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Ingredients for Sabudana Batata Sev Recipe
Sabudana Batata Sev, a classic Gujarati recipe, is a flavorful, crunchy, and slightly spicy snack that combines the unique textures of sabudana (tapioca pearls) and batata (potatoes) with the crispiness of sev.
This dish is often enjoyed during festivals like Navratri as a fasting snack, or upvas, as well as a tea-time favorite in Gujarati households. In this recipe guide, we will explore how to create this delectable snack using simple ingredients and step-by-step instructions.
Here’s a detailed list of the ingredients you’ll need to make the perfect Sabudana Batata Sev Recipe:
Main Ingredients: Sabudana Batata Sev Recipe
- Sabudana (Tapioca Pearls): 1 cup (soaked for 3-4 hours or overnight)
- Potatoes (Batata): 2 large (boiled and mashed)
- Peanuts: ½ cup (roasted and coarsely ground)
- Green Chilies: 2-3 (finely chopped)
- Ginger: 1 teaspoon (grated)
- Cumin Seeds: 1 teaspoon
- Curry Leaves: 8-10 leaves (optional)
- Coriander Leaves: 2 tablespoons (chopped)
- Lemon Juice: 1 tablespoon
- Sendha Namak (Rock Salt): As per taste (used during fasting)
- Sev: ½ cup (for garnish)
For Frying:
- Oil: For deep frying
Spices:
- Red Chili Powder: 1 teaspoon
- Black Pepper Powder: ½ teaspoon
- Coriander Powder: 1 teaspoon
RECIPE VIDEO:
Step-by-Step Guide to Making Sabudana Batata Sev recipe
Step 1: Preparing Sabudana
- Soaking Sabudana: Wash the sabudana thoroughly and soak them in enough water to cover them completely. Let them soak for at least 3-4 hours or overnight for best results. The pearls should become soft but not sticky.
- Draining Excess Water: Once the sabudana has soaked properly, drain any excess water using a sieve and set it aside.
Step 2: Boiling and Mashing the Potatoes
- Boiling the Potatoes: Boil the potatoes until they are soft and easily mashable. You can do this either in a pressure cooker or by boiling them in a pot.
- Mashing the Potatoes: Once boiled, peel the potatoes and mash them until smooth. Ensure there are no lumps as it will affect the texture of the sev.
Step 3: Mixing the Ingredients for Sabudana Batata Sev Recipe
- Preparing the Mixture: In a large mixing bowl, combine the soaked sabudana and mashed potatoes. Add the roasted peanuts, green chilies, grated ginger, cumin seeds, chopped coriander, and curry leaves.
- Adding Spices: Season the mixture with red chili powder, black pepper, coriander powder, and sendha namak. Squeeze in the lemon juice for a slight tanginess. Mix everything thoroughly to ensure the flavors are well incorporated.
Step 4: Shaping and Frying
- Shaping the Tikki: Take small portions of the sabudana-potato mixture and shape them into small round patties or tikkis.
- Frying the Tikki: Heat oil in a deep pan. Once the oil is hot, gently slide in the tikkis and fry them on medium heat until they turn golden brown and crispy on both sides.
- Draining Excess Oil: Once fried, remove the tikkis from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Step 5: Garnishing with Sev
- Adding Sev: Before serving, generously sprinkle sev over the crispy sabudana batata tikkis. The sev adds an extra layer of crunch and enhances the overall texture of the dish.
- Serving: Serve the sabudana batata sev hot with a side of green chutney or sweet tamarind chutney for a delightful snack.
Nutritional Benefits of Sabudana Batata Sev Recipe
Sabudana Batata Sev is not only a tasty snack but also provides several nutritional benefits:
- Rich in Carbohydrates: Sabudana is an excellent source of carbohydrates, making it a great energy booster, especially during fasting periods.
- Protein from Peanuts: The addition of peanuts provides a good amount of plant-based protein and healthy fats.
- Potassium from Potatoes: Potatoes are a rich source of potassium, which helps regulate fluid balance and muscle contractions.
- Vitamins from Spices: The spices, including ginger and cumin, are known for their anti-inflammatory properties and help in digestion.
Tips to Perfect Sabudana Batata Sev recipe
- Soak Sabudana Properly: Ensure that the sabudana is soaked well. If the sabudana is under-soaked, it will remain hard and won’t blend well with the potatoes.
- Avoid Over-mashing Potatoes: Keep the texture of the potatoes slightly firm to avoid a mushy mixture. This will give the snack a better structure and crispiness.
- Adjust Spices to Taste: You can adjust the level of chili powder and black pepper according to your spice preference. For a milder version, reduce the quantity of green chilies.
- Fry on Medium Heat: Fry the tikkis on medium heat to ensure they cook evenly. Frying on high heat may leave the inside undercooked while the outside turns golden quickly.
Gujarati Rotlo Recipe – The Perfect Pairing
To complement your Sabudana Batata Sev, try pairing it with a traditional Gujarati rotlo. This gluten-free flatbread made from bajra (pearl millet) or jowar (sorghum) flour is a healthy and hearty side dish.
Ingredients for Gujarati Rotlo:
- Bajra Flour: 2 cups
- Salt: A pinch
- Water: Enough to knead the dough
- Ghee: For serving
How to Make Rotlo:
- Mix the Dough: In a mixing bowl, add the bajra flour and salt. Gradually add water and knead into a smooth dough.
- Shape the Rotlo: Divide the dough into small portions and roll them into thick discs. Rotlo is traditionally thicker than regular rotis.
- Cook the Rotlo: Heat a tava (griddle) and cook the rotlo on both sides until golden brown spots appear. Once done, brush with ghee and serve hot alongside sabudana batata sev for an authentic Gujarati meal.
FAQs About Sabudana Batata Sev recipe
1. Can Sabudana Batata Sev be prepared in advance?
Yes, you can prepare the mixture in advance and store it in the refrigerator for up to 24 hours. However, it’s best to fry the tikkis just before serving to maintain their crispiness.
2. Why does my sabudana turn sticky?
If the sabudana is over-soaked or soaked in too much water, it can become sticky. To avoid this, ensure you soak the sabudana in just enough water and drain any excess after soaking.
3. Can I bake the tikkis instead of frying them?
Yes, you can bake the tikkis in a preheated oven at 180°C for about 20-25 minutes or until they turn golden brown. This will make the snack healthier by reducing the amount of oil.
4. What can I substitute for potatoes in this recipe?
You can use sweet potatoes as a healthier alternative or even boiled yam. Both options provide a similar texture and are perfect for fasting recipes.
5. How long can I store Sabudana Batata Sev Recipe?
The mixture can be stored in an airtight container in the refrigerator for up to 2 days. Once fried, the tikkis are best consumed fresh but can be stored for 1 day at room temperature in an airtight container.
Conclusion: Sabudana Batata Sev recipe
Sabudana Batata Sev Recipe is an irresistible snack that combines crunchy textures and bold flavors, making it an ideal dish for festive occasions, fasting, or just enjoying with tea.
Whether you serve it as part of a Gujarati meal or as a standalone snack, its unique combination of ingredients and spices is sure to delight. Try it today, and don’t forget to pair it with fresh rotlo for a complete meal!
