Indian Cuisines - Delicious Sabudana Pakoras are made in all occasion prefer by kids with chutney. In navratri many people make sabudana pakoras when they are on fast(vrat).
Preparation time: 8 hours.
Cook time: 20 min.
Total time: 8 hours 20 min.
Ingredients Required:
1. Half cup sabudana
2. One large potatoes
3. Three – forth tsp cumin seeds
4. One tsp sugar
5. One green chilli, chopped
6. Two tblsp kuttu ka atta
7. One – fourth cup peanuts
8. Rock salt according to taste
Instructions:
1. Soak sabudana overnight in enough water.
2. Drain and keep aside.
3. Boil the potatoes, peel and chop roughly.
4. Roast the peanut in a pan until become golden brown.
5. In a mortal – postal, coarsely crush the roasted peanut.
6. Add all ingredients to the drained sabudana, including the chopped potatoes and peanuts. Mix well.
7. Check the taste and add more salt or sugar if required.
8. Heat oil in a skillet.
9. Make small balls with your hands or using a spoon drop the mixture in to medium hot oil.
10. Let the pakoras become opaque and then turn them with a slotted spoon.
11. Deep fry till the sabudana pakoras become light golden and crisp.
12. Drain the pakoras on paper napkins to remove excess oil.
13. Serve sabudana pakoras hot with tomato sauce or green chutney or coconut chutney.
Indian Recipe - if you are making these Sabudana Pakoras for fasting then serve them with phalahari chutney.
 |
| Sabudana Pakoras |
Preparation time: 8 hours.
Cook time: 20 min.
Total time: 8 hours 20 min.
Ingredients Required:
1. Half cup sabudana
2. One large potatoes
3. Three – forth tsp cumin seeds
4. One tsp sugar
5. One green chilli, chopped
6. Two tblsp kuttu ka atta
7. One – fourth cup peanuts
8. Rock salt according to taste
Instructions:
1. Soak sabudana overnight in enough water.
2. Drain and keep aside.
3. Boil the potatoes, peel and chop roughly.
4. Roast the peanut in a pan until become golden brown.
5. In a mortal – postal, coarsely crush the roasted peanut.
6. Add all ingredients to the drained sabudana, including the chopped potatoes and peanuts. Mix well.
7. Check the taste and add more salt or sugar if required.
8. Heat oil in a skillet.
9. Make small balls with your hands or using a spoon drop the mixture in to medium hot oil.
10. Let the pakoras become opaque and then turn them with a slotted spoon.
11. Deep fry till the sabudana pakoras become light golden and crisp.
12. Drain the pakoras on paper napkins to remove excess oil.
13. Serve sabudana pakoras hot with tomato sauce or green chutney or coconut chutney.
Indian Recipe - if you are making these Sabudana Pakoras for fasting then serve them with phalahari chutney.
No comments:
Post a Comment