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    Whisk Affair » Recipes » Fasting » Aloo Sabudana

    Published: Oct 14, 2015 | Last Updated On: Jun 23, 2020 by Neha Mathur

    Aloo Sabudana

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    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. #Navratri #Indian #GlutenFree #Vrat #Shivratri #Janamashtami

    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.

    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.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Snack
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2 people
    Calories: 130kcal
    Author: Neha Mathur

    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
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    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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    Aloo Sabudana

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