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sabudana kabab 11

Saabudana Kebab

Fasting is not to be boring if you have these spicy and tempting SABUDANA KEBAB in the coming festive times or even in any festival.
5 from 16 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer, Snack
Cuisine Indian
Servings 3


  • 1 cup Sabudana (tapioca pearl)
  • 2 no. Potato (boiled)
  • 4 tbsp Peanut (roasted)
  • 2 tbsp Gram flour (besan)
  • ½ inch Ginger (grated)
  • 3-4 no. Green chili (finely chopped)
  • ½ tsp Cumin powder
  • ½ tsp Coriander powder
  • ½ tsp Red chili powder
  • ½ tsp Garam masala powder
  • 2 tbsp Coriander leaf (finely chopped)
  • Salt as needed
  • Oil for shallow frying
  • Water as needed


  • In a bowl, soak the sabudana with 1 cup of water for 30 minutes.
  • Then drain the sago and keep in a mixing bowl.
  • Into that add mashed boiled potatoes along with roughly crushed peanuts. Give a mix first.
  • After that add grated ginger, finely chopped green chilies, cumin powder, coriander powder, red chili powder, garam masala powder, finely chopped coriander leaves, besan and salt.
  • Mix everything very well using spoon or even by fingers.
  • Take 2-3 tbsp of the mixture on palm.
  • Place a skewer on the center of the mixture and bring the mixture towards the skewer.
  • Make an oblong shape (tikki shape or any other shape can be given) so that the skewer is well coated with the mixture. One kebab is ready to fry.
  • Make similar kebab shapes from the rest mixture.
  • Heat a pan and grease well.
  • Gently place the kebabs over the pan, without overcrowding the pan.
  • Drizzle some oil and allow to cook till lightly brown from all the sides, flipping in between.
  • Transfer to a plate, serve hot with any desired chutney !


  • Besan is used as the binding agent.
  • Adjust the spiciness as desired.
  • Peanuts give a nice crunch to the kebab here, so don't skip that if there is no nuts allergy.
Keyword Festival Recipe, Kebab Recipes, No Onion No Garlic Recipe, Sabudana