Aloo Sabudana is a falahari snack made for vrat. It is made using sago pearls which can be eaten during vrat. Here is how to make Aloo Sabudana.
With Navratries going on, I am trying to make a few Falahari dishes every day. Although I don’t fast, I love to eat the falahri dishes which are especially made for the festival. This Aloo Sabudana recipe is a childhood favorite of mine. Using just 3-4 ingredients, this recipe is a breeze to make and is best paired with a hot cup of ginger tea. Here is how to make Aloo sabudana.
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Aloo Sabudana
Aloo Sabudana is a falahari snack made for vrat. It is made using sago pearls which can be eaten during vrat. Here is how to make Aloo Sabudana.
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Servings: 2 people
Calories: 130kcal
Ingredients
- 1 tablespoon Ghee (Plus for frying)
- 1 cup Potato (Peeled and cut into small cubes)
- ¼ cup Moongphali
- ½ teaspoon Cumin seeds
- ½ cup Saboodana (Soaked in 1 cup water)
- ½ teaspoon Ginger (Finely chopped)
- ½ teaspoon Green chilli (Chopped)
- Sendha namak to taste
- 2 teaspoon Lemon juice
- Fresh coriander for garnishing
Instructions
- Drain the sabudana in a colander to get rid of excess water.
- Heat ghee in a pan.
- Fry potatoes till crispy and golden brown.
- Drain and keep aside.
- Fry moongphali till slightly browned.
- Drain and keep aside.
- In a heavy bottom pan, heat 1 tablespoon ghee.
- Add cumin seeds and let them crackle.
- Add saboodana, ginger, green chile and salt and cover and cook on low heat for 4-5 minutes.
- Now add lemon juice and mix well.
- Add potatoes, moongphali and coriander.
- Serve hot.
Nutrition
Calories: 130kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 19mg | Potassium: 433mg | Fiber: 2g | Vitamin C: 13.9mg | Calcium: 31mg | Iron: 3.7mg
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