How to make Sabudana Chaat - SK Khazana -

Sabudana vada served in chaat style – tangy and delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago (sabudana) (साबुदाना), Potato (आलू)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Sabudana Chaat - SK Khazana checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like Spicy Mango Chicken Wings Moong Idli - SK Khazana Drums Of Heaven (Chicken Lollipops) Avocado Tartine

Sabudana Chaat - SK Khazana

Sabudana Chaat - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet & Sour

Ingredients for Sabudana Chaat - SK Khazana Recipe

  • Sago (sabudana) soaked overnight 1 cup

  • Potato medium, boiled, peeled and grated 2

  • Peanuts salted, roasted 1/4 cup

  • Ginger-green chilli paste 1 teaspoon

  • Lemon juice 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespo for garnish

  • Salt to taste

  • Oil for deep frying

  • Sweetened yogurt as required

  • Green chutney for drizzling

  • Date and tamarind chutney as required

  • Chaat masala for sprinkling

  • Sev for sprinkling


Step 1

Put the peanuts in a mortar and pestle and crush them coarsely.

Step 2

Take soaked sago in a large bowl, add potatoes, crushed peanuts, ginger-green chilli paste, lemon juice, coriander leaves and salt, and mix well.

Step 3

Heat sufficient oil in a kadai.

Step 4

Divide the mixture into 4 equal portions and shape each into a tikki.

Step 5

Slide the tikkis into hot oil and deep-fry till golden brown. Drain on absorbent paper.

Step 6

To serve each portion, place a sabudana tikki on a serving plate and crush it. Drizzle sweetened yogurt, green chutney and Tata Sampann Tamarind And Date Chutney over it. Sprinkle chaat masala and sev, garnish with coriander leaves and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.