🧆 When Sabudana Turns into a Snack You Can’t Stop at One
Forget sabudana khichdi for a moment.
These Sabudana Cutlets are the ultimate way to enjoy sago — shaped into crispy patties, shallow-fried till golden, and served hot with chutney or curd.
Whether you’re fasting or just want something crunchy without guilt, this is your go-to.
Sabudana Cutlet
Ingredients
- 1 cup sabudana (sago pearls), soaked 4–5 hrs or overnight
- 2 medium boiled potatoes, mashed
- ½ cup roasted peanuts, crushed
- 1–2 green chilies, finely chopped
- 1 tbsp coriander leaves, chopped
- ½ tsp jeera (cumin)
- Salt (or sendha namak for fasting)
- Oil or ghee to shallow-fry
Instructions
- Soak the Sabudana
- Wash sabudana until water runs clear. Soak with just enough water to cover them. After 4–5 hours, they should be soft and non-sticky when pressed.
- Mix the Dough
- In a bowl, mix soaked sabudana, mashed potatoes, crushed peanuts, green chilies, cumin, coriander, and salt. Knead lightly to combine.
- Shape the Cutlets
- Grease your hands and shape into small patties or oval tikkis. Keep them uniform for even frying.
- Shallow Fry
- Heat oil or ghee on a tawa. Fry cutlets on medium flame until both sides are golden and crisp.
- Serve Hot
- With green chutney, curd, or sweet tamarind sauce. They’re best enjoyed hot and fresh.
🛒 What You’ll Need (Makes 8–10 cutlets):
1 cup sabudana (sago pearls), soaked 4–5 hrs or overnight
2 medium boiled potatoes, mashed
½ cup roasted peanuts, crushed
1–2 green chilies, finely chopped
1 tbsp coriander leaves, chopped
½ tsp jeera (cumin)
Salt (or sendha namak for fasting)
Oil or ghee to shallow-fry
🍳 How to Make It – Crispy Outside, Soft Inside
1. Soak the Sabudana
Wash sabudana until water runs clear. Soak with just enough water to cover them. After 4–5 hours, they should be soft and non-sticky when pressed.
2. Mix the Dough
In a bowl, mix soaked sabudana, mashed potatoes, crushed peanuts, green chilies, cumin, coriander, and salt. Knead lightly to combine.
3. Shape the Cutlets
Grease your hands and shape into small patties or oval tikkis. Keep them uniform for even frying.
4. Shallow Fry
Heat oil or ghee on a tawa. Fry cutlets on medium flame until both sides are golden and crisp.
5. Serve Hot
With green chutney, curd, or sweet tamarind sauce. They’re best enjoyed hot and fresh.
❤️ Why Sabudana Cutlets Deserve a Year-Round Pass
Gluten-free, vrat-friendly
Crisp outside, soft and flavorful inside
Easy to prep ahead and fry fresh
Because fasting food should never feel boring!
You might also enjoy: Chicken Pakora – Crispy, Juicy, and Masaledar to the Last Bite Recipe, Tea-Time Snacks You Can’t Stop at One – Crispy, Spicy & Totally Addictive Recipe, Cabbage Pakora – Crispy Tea-Time Delight Recipe, Raw Banana Chips – Crispy Homemade Snack Recipe.
Why You’ll Love This Sabudana Cutlet – Crispy, Fasting-Friendly & Totally Addictive Recipe
- ✅ Packed with authentic Indian flavors from simple ingredients
- ✅ Straightforward recipe that works every single time
- ✅ A crowd-pleaser the whole family will love
Tips for the Best Sabudana Cutlet – Crispy, Fasting-Friendly & Totally Addictive
- Prep all ingredients before you start — Indian recipes move fast
- Fresh spices make a noticeable difference
- Taste and adjust seasoning at every stage
- Don’t skip the tempering (tadka) step — it unlocks full flavor
What to Serve with Sabudana Cutlet – Crispy, Fasting-Friendly & Totally Addictive
- Serve hot with roti, rice, or naan
- A side of fresh salad or raita completes the meal
- Leftovers reheat beautifully the next day
Storage & Reheating
Store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of water, or microwave covered. Most Indian dishes taste even better the next day.