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Sabudana (Tapicoa) Bhel, Chaat – Manjula’s Kitchen

Sabudana (Tapicoa) Bhel, Chaat – Manjula’s Kitchen



Sabudana (Tapicoa) Bhel, Chaat

Sabudana Bhel this is a delicious appetizer or also can be served with afternoon tea. Sabudana Bhel or I like to call this chaat is an elegant looking dish, that will sure to impress all your family and friends.

Ingredients

For Sabudana – Tapioca

  • 1/2
    cup
    sabudana
    (tapioca, use the larger pearls)
  • 2
    tsp
    oil
  • 1/4
    tsp
    cumin seeds
    (jeera)
  • 1/4
    tsp
    mustard seeds
    (rai)
  • pinch
    turmeric
    (haldi)
  • 1/2
    tsp
    salt
  • few
    drops
    lemon juice

For Serving

  • 1
    cup
    potato
    (boiled peeled and cut into small cubes)
  • 1
    Tbsp
    green chili
    (finely chopped)
  • 1/2
    tsp
    salt
  • 1/2
    cup
    peanuts
    (roasted and crushed)
  • 2
    tsp
    chaat masala
  • 1/2
    cup
    aloo lacha
    (check existing recipe)
  • 1/4
    cup
    tamarind chutney
    (check existing recipe)

Method

  1. Wash sabudana (tapioca) changing the water 2-3 time and soak with one cup of water, soak 8 hours or more. Sabudana will become all most four time in volume and will be soft.

  2. Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and mustard seeds after seeds crack add turmeric, lower the heat to low. Add sabudana, and salt. Keep stir frying until sabudana becomes translucence, looks like pearls. This should take about another 4-5 minutes. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. Turn off the heat, and drizzle 3-4 drops of lemon juice and stir.

  3. Transfer sabudana to a wide bowl stir for few minutes with fork making sure sabudana pearls are separated and not sticky. Serve the sabudana at room temperature.

  4. Add 1/2 teaspoon of salt and green chilies to cubed potatoes, mix it well and set aside.

  5. Assembling the Sabudana Bhel, in a serving platter spread the cooked sabudana, sprinkle the roasted peanuts, over peanuts sprinkle the potatoes, then aloo lacha, some more peanuts and drizzle the chutney.

Recipe Notes

Suggestion, this is a easy recipe, you can prepare every thing in advance, cooked sabudana can be refrigerator for up to a week. Aloo Lacha and tamarind chutney can be stored for months.  





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