Sabudana Chaat

Mix soaked sabudana with diced vegetables, peanuts, and tangy chutneys for a refreshing and crunchy Sabudana Chaat that's full of flavour and texture. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 23 Jul 2020 in Recipes Course

New Update

Main Ingredients	Sago (sabudana), Potato
Cuisine	Indian
Course	Snacks and Starters
Prep Time	21-25 minutes
Cook time	11-15 minutes
Serve	4
Taste	Sweet & Sour
Level of Cooking	Moderate
Others	Veg

Ingredients

1 cup sago (sabudana), soaked overnight
2 medium potato, boiled, peeled and grated
¼ cup salted peanuts, roasted
1 teaspoon ginger-green chilli paste
½ teaspoon lemon juice
1 tablespoon for garnish fresh coriander leaves, chopped
Salt to taste
Oil for deep frying
Sweetened yogurt as required
Green chutney for drizzling
Date and tamarind chutney as required
Chaat masala for sprinkling
Sev for sprinkling

Method

Put the peanuts in a mortar and pestle and crush them coarsely.
Take soaked sago in a large bowl, add potatoes, crushed peanuts, ginger-green chilli paste, lemon juice, coriander leaves and salt, and mix well.
Heat sufficient oil in a kadai.
Divide the mixture into 4 equal portions and shape each into a tikki.
Slide the tikkis into hot oil and deep-fry till golden brown. Drain on absorbent paper.
To serve each portion, place a sabudana tikki on a serving plate and crush it. Drizzle sweetened yogurt, green chutney and tamarind and date chutney over it. Sprinkle chaat masala and sev, garnish with coriander leaves and serve immediately.

#Date and tamarind chutney #Fresh coriander leaves #Ginger-green chilli paste #Lemon juice #Peanuts #Potato #Sago (sabudana)