{"id":317025,"date":"2023-09-28T07:26:35","date_gmt":"2023-09-28T07:26:35","guid":{"rendered":"https:\/\/popularindinews.com\/?p=317025"},"modified":"2023-09-28T07:26:35","modified_gmt":"2023-09-28T07:26:35","slug":"recipe-tarunas-sabudana-kebabs","status":"publish","type":"post","link":"https:\/\/popularindinews.com\/celebrity\/recipe-tarunas-sabudana-kebabs\/","title":{"rendered":"Recipe: Taruna&#8217;s Sabudana Kebabs"},"content":{"rendered":"<p>When one thinks of <em>sabudana<\/em>, <em>vada<\/em>s and <em>khichdi<\/em> come to mind.<\/p>\n<p><strong>Taruna Deepak<\/strong> shares an interesting recipe for an enticing appetiser from sago pearls.<\/p>\n<p>Spicy, vegan and gluten-free these <strong>Sabudana Kebabs<\/strong> can be had on days of fasting or served for cocktail nights and parties as well.<\/p>\n<p>Make the mixture ahead, and you&#8217;ll just need to pan-fry them before dinner.<\/p>\n<p>They can be had with a mango dip or green chutney.<\/p>\n<p>Taruna lives in Mumbai and gave up a corporate job to raise her child and blog on food.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/\/im.rediff.com\/getahead\/2023\/sep\/21food-kebab1.jpg?w=670&#038;h=900\"><\/p>\n<p><strong>Sabudana Kebabs<\/strong><\/p>\n<p><strong>Serves: 3-4<\/strong><\/p>\n<p><strong><strong>Ingredients<\/strong><\/strong><\/p>\n<ul>\n<li><strong>&frac12; cup <em>sabudana<\/em> or sago pearls<\/strong><\/li>\n<li><strong>1 large potato, boiled<\/strong><\/li>\n<li><strong>1&frac12; tsp finely chopped ginger<\/strong><\/li>\n<li><strong>1&frac12; tsp finely chopped green chillies<\/strong><\/li>\n<li><strong>3-4 tbsp peanuts, roasted<\/strong><\/li>\n<li><strong>&frac14; tsp red chilly powder<\/strong><\/li>\n<li><strong>&frac34; tsp <em>dhania<\/em> or coriander powder<\/strong><\/li>\n<li><strong>&frac34; tsp <em>jeera<\/em> or cumin powder, roasted<\/strong><\/li>\n<li><strong>&frac12; tsp garam masala<\/strong><\/li>\n<li><strong>2 tbsp roasted <em>besan<\/em>, only if required (or use <em>singhada<\/em> or <em>rajgira aatta <\/em>or amaranth flour)<\/strong><\/li>\n<li><strong>2-3 tsp lime juice<\/strong><\/li>\n<li><strong>1 tbsp chopped green <em>dhania<\/em> or coriander or cilantro<\/strong><\/li>\n<li><strong>Oil for frying<\/strong><\/li>\n<li><strong>4 bamboo skewers (soaked in water for 15-20 minutes)<\/strong><\/li>\n<li><strong>&frac12; tsp salt<\/strong><\/li>\n<li><strong><em>Chaat<\/em> masala<\/strong><\/li>\n<li><strong>Green chutney<\/strong><\/li>\n<li><strong>Mango dip or chutney, optional<\/strong><\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Wash the <em>sabudana<\/em> in water 2-3 times. <br \/>Discard the water and soak the <em>sabudana<\/em> in&nbsp;&frac34; cup clean water for at least 3-4 hours.<\/li>\n<li>To check whether the <em>sabudana<\/em> is soft enough, simply press a <em>sabudana<\/em> pearl between your forefinger and thumb. <br \/>It should flatten easily with the pressure. <br \/>Drain the <em>sabudana<\/em> using a sieve.<br \/>Keep aside for at least 30 minutes. <br \/>Transfer onto a flat plate and spread it out to get rid of extra moisture.<\/li>\n<li>Peel and mash the potatoes.<br \/>Keep aside.<\/li>\n<li>Rub the roasted peanuts between your hands to get rid of the skin. <br \/>Discard the skin and coarsely grind the peanuts in a blender.<\/li>\n<li>In a mixing bowl, add the <em>sabudana<\/em>, mashed potatoes, ground peanut powder, chopped ginger, green chillies, red chilly powder, coriander powder, cumin powder, garam masala, salt.<br \/>Add the fresh coriander and the lemon juice. <br \/>Mix everything together without over working the mixture, else the potato and <em>sabudana<\/em> will release starch and make the mixture sticky. <br \/>Ensure that the mixture is neither dry nor sticky. <br \/>If the mixture is dry, if it is not binding well, you probably need to add some more mashed potatoes. <br \/>If it is sticky, add some roasted <em>besan<\/em>. <br \/>Moisten your hands and roll the mixture into small 1&frac12;-inch balls. <br \/>Insert the skewer right into the centre of the ball and then using your fingers, spread the mixture over the skewer (length-wise) to create a cylindrical shape.<br \/> Repeat process with all the skewers.<br \/>Set the kebab skewers aside on a greased plate.<\/li>\n<li>Heat a frying pan or skillet over medium-high heat. <br \/>Add 2 tbsp of oil and place the skewered <em>sabudana<\/em> kebabs in the pan to cook. <br \/>Cook the kebabs in batches.<br \/>Flip the skewers so they cook evenly.<br \/>Fry the kebabs till golden brown. <br \/>Add more oil if required.<br \/>Once done, take out of the frying pan and transfer onto a plate. <br \/>Sprinkle with <em>chaat<\/em> masala and serve with green chutney or a mango dip and slices of cucumber on the side.<\/li>\n<\/ul>\n<p><strong>Editor&#8217;s Note<\/strong>: Make mango chutney using <strong>Mayur Sanap<\/strong>&#8216;s <strong>recipe<\/strong>.<\/p>\n<p>To make green chutney from scratch, use <strong>Lahu Kapudskar<\/strong>&#8216;s <strong>Green Chutney<\/strong>  recipe.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/\/im.rediff.com\/getahead\/2022\/sep\/13food-lead-1.jpg?w=670&#038;h=900\"><\/p>\n<p><strong>Taruna Deepak lives in Mumbai and is the creator of the food blog Easyfoodsmith.<\/strong><\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/\/im.rediff.com\/getahead\/2023\/sep\/21food-kebab-lead1.jpg?w=670&#038;h=900\"><\/p>\n<ul>\n<li><strong><em>REDIFF<\/em> RECIPES<\/strong><\/li>\n<\/ul>\n<p>Source: <a href=\"https:\/\/www.rediff.com\/getahead\/report\/recipe-tarunas-sabudana-kebabs\/20230928.htm\" target=\"_blank\" rel=\"noopener\">Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When one thinks of sabudana, vadas and khichdi come to mind. Taruna Deepak shares an interesting recipe for an enticing<\/p>\n","protected":false},"author":3,"featured_media":317024,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipe: Taruna&#039;s Sabudana Kebabs - Popular Indi News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/popularindinews.com\/celebrity\/recipe-tarunas-sabudana-kebabs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe: Taruna&#039;s Sabudana Kebabs - Popular Indi News\" \/>\n<meta property=\"og:description\" content=\"When one thinks of sabudana, vadas and khichdi come to mind. 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