When fasting or celebrating festivals, every household seeks something special to serve. Balancing light, easily digestible food with flavour can be a challenge, but Sabudana Kofta offers the perfect solution.
This dish is not only ideal for fasting, but its rich taste also makes it suitable for festive occasions.
Unlike traditional fasting favourites such as Sabudana Khichdi, Vada, or Kheer, Sabudana Kofta brings a fresh twist to the menu. With a crisp exterior and a soft, flavourful interior, it appeals to both children and adults. The koftas are cooked in a lightly spiced curd gravy, creating a combination that is quick, easy, and sure to impress.
Ingredients
For Kofta
- 1 cup sabudana (soaked for 4-5 hours)
- 2 medium boiled potatoes
- 2 tablespoons roasted and coarsely ground peanuts
- 1 green chilli, finely chopped
- Rock salt, to taste
- Oil to fry
For Gravy
- ½ cup whipped curd
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon rock salt
- 1 tablespoon ghee
- A pinch of asafoetida
- 1 cup water (or as required)
- Fresh coriander for garnish
Recipe
Prepare The Kofta: Soak sabudana for 4-5 hours, then drain. In a bowl, combine sabudana, boiled potatoes, peanuts, green chilli, and rock salt. Mix well and shape into small balls. Heat oil in a pan and fry on medium heat until golden and crispy. Drain on paper towels.
Prepare the Gravy: Heat ghee in a pan and add asafoetida. Stir in whipped curd, turmeric, red chilli powder, and rock salt. Cook on a low flame, stirring constantly to prevent curd from splitting. Add water if the gravy is too thick.
Combine Koftas and Gravy: Gently add fried koftas to the gravy. Cover and simmer for 5 minutes to allow the flavours to blend.
Garnish with fresh coriander and serve hot. Sabudana Kofta can be enjoyed alone or with fasting-friendly roti.
Tips For Best Results
- Fry koftas on medium heat to ensure they cook evenly.
- Whisk curd well before adding to the pan to prevent splitting.
- Adjust green chillies according to your spice preference.
