Indian cuisine is renowned for its diversity, richness, and complexity, offering an array of flavors, textures, and ingredients that cater to every palate. We also have different dishes which are made specifically during different festivals or for special occasions. There are many Indians who observe fast during different times of the year, and there are dietary restrictions at this time. One ingredient which is commonly consumed during fasting time is sabudana or sago. There are so many dishes made using sabudana. And one such easy recipe is of a Sabudana Bhel.
Sabudana Bhel is often enjoyed during fasting periods and can be had any time of the day. This dish brings together simple ingredients along with different flavors and textures. It can be customized to suit individual tastes, making it a delightful snack for everyone, from spice enthusiasts to those with milder palates. Some like it fiery hot with extra chilies, while others prefer it mellow with minimal spice. The addition of pomegranate seeds or grated coconut can add a hint of sweetness and some even add a few drops of yogurt for a creamy twist.
Sabudana is a rich source of carbohydrates and provides a quick energy boost. The addition of peanuts not only enhances the flavor but also contributes a good dose of protein and healthy fats. Potatoes provide the dish with substance and a creamy texture. Moreover, it is a gluten-free snack, making it suitable for those with dietary restrictions.
Sabudana BhelCourse: SnacksCuisine: IndianDifficulty: Easy
An easy to make snack for the fasting time!
Sabudana – 1 cup, washed thoroughly and soaked
Oil – 1 tbsp
Salt or Sendha Namak – as per taste
Potato – 2 medium, boiled and cut into cubes
Roasted Peanuts – 1/4 cup
Green Chilli – 1, chopped fine
Chopped Coriander Leaves
Pomegranate Pearls – 1/4 cup
Red Chilli Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Powdered Sugar – 2 tsp
Chaat Masala – 1/2 tsp
Amchur Powder – 1/2-1 tsp
Kala Namak – 1/4 tsp
Aloo Lacha Namkeen
- Wash the sabudana thoroughly till the water runs clear. Soak it in just enough water to cover them and leave it covered for a couple of hours till the water is all absorbed and the sabudana pearls double in size and are soft.
- Add oil into a kadai or pan and add the soaked sabudana to it. Add some salt and sprinkle some water and let the sabudana cook through.
- Once the sabudana is cooked through, transfer it to a bowl.
- To this, add boiled potato cubes, roasted peanuts, green chilli, chopped coriander leaves and pomegranate pearls.
- In a small bowl, mix together red chilli powder, cumin powder, powdered sugar, chaat masala, amchur powder and kala namak or black salt.
- Add this spice mix to the sabudana mix and mix it all well.
- Top the sabudana bhel with some aloo lacha namkeen or sev and serve.