don’t want any excess water. In a large bowl, combine the drained sabudana, mashed potatoes, crushed peanuts, green chilies, cumin seeds, sugar, rock salt, and lemon juice. Mix everything together with your hands until well combined.
4. Shape the patties: Take a portion of the mixture and shape it into a small, round patty. Repeat with the remaining mixture.
5. Fry the patties: Heat oil in a pan over medium heat. Carefully place the patties in the hot oil and deep fry them until they’re golden brown and crispy on both sides.
6. Drain and serve: Remove the patties from the oil and drain them on paper towels. Serve hot with your favorite chutney or yogurt!

Expert Tips

Here are a few tips to help you make the perfect sabudana potato patties:

Achieving the Perfect Patty Consistency

The mixture should be firm enough to hold its shape, but not too dry. If it’s too dry, add a tablespoon of water at a time until it comes together.

Tips for Crispy Frying

Make sure the oil is hot enough before adding the patties. Don’t overcrowd the pan – fry them in batches.

Preventing Patties from Breaking Apart

Make sure you’ve mashed the potatoes really well and that the sabudana is properly soaked. Adding a little bit of cornstarch (about a tablespoon) to the mixture can also help bind them together.

Variations

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

Vegan Sabudana Potato Patties

This recipe is already naturally vegan! Just double-check that your peanuts are roasted without any dairy-based ingredients.

Gluten-Free Sabudana Potato Patties

These patties are naturally gluten-free, making them a great option for those with gluten sensitivities.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the number of green chilies to control the spice level. You can also add a pinch of red chili powder for extra heat.

Fasting/Vrat Adaptation (Using Sendha Namak)

Simply substitute the rock salt (sendha namak) for regular salt.

Festival Adaptations (Navratri, Ekadashi)

These are a popular choice during Navratri and Ekadashi fasting periods.

Serving Suggestions

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

• Mint chutney
• Yogurt dip
• Tamarind chutney
• 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

Let’s answer some common questions!

What is Sabudana and where can I find it?

Sabudana are small, pearl-like tapioca balls. You can find them in Indian grocery stores, and increasingly in the international aisle of larger supermarkets.

Can I use boiled peanuts instead of roasted?

While roasted peanuts are preferred for their flavor and crunch, you can use boiled peanuts in a pinch. They won’t have the same texture, but they’ll still work.

How do I know if the sabudana is soaked enough?

The sabudana should be translucent and soft to the touch. They should easily squish between your fingers.

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 and fry the patties just before serving.

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

Mint chutney is a classic pairing, but tamarind chutney or even a simple yogurt dip also work beautifully!