Last Updated on 2 months by Neha Deshmukh

Sabudana Potato Recipe – Easy Sago & Potato Snack

Introduction

Okay, let’s be real – sometimes you just need a quick, comforting snack, right? This Sabudana Potato recipe is exactly that. It’s a classic Indian dish, super easy to whip up, and honestly, it’s one of those recipes I first made when I was starting to experiment in the kitchen and wanted something satisfying without a ton of fuss. It’s perfect for a little afternoon pick-me-up, a light meal, or even as a side dish. Plus, it’s naturally gluten-free and can easily be made vegan! Let’s get cooking.

Why You’ll Love This Recipe

This Sabudana Potato dish is a winner for so many reasons! It’s ready in under 30 minutes, uses simple ingredients you likely already have, and the combination of the soft sabudana pearls and the fluffy potatoes is just divine. It’s also incredibly versatile – you can adjust the spice level to your liking and customize it with different toppings. Honestly, it’s a crowd-pleaser every single time.

Ingredients

Here’s what you’ll need to make this delicious Sabudana Potato:

• 1 cup Sabudana/ sago
• 1 Potato
• 3 Green chilli
• ?? Lemon
• 3 tablespoons Roasted peanuts
• 1 tablespoon Ghee
• Salt (to taste)
• 1 teaspoon Ghee (for tempering)
• 1 teaspoon Cumin seeds
• ?? teaspoon Mustard
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Sabudana/Sago Varieties & Soaking Tips

There are a couple of different types of sabudana available. I prefer the smaller pearl variety, as they get beautifully translucent when cooked. The key is soaking! You want to rinse the sabudana thoroughly under cold water, then soak it in just enough water to cover it for at least 5 hours, or even overnight. This rehydrates the pearls and gives them that lovely soft texture. Don’t forget to drain any excess water before using.

Potato Selection for Best Texture

I like to use a starchy potato like Yukon Gold for this recipe. They hold their shape well when boiled and give a nice fluffy texture. Red potatoes work in a pinch, but they can sometimes get a little waxy.

The Role of Ghee in Flavor

Ghee (clarified butter) adds a wonderful richness and nutty flavor to this dish. It’s traditional in Indian cooking, but you can substitute with oil if you prefer (see FAQs!).

Regional Variations in Tempering (Mustard Seeds)

The tempering (the process of heating ghee and spices) is where a lot of the flavor comes from. Mustard seeds are optional, but they add a lovely pop! Some regions in India also add asafoetida (hing) to the tempering for extra depth.

Green Chilli Heat Level – Adjust to Your Preference

I’ve listed 3 green chillies, but feel free to adjust this based on your spice preference. You can remove the seeds for a milder heat, or add more for a fiery kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse your sabudana really well. Then, soak it in enough water to just cover it for 5 hours or overnight. Once it’s soaked, drain all the excess water.
2. While the sabudana is soaking, boil, peel, and cube the potato. And don’t forget to coarsely crush those roasted peanuts – you can use a mortar and pestle or just give them a good bash in a ziplock bag.
3. Now, heat 1 teaspoon of ghee in a pan over medium heat. Add the cumin seeds and, if you’re using them, the mustard seeds. Let them splutter for a few seconds, then add the curry leaves.
4. Add the cubed potatoes and a pinch of salt. Sauté for 1-2 minutes, just to warm them through.
5. Add the soaked sabudana and salt. Cook on medium heat for 4-5 minutes, stirring gently, until the sabudana pearls turn translucent. Be gentle – you don’t want to break them!
6. Finally, mix in the crushed peanuts and a squeeze of lemon juice. Garnish with fresh coriander leaves.
7. Serve hot with yogurt or coconut chutney.

Expert Tips

• Don’t overcook the sabudana! You want it to be soft and translucent, but not mushy.
• Taste as you go. Adjust the salt and lemon juice to your liking.
• Use fresh ingredients. Fresh curry leaves and lemon juice make a big difference in flavor.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Spice it up: Add a pinch of red chilli powder or a dash of cayenne pepper for extra heat.
• My family loves adding a sprinkle of pomegranate seeds for a burst of sweetness and texture.

Gluten-Free Confirmation

Good news for those avoiding gluten – this recipe is naturally gluten-free! Just double-check that your roasted peanuts haven’t been processed in a facility that also handles gluten-containing products.

Spice Level Adjustment (Green Chillies)

As mentioned before, the green chillies are your friend (or foe!) when it comes to spice. Start with one or two if you’re unsure, and add more to taste.

Festival Adaptations (Fasting/Vrat Recipes)

This recipe is often enjoyed during fasting periods (Vrat) in India. Just make sure to use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Sabudana Potato is delicious on its own as a snack, but it also pairs well with:

• Yogurt (dahi)
• Coconut chutney
• A side of fresh salad
• A cup of chai (Indian tea)

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. The sabudana may become a little softer upon reheating, but it will still be tasty!

FAQs

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 sago palm stems. You can usually find it in Indian grocery stores or online.

Can I use a different oil instead of ghee?

Yes, you can! While ghee adds a unique flavor, you can substitute it with vegetable oil, sunflower oil, or coconut oil.

How do I know if the sabudana is soaked enough?

The sabudana should be soft and translucent, with no hard center. If it’s still crunchy, soak it for a little longer.

Can this recipe be made ahead of time?

You can soak the sabudana ahead of time and store it in the refrigerator. However, it’s best to cook the dish just before serving for the best texture.

What can I serve with Sabudana Potato for a complete meal?

Serve it with a side of yogurt and a fresh salad for a light and satisfying meal. You can also enjoy it as a snack with a cup of chai.