Sabudana Bhel

Nutrition values are AI-estimated based on ingredients.

• 1/2 cup sabudana (larger pearls)
• 2 tsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• Pinch turmeric
• 1/2 tsp salt (for sabudana)
• Few drops lemon juice
• 1 cup potato (boiled, peeled, cut into small cubes)
• 1 Tbsp green chili (finely chopped)
• 1/2 tsp salt (for potato mixture)
• 1/2 cup peanuts (roasted and crushed)
• 2 tsp chaat masala
• 1/2 cup aloo lacha
• 1/4 cup tamarind chutney

1. 1Heat oil in a pan.
2. 2Add cumin seeds and mustard seeds; let them crackle.
3. 3Add sabudana pearls and a pinch of turmeric, then stir until they become translucent and light yellow.
4. 4Add 1/2 tsp salt and a few drops of lemon juice, mix well, then transfer the cooked sabudana to a plate.
5. 5In a separate bowl, combine boiled cubed potatoes, finely chopped green chilies, and 1/2 tsp salt; mix thoroughly.
6. 6On a serving plate, place a portion (approximately 1/4 of the cooked amount) of the sabudana.
7. 7Layer with roasted and crushed peanuts.
8. 8Add a generous serving of the diced potato and green chili mixture.
9. 9Sprinkle chaat masala evenly over the top.
10. 10Garnish with a handful of crispy aloo lachha.
11. 11Drizzle with tamarind chutney in a zigzag pattern.

These instructions are our analysis of the original video. Watch on YouTube →