Sabudana namkeen-A crisp delicious mix namkeen made using tapioca pearls, potato sev and mix nuts
Sabudana namkeen is a simple yet delicious namkeen recipe that is vegan and specially made for fasting days like Ekadashi, Navratri, Janmashtami, Shivaratri, Ganpati Utsav etc.
During fasting, we need some snacks to have with tea or in between meals. Especially kids and youngsters need something crisp and spicy to munch on, which can also give them energy during fasting. Instead of having something store-bought, it is a good option to make it at home. You can add your favorite ingredients to this namkeen and skip the ones you don’t like.
It is a mix of many ingredients, and you can adjust them as per your preference. It is a slightly khatta-meetha kind of namkeen, which is everyone’s favorite flavor. During fasting, we can have only a few spices like salt, pepper and mango powder, so I have added only these along with some powdered sugar. If you are not fasting, you can also add red chili powder to it.
You can make this namkeen before your fasting days and keep it stored for a few days in an airtight container. Enjoy it whenever you want or serve it to your family and friends.
Ingredients Needed-
- Sabudana/Tapioca Pearls – You need big-size nylon sabudana to make this namkeen. They are bigger in size, translucent and specially meant for frying. If you don’t get this big-size sabudana, then try making it with the regular ones used to make sabudana khichdi.
- Potato – I have also added some fried potato sev, but it is optional. You can also add sundried potato sev or crush some potato chips and add them for an easy version.
- Peanuts – I have fried peanuts to add taste and crunch and to make the namkeen more nutritious.
- Nuts – Add your favorite nuts to it. I have used almonds, cashews and raisins.
- Herbs – Chopped green chilies and curry leaves.
- Spices – Pepper powder, rock salt, mango powder and powdered sugar.
How To Make Sabudana Namkeen-
- Heat oil in a big kadhai. When the oil becomes hot, add the sabudana in batches. They will start puffing up in the
- hot oil and float to the surface. Keep stirring with a strainer so they cook evenly. After a few minutes, when the colour changes slightly, remove them with a strainer and place them on a paper towel to absorb the excess oil.
- Peel and grate the potato using a thick grater. Wash the grated potato 2–3 times with enough water to remove all the starch. Now spread the grated potato on a kitchen towel so it dries slightly.
- Deep-fry the nuts, raisins and grated potato sev until golden and crisp.
- Add the spices and powdered sugar to the fried sabudana, potato and nuts and mix well. Let the namkeen cool completely, then store it in an airtight jar.
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Sabudana Namkeen | Vrat ki Namkeen
Ingredients
- 1 cup Tapioca Pearls / Sago / Sabudana
- 2 medium potato
- 1/4 cup Peanuts / Moongphali
- 1/4 cup Cashew Nuts / Kaju
- 1/4 cup Almonds / Badam
- 1/4 cup Raisins / Kishmish
- 3 Green Chilies / Hari Mirch
- handful Curry Leaves / Kadi Patta
- 1 tsp powdered sugar
- 1 tsp Pepper Powder / Kali Mirch
- 1 tsp Mango Powder / Amchoor Powder
- to taste Sendha Namak /Rock Salt
Instructions
- Take a small bowl and add the spices and powdered sugar in it , mix and keep aside
- Heat oil in a pan and when it become hot then add the sabudana in batches, it will start puffing in a while and then float on the pan
- After few minutes the colour of sabudana will change slightly then remove them using a slotted spatula and keep on a paper napkin to absorb the extra oil.
- Repeat the process and fry all the sabudana pearls
- Peel the potato and grate with a thick grater and then wash it well 2-3 times with enough water to remove all the starch.
- Spread the grated potato on a kitchen towel to absorb all the moisture .
- Deep fry the peanuts in oil on low heat till the peanuts start crackling , remove and keep on the paper napkin.
- Now fry the mix nuts on low heat till golden and crisp, similar way fry the raisins till they puff up and remove immediately else they become chewy and hard.
- Now fry the chopped green chilies and curry leaves till they become crisp and then add in the fried ingredients.
- Now add the prepared spice mix in the namkeen mixture and mix gently.
- When the sabudana namkeen cool down completely then store in a airtight jar.
- It stays fresh for few weeks, enjoy with a cup of tea .
Notes
- Can adjust the quantity of nuts and sabudana as per your preference.
- You can make it using only sabudana and peanuts.
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