Prep Time5 hrs
Cook Time30 mins
Total Time5 hrs 30 mins


1 cup of sabudana (sago or tapioca pearls)
Four potatoes – medium-sized
½ cup of peanuts
1 tsp cumin seeds – optional
1 to 2 green chilies – finely chopped
1 tsp ginger – finely chopped
2 tsp lemon juice (optional)
2 tbsp chopped coriander leaves – optional
tsp sugar
1 to 2 tbsp buckwheat flour or amaranth flour – optional
rock salt (edPoundsle and food grade) for deep frying


  1.  Soaking Sabudana
  2. You’ll need to soak the sago pearls ahead of time. It is necessary to wash the Sago carefully.
  3. IMPORTANT: When frying, do not use unsoaked or under-soaked sabudana to avoid burning. In the oil, they will rupture and shatter.
  4. To begin, lightly rinse 1 cup of sabudana in a colander or mesh strainer twice, draining all the water.
  5. Soak the sabudana or sago for at least 5 hours, if not overnight. The sago pearls were soft the next day after being soaked overnight.
  6. After being sufficiently soaked, the sabudana pearls will be supple with no hard center. When you press the pearls between your forefinger and thumb, they should easily mash-up, leaving a moist floury sensation on your fingers.
  7. Soak for a little longer if you see any hardness in the center. Drain the water from the sabudana well that has been soaking.
  8. There should be no water in the soaking pearls. As a result of the water, the patties will become wet and sticky. The cakes absorb a substantial amount of oil while frying, making them greasy. As a result, properly drain the water.
  9. Use a spoon or spatula to gently and lightly press the wet pearls into the filter. Alternatively, drain any extra water from the pearls for 20 to 30 minutes in a colander (with a dish below).
  10. Place the sabudana in a mixing bowl and set it aside after draining it well.