Sabudana Potato Patties Recipe – Easy Indian Tapioca Fritters

Last Updated on 4 months by Neha Deshmukh

Sabudana Potato Patties Recipe – Easy Indian Tapioca Fritters

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 for the first time during a Navratri fast, and they were such a hit! They’re crispy, flavorful, and surprisingly easy to make. Let’s dive in!

Why You’ll Love This Recipe

These aren’t just any fritters. They’re a delightful blend of textures – the slight chewiness of the sabudana, the soft potato, and the satisfying crunch when you bite in. Plus, they’re naturally gluten-free and can easily be made vegan! They’re perfect as a snack, appetizer, or even a light meal.

Ingredients

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

• ?? cup sabudana (tapioca pearls)
• 1 large potato (boiled & mashed)
• ?? teaspoon chopped green chilies
• 10-12 cashews (chopped)
• ?? tablespoon chopped raisins
• ?? teaspoon cumin powder
• ?? teaspoon dry mango powder (amchur)
• 1 tablespoon edible rock salt (sendha namak)
• 3-4 tablespoons peanut oil (for frying)

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 these patties, as they bind better. Soaking is key! You want them soft and plump, but not mushy. 5-6 hours is usually perfect, changing the water a couple of times helps.

Potatoes: Choosing the Right Variety

I usually use a starchy potato like Russet or Yukon Gold. They mash beautifully and help bind the patties. Make sure your potatoes are thoroughly cooked and completely dry before mashing – excess moisture is the enemy!

Green Chilies: Adjusting the Spice Level

I like a little kick, so I usually add about 1 teaspoon of finely chopped green chilies. Feel free to adjust this to your preference! You can even remove the seeds for a milder flavor.

Cashews & Raisins: Enhancing Texture & Flavor

These add a lovely sweetness and crunch. Roughly chopping the cashews ensures they distribute evenly throughout the patties.

Amchur (Dry Mango Powder): The Tangy Secret

Don’t skip the amchur! It adds a wonderful tangy flavor that balances the richness of the potatoes and cashews. It’s a staple in Indian cooking, especially during fasting periods.

Sendha Namak (Rock Salt): Traditional vs. Regular Salt

Sendha namak is traditionally used during fasting, but regular salt works just fine if you’re not fasting. Rock salt has a slightly different flavor profile, a bit more mineral-rich.

Oil for Frying: Regional Preferences & Healthy Alternatives

Peanut oil is my go-to for frying these, as it has a high smoke point and imparts a lovely flavor. You can also use vegetable oil or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the sabudana under cold water. Then, soak it in enough water for 5-6 hours, until the pearls are soft and translucent. Drain it really well – you don’t want any excess water.
2. While the sabudana is soaking, boil your potato until it’s tender. Peel it and mash it until it’s smooth. Again, make sure there’s no moisture left!
3. In a large bowl, combine the mashed potato, soaked and drained sabudana, chopped green chilies, cashews, raisins, cumin powder, amchur, and rock salt.
4. Mix everything together really well with your hands. This is where you want to make sure all the flavors are nicely combined.
5. Now, shape the mixture into small, flat patties – about ??-inch thick.
6. Heat the oil in a pan over medium heat. Once it’s hot enough (test with a tiny piece of potato – it should sizzle), carefully add the patties.
7. Fry them for about 3-4 minutes per side, until they’re golden brown and crispy.
8. Remove the patties from the pan and place them on paper towels to drain any excess oil.
9. Serve warm with your favorite chutney or sauce!

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

If the mixture feels too wet, add a tablespoon of roasted besan (gram flour) at a time until it comes together. If it’s too dry, add a tiny bit of water, a teaspoon at a time.

Ensuring Crispy Fritters: Oil Temperature & Technique

The oil needs to be hot enough, but not too hot. If it’s too hot, the patties will burn on the outside before they cook through. Medium heat is your friend! Don’t overcrowd the pan – fry in batches.

Preventing Patties from Breaking Apart

Make sure you’ve mashed the potato really well and that the sabudana is properly soaked. Gently handle the patties when transferring them to the hot oil.

Variations

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

Vegan Sabudana Potato Patties

Simply omit the sendha namak and use regular salt.

Gluten-Free Sabudana Potato Patties

This recipe is naturally gluten-free! Just double-check your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustments: Mild, Medium, & Hot

Adjust the amount of green chilies to your liking. For a milder flavor, remove the seeds from the chilies. For extra heat, add a pinch of red chili powder.

Festival Adaptations: Navratri & Fasting-Friendly Version

These are traditionally made during Navratri fasting. Ensure you’re using sendha namak and avoiding any ingredients prohibited during your fast.

Serving Suggestions

These patties are delicious on their own, but they’re even better with a side of chutney! I love serving them with mint-coriander chutney, tamarind chutney, or even a simple yogurt dip.

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 in the oven 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?

You can! Sweet potatoes will give the patties a slightly sweeter flavor and a different texture.

How do I know if the sabudana is soaked enough?

The sabudana should be soft and translucent, with no hard center. They should be plump and slightly sticky.

Can these patties be made ahead of time?

You can prepare the mixture ahead of time and store it in the refrigerator for a few hours. However, I recommend frying them just before serving for the best texture.

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

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