Sabudana Khatti Meethi Namkeen Recipe
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Description
Sabudana Khatti Meethi Namkeen is a crunchy and flavorful snack, perfect for those observing fasts during Navratri or other auspicious occasions. Made with nylon tapioca pearls, crunchy peanuts, cashews, and sweet sultana raisins, this recipe skips garlic and onions, making it suitable for fasting while retaining a delightful balance of tangy and sweet flavors. Pair this with a cup of Irani chai for an irresistible evening treat.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Sabudana (Tapioca Pearls) | 1/2 cup |
| Raw Peanuts (Moongphali) | 1 cup |
| Cashew Nuts | 15-20 pieces |
| Sultana Raisins | 15-20 pieces |
| Curry Leaves | 8-10 leaves |
| Oil | As needed for frying |
| Rock Salt | 1 teaspoon |
| Sugar (powdered) | 1 tablespoon |
| Whole Black Peppercorns (ground) | 1/2 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Carbohydrates | 22 g |
| Protein | 5 g |
| Fats | 10 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 150 mg |
(Note: Nutritional values are approximate and may vary depending on ingredients and portion sizes.)
Preparation & Cooking Details
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Instructions
1. Preparing the Ingredients
- Heat oil in a deep Kadai or frying pan. To test if the oil is ready, drop one pearl of sabudana into the oil; if it rises instantly to the surface, the oil is hot enough for frying.
2. Frying Sabudana
- Add the sabudana pearls to the hot oil and fry them for 2-3 minutes until they puff up completely. Ensure they do not change color. Remove them using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
3. Frying Peanuts
- In the same oil, fry the raw peanuts until they turn golden brown. Be cautious not to over-fry, as this may impart a bitter taste. Remove and place them on the same paper towel-lined plate.
4. Frying Cashews and Raisins
- In a separate shallow pan, heat a few drops of oil and lightly fry the cashew nuts until golden brown. Transfer them to the plate with sabudana and peanuts.
- Add the sultana raisins to the same pan and toss them gently in oil until they puff up. Remove and add to the plate.
5. Preparing Curry Leaves
- Wash and dry the curry leaves thoroughly to avoid oil splatter. In the shallow pan, sauté the curry leaves until they turn crisp. Remove and transfer to the plate.
6. Combining and Seasoning
- In a large mixing bowl, combine the fried sabudana, peanuts, cashews, raisins, and crispy curry leaves.
- Sprinkle powdered sugar, rock salt, and ground black pepper over the mixture. Toss everything together to coat evenly.
7. Cooling and Storing
- Allow the mixture to cool completely before transferring it to an airtight container. Store in a cool, dry place for up to a week.
8. Serving Suggestions
- Serve Sabudana Khatti Meethi Namkeen as a standalone snack or pair it with a warm cup of Irani chai for a comforting evening treat.
Pro Tips
- Ensure the sabudana pearls are dry and clean before frying to achieve maximum puffiness.
- Avoid overcrowding the pan while frying to maintain consistent oil temperature.
- For an added flavor twist, you can sprinkle a pinch of roasted cumin powder along with the seasoning.
Enjoy the delightful crunch and perfectly balanced flavors of Sabudana Khatti Meethi Namkeen during your fasts or as a light snack to brighten your day!
