Sabudana Namkeen is a delightful snack, perfect for tea time or as a light evening treat. This recipe is ideal for fasting days (vrat/upvas) and is made with simple ingredients like sago, boiled potatoes, and dry fruits. The crunchiness of fried sago combined with the richness of dry fruits and the aroma of curry leaves makes it irresistible. It's a quick and easy recipe that has been loved by many, and you can find the...
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Ingredients
Sago (sabudana)1cup
boiled potatoes4
rock salt (sendha namak)1tsp
Oil/Ghee for frying
Dry fruits (almonds, cashew nuts, raisins)
Curry leaves- Rock salt
black pepper1tsp
Nutrition (per serving)
Calories
89.5kcal (4.47%)
Protein
0.1g (0.1%)
Carbs
22.2g (8.07%)
Sugars
0.0g (0.06%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Sabudana Namkeen
- Step 1
Soak the sago (sabudana) in water for a few hours until it becomes soft and fluffy.
- Step 2
Boil the potatoes and peel them. Mash the boiled potatoes in a bowl.
- Step 3
Mix the soaked sago with the mashed potatoes. Add rock salt and black pepper powder, and mix well.
- Step 4
Heat oil or ghee in a pan for frying. Add curry leaves and dry fruits (almonds, cashew nuts, raisins) to the oil and fry them until golden brown.
- Step 5
Add the sago and potato mixture to the pan. Stir and fry until the mixture becomes crispy and golden.
- Step 6
Adjust the seasoning with more rock salt and black pepper if needed. Serve hot and enjoy!
Nutrition (per serving)
Nutrition (per serving)
Calories
89.5kcal (4.47%)
Protein
0.1g (0.1%)
Carbs
22.2g (8.07%)
Sugars
0.0g (0.06%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the sago is soaked properly to avoid it being hard or chewy.
Use rock salt (sendha namak) for fasting days as it is allowed during vrat.
Fry the dry fruits separately to ensure they are evenly roasted and crispy.
Serve the sabudana namkeen immediately for the best taste and texture.
FAQS
Can I use regular salt instead of rock salt?
Yes, you can use regular salt if you are not preparing this recipe for fasting days.
How long should I soak the sabudana?
Soak the sabudana for about 4-5 hours or until it becomes soft and fluffy.
Can I use other dry fruits?
Yes, you can add your favorite dry fruits like walnuts or pistachios for a variation.
Can I make this recipe without frying?
Yes, you can cook the mixture in a non-stick pan with minimal oil for a healthier version.
How do I store leftover sabudana namkeen?
Store the leftover sabudana namkeen in an airtight container and reheat it in a pan before serving.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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