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
Instructions
- 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.
- 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.
- 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.
- Add 1/2 teaspoon of salt and green chilies to cubed potatoes, mix it well and set aside.
- 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.
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. Â
Tried this recipe?Let us know how it was!
Introduction to Sabudana Bhel Chaat
Sabudana Bhel is a quick & easy, gluten-free, and vegan snack with flavors reminiscent of chaat, perfect for Krishna Janmashtami and Navaratri celebrations, offering a delightful appetizer option. In this recipe, we’ll learn how to make sabudana bhel chaat, a delightful and crunchy snack that’s perfect for any occasion. Sabudana, also known as tapioca pearls, is the star ingredient here, lending its unique texture and taste to create a mouthwatering dish. This sabudana bhel recipe combines the traditional flavors of bhel with the subtle nuttiness of sabudana, resulting in a tantalizing treat that’s sure to please your taste buds. Whether you’re looking for a tasty snack to enjoy with your evening tea or planning a party menu, this crispy sabudana bhel is sure to be a hit.
Preparing the Sabudana Mixture
To begin making the sabudana bhel, start by soaking the sabudana pearls in water for a few hours until they turn soft and plump. Once the sabudana pearls have soaked well, drain any excess water and spread them out on a clean kitchen towel to remove any excess moisture. Now, heat oil in a pan and fry the sabudana pearls until they turn crispy and golden brown. This step is crucial for achieving that perfect crunch in your sabudana bhel chaat.
Adding Crunchy Elements
Next, it’s time to add some crunchy elements to our sabudana bhel mixture. You can use a variety of ingredients such as roasted peanuts, tomatoes, and crunchy sev. These ingredients not only add texture to the dish but also enhance its flavor profile. Feel free to adjust the quantities according to your preference, but make sure to include a good mix of flavors and textures for the best results.
Seasoning the Bhel
Once you’ve assembled all the crunchy elements, it’s time to season your sabudana bhel mixture. You can use a combination of spices such as chaat masala, red chili powder, roasted cumin powder, and black salt to add a burst of flavor to the dish. Additionally, you can squeeze some fresh lemon juice over the mixture to give it a tangy twist. Mix everything together until well combined, ensuring that the sabudana pearls are evenly coated with the seasoning.
Garnishing and Serving
Finally, garnish your sabudana bhel chaat with some fresh coriander leaves and a sprinkle of nylon sev for an extra crunch. You can also add some pomegranate arils or grated coconut for a pop of color and flavor. Serve the crispy sabudana bhel immediately in individual serving bowls or plates, garnished with some more sev on top for added crunchiness. Pair it with a cup of hot tea or your favorite chutney for a truly satisfying snacking experience.
Tips for Perfect Sabudana Bhel
- Soak the sabudana pearls in water for at least 4-5 hours or overnight to ensure they become soft and plump.
- Drain the soaked sabudana pearls well and spread them out on a kitchen towel to remove excess moisture before frying.
- Fry the sabudana pearls in batches to ensure they cook evenly and become crispy.
- Adjust the seasoning according to your taste preferences. You can make the sabudana bhel spicier by adding more red chili powder or tangier by squeezing extra lemon juice.
- Garnish the sabudana bhel chaat with fresh ingredients like coriander leaves, pomegranate arils, or grated coconut to enhance its visual appeal and flavor.
Variations of Sabudana Bhel
- Fruit Bhel: Add diced fruits such as apples, bananas, and grapes to the sabudana bhel mixture for a refreshing twist.
- Sprouts Bhel: Incorporate sprouted moong beans or chickpeas into the sabudana bhel for added protein and crunch.
- Vegetable Bhel: Include finely chopped vegetables like cucumber, carrots, and bell peppers to make the sabudana bhel more nutritious and colorful.
- Sweet Bhel: For a sweet variation, skip the savory seasonings and instead toss the sabudana pearls with honey, yogurt, and chopped fruits for a delicious dessert option.
Benefits of Sabudana Bhel
- Gluten-Free: Sabudana is naturally gluten-free, making this sabudana bhel recipe suitable for individuals with gluten intolerance or celiac disease.
- Rich in Carbohydrates: Sabudana is a rich source of carbohydrates, providing a quick and sustainable source of energy.
- Easy to Digest: Sabudana is light on the stomach and easy to digest, making it an ideal ingredient for people with digestive issues or those following a bland diet.
- Versatile: You can customize the sabudana bhel recipe with your favorite ingredients to suit your taste preferences and dietary requirements.
- Satisfying Snack: This crispy sabudana bhel is not only delicious but also quite filling, making it a satisfying snack option for any time of the day.
FAQs about Sabudana Bhel
Q: Can I make sabudana bhel ahead of time?
A: While it’s best to serve sabudana bhel chaat immediately after preparing it to enjoy its crispiness, you can prepare the sabudana mixture in advance and assemble the bhel just before serving to prevent it from becoming soggy.
Q: Can I store leftover sabudana bhel?
A: It’s not recommended to store leftover sabudana bhel as it tends to lose its crispiness over time. However, if you have any leftover mixture, you can refrigerate it in an airtight container for up to a day and reheat it in the oven before serving.
Q: Is sabudana bhel suitable for fasting days?
A: Yes, sabudana bhel is a popular dish consumed during fasting days, especially during festivals like Navratri. Just ensure that you use sendha namak (rock salt) instead of regular salt if you’re making it for fasting purposes.
Q: Can I make sabudana bhel without frying the sabudana pearls?
A: While frying the sabudana pearls adds a crispy texture to the sabudana bhel, you can try alternative cooking methods such as roasting or air-frying for a healthier version of the dish.
Q: Can I serve sabudana bhel as a main dish?
A: While sabudana bhel chaat is typically served as a snack or appetizer, you can definitely enjoy it as a light meal, especially when paired with some yogurt or a side salad for added nutrition.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Chana Chaat (Spicy Chickpea Salad) Recipe
Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe
Raj Kachori (Crunchy Chaat) Recipe
These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.
Ahaana Sharma
May 9, 2019 at 6:08 amThe first thing that comes to our mind when we hear sabudana is either khichdi or cutlets, but this recipe is really unique and it looks yummy. I have some guests visiting me next week. This unique chaat would be a great idea. Thanks for sharing this.