Sabudana Potato Recipe – Easy Sago & Peanut Snack

Last Updated on 4 months by Neha Deshmukh

Sabudana Potato Recipe – Easy Sago & Peanut Snack

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food for me – Sabudana Potato. It’s quick, easy, and absolutely delicious. I first made this when I was craving something savory and satisfying, and it’s been a family favorite ever since. Perfect for a quick snack, a light meal, or even as part of a festive spread!

Why You’ll Love This Recipe

This Sabudana Potato recipe is a winner for so many reasons. It’s ready in under 30 minutes, uses simple ingredients you likely already have, and is incredibly versatile. Plus, it’s naturally gluten-free and can easily be made vegan. It’s a fantastic way to enjoy the unique texture of sabudana (sago) and the nutty flavor of peanuts.

Ingredients

Here’s what you’ll need to make this delightful snack:

• 1 cup Sabudana (Sago/Jawarisi) – about 180g
• ½ cup Roasted Peanuts – about 60g
• 1 (or 2 small) Potato – about 150-200g
• A pinch of Turmeric powder – about ¼ tsp
• As required Salt – to taste
• 3 tsp Oil/Ghee – about 15ml
• 1 tsp Cumin seeds (Jeera)
• 2-3 Green chilli – adjust to your spice preference
• A little Curry leaves – about 8-10
• To taste Lemon juice – about 1 tsp

Ingredient Notes

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

• Sabudana: The quality of sabudana matters. Look for small, pearl-like grains.
• Peanuts: Roasting the peanuts yourself really elevates the flavor. Don’t skip this step!
• Potatoes: I prefer using red potatoes or Yukon Gold for this recipe, as they hold their shape well.
• Green Chillies: Adjust the number of green chillies based on how spicy you like things. You can also use serrano peppers for extra heat.

Sabudana (Sago/Jawarisi) Varieties & Soaking Methods

Soaking sabudana correctly is key. You want it soft and plump, but not mushy. Here are a few methods that work well:

• Traditional Soak: Wash the sabudana thoroughly and soak for 4-5 hours, sprinkling water occasionally to keep it moist.
• Minimal Water Soak: Soak in just enough water to cover the sabudana for about 5 hours.
• Quick Soak: Soak for 10 minutes, then drain and soak overnight in a little water.

No matter which method you choose, make sure the grains are separate and translucent before using.

Peanut Roasting & Grinding – Achieving the Right Texture

Roasting the peanuts brings out their natural sweetness and adds a lovely crunch. Dry roast them in a pan until golden brown and fragrant. Let them cool completely before removing the skins and coarsely grinding them. You don’t want a fine powder – a slightly chunky texture is perfect.

Potato Selection – Best Types for This Recipe

As I mentioned, red potatoes or Yukon Golds are my go-to. They don’t fall apart easily when cooked. Boil them until tender, peel, and cube them into bite-sized pieces.

Regional Variations in Spice Use

Sabudana Potato is made differently across India! Some regions add a touch of asafoetida (hing) for extra flavor, while others include a pinch of red chilli powder for a vibrant color and extra spice. Feel free to experiment and add your own regional twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Wash the sabudana thoroughly and soak using your preferred method.
2. Dry roast the peanuts, remove the skins, and coarsely grind them. Boil, peel, and cube the potatoes.
3. Heat oil or ghee in a pan over medium heat. Add cumin seeds, green chillies (slit them for more flavor!), and curry leaves. Sauté until the cumin seeds start to sizzle and the curry leaves become fragrant.
4. Add the boiled potato cubes and turmeric powder. Sauté for 3-4 minutes, until the potatoes are lightly browned.
5. Fluff the soaked sabudana with a fork to break up any clumps. Add it to the pan along with the peanut powder and salt.
6. Cook on medium heat, stirring frequently, until the sabudana turns translucent. This usually takes about 5-7 minutes. Be gentle – you don’t want to mash the sabudana.
7. Garnish with fresh coriander leaves and a squeeze of lemon juice. Serve hot with yogurt or your favorite chutney.

Expert Tips

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

• Achieving the Perfect Sabudana Texture: Don’t overcook the sabudana! It should be soft and translucent, but still have a slight bite.
• Preventing Sabudana from Sticking: Stir frequently while cooking to prevent the sabudana from sticking to the bottom of the pan. A non-stick pan helps too!

Variations

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

• Vegan Sabudana Potato: Simply use oil instead of ghee.
• Gluten-Free Sabudana Potato: This recipe is naturally gluten-free! Just double-check that your spices are also gluten-free.
• Spice Level Adjustments: My friend loves adding a pinch of red chilli powder for extra heat. You can also use milder green chillies or remove the seeds for a milder flavor.
• Festival Adaptations: This is a popular dish during Navratri and other fasting periods in India.

Serving Suggestions

This Sabudana Potato is delicious on its own, but it’s even better with a side of cooling yogurt or a tangy chutney. My family loves it with mint-coriander chutney!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

What is the best way to soak sabudana?

The traditional method of washing and soaking for 4-5 hours, sprinkling with water, works great. But the overnight soak after a quick 10-minute soak is super convenient!

Can I use pre-soaked sabudana for this recipe?

Yes, you can! Just make sure it’s not too mushy.

What can I substitute for peanuts in this recipe?

Cashews or almonds are good substitutes, though they’ll change the flavor profile slightly.

How do I adjust the spice level of this dish?

Use fewer green chillies, remove the seeds, or use milder varieties. You can also add a pinch of red chilli powder for extra heat.

Can this recipe be made ahead of time?

You can soak the sabudana and prepare the potatoes ahead of time. But it’s best to cook the dish just before serving for the best texture.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!