Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Peanut | 1 oz (28g) | 161 |
| Potato | 1 medium (173g) baked | 161 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups: Sabudana
- 1/4 cup: Grated coconut
- 1/2 cup: Peanuts
- 1 no: Potato (small)
- 2 no: Green chillies
- 1 teaspoon: Jeera
- 1 tablespoon: Ghee
- Salt to taste
Directions
Cut the potato into small cubes.
Soak sabudana in water overnight. The water added should be at the level of the sabudana. Drain.
Heat ghee in a deep bottomed pan. Add jeera, once they start spluttering add the green chillies. Fry for a minute. Add the chopped potatoes and fry for a few minutes. Mix the peanut powder and salt with the soaked sabudana. Add into the potato mixture and cook for about 10 minutes. Stir occasionally. Add a little water if it is very dry.
Garnish with grated coconut and coriander leaves.
Category:Indian Recipes
Category:Central Indian Recipes