Sabudana Fries (Sago Fries) – Crispy, Light, and Perfect for Snacking

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Sabudana fries are the kind of snack you reach for when you want something comforting yet light. They’re crunchy on the outside, soft and chewy inside, and carry subtle flavors that pair beautifully with a bright dip. Made from sago pearls, these fries are naturally gluten-free and easy to prepare with pantry basics.

Whether you’re observing a fast or just craving a crispy bite with tea, this recipe fits the bill. They’re also kid-friendly and great for sharing.

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Sabudana Fries (Sago Fries) - Crispy, Light, and Perfect for Snacking

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• Sabudana (sago pearls) – medium-size pearls work best
• Potatoes – boiled and mashed
• Roasted peanuts – coarsely crushed
• Green chilies – finely chopped (adjust to taste)
• Fresh coriander (cilantro) – chopped
• Cumin seeds or cumin powder
• Rock salt (sendha namak) or regular salt
• Black pepper – freshly ground
• Lemon juice
• Oil for frying – neutral oil with high smoke point
• Optional: Ginger, curry leaves, chaat masala, or a pinch of sugar

Instructions

• Rinse and soak the sabudana. Place the pearls in a bowl, rinse until the water runs clear, then drain. Add water just to the level of the pearls (not more). Soak for 4–6 hours, or overnight if your pearls are large. They should turn soft when pressed but not be waterlogged.
• Fluff and drain. Once soaked, gently fluff the sabudana with your fingers. If there’s any excess moisture, spread them on a plate for 10–15 minutes to dry slightly. Too much water makes the mixture sticky and hard to fry.
• Boil and mash the potatoes. Cook potatoes until fork-tender. Peel and mash while warm so they combine smoothly with the sabudana without forming lumps.
• Prepare the peanuts. Roast peanuts until golden, then coarsely crush. You want small bits, not a fine powder, for texture and nuttiness.
• Mix the base. In a large bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, cumin, chopped coriander, salt, and pepper. Add a squeeze of lemon juice. Mix gently with your hands to avoid breaking the pearls. The mixture should hold when pressed.
• Shape the fries. Lightly oil your hands. Take a portion of the mixture and shape into logs or rectangular batons, about finger-thick. Lay them on a parchment-lined tray. Chill for 20–30 minutes to help them firm up before frying.
• Heat the oil. Use a wide pan for shallow frying. Heat oil on medium until a small piece sizzles steadily on contact. Avoid very high heat, which browns the outside too fast.
• Fry in batches. Gently slide in the sabudana fries without crowding the pan. Fry on medium heat, turning occasionally, until golden and crisp on all sides, about 4–6 minutes. Remove to a paper towel–lined plate and sprinkle a pinch of salt while hot.
• Serve hot. Pair with green chutney, sweet yogurt dip, or even ketchup. A final squeeze of lemon brightens everything.

Why This Recipe Works

Sabudana (sago) is mostly starch, which turns silky and tender when soaked and then crisps up beautifully in hot oil. The trick is getting the hydration right so the pearls hold together without turning mushy.

A little boiled potato acts as a gentle binder, giving the fries structure while keeping them light. Roasted peanuts add crunch and flavor without overpowering the delicate sabudana taste. A quick shallow fry locks in texture, and simple seasoning lets the ingredients shine.

Shopping List

• Sabudana (sago pearls) – medium-size pearls work best
• Potatoes – boiled and mashed
• Roasted peanuts – coarsely crushed
• Green chilies – finely chopped (adjust to taste)
• Fresh coriander (cilantro) – chopped
• Cumin seeds or cumin powder
• Rock salt (sendha namak) or regular salt
• Black pepper – freshly ground
• Lemon juice
• Oil for frying – neutral oil with high smoke point
• Optional: Ginger, curry leaves, chaat masala, or a pinch of sugar

How to Make It

1. Rinse and soak the sabudana. Place the pearls in a bowl, rinse until the water runs clear, then drain.

   Add water just to the level of the pearls (not more). Soak for 4–6 hours, or overnight if your pearls are large. They should turn soft when pressed but not be waterlogged.

2. Fluff and drain. Once soaked, gently fluff the sabudana with your fingers.

   If there’s any excess moisture, spread them on a plate for 10–15 minutes to dry slightly. Too much water makes the mixture sticky and hard to fry.

3. Boil and mash the potatoes. Cook potatoes until fork-tender. Peel and mash while warm so they combine smoothly with the sabudana without forming lumps.
4. Prepare the peanuts. Roast peanuts until golden, then coarsely crush. You want small bits, not a fine powder, for texture and nuttiness.
5. Mix the base. In a large bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, cumin, chopped coriander, salt, and pepper.

   Add a squeeze of lemon juice. Mix gently with your hands to avoid breaking the pearls. The mixture should hold when pressed.

6. Shape the fries. Lightly oil your hands.

   Take a portion of the mixture and shape into logs or rectangular batons, about finger-thick. Lay them on a parchment-lined tray. Chill for 20–30 minutes to help them firm up before frying.

7. Heat the oil. Use a wide pan for shallow frying. Heat oil on medium until a small piece sizzles steadily on contact.

   Avoid very high heat, which browns the outside too fast.

8. Fry in batches. Gently slide in the sabudana fries without crowding the pan. Fry on medium heat, turning occasionally, until golden and crisp on all sides, about 4–6 minutes. Remove to a paper towel–lined plate and sprinkle a pinch of salt while hot.
9. Serve hot. Pair with green chutney, sweet yogurt dip, or even ketchup.

   A final squeeze of lemon brightens everything.

Keeping It Fresh

Sabudana fries taste best right out of the pan. If you need to hold them for a bit, keep them on a wire rack in a warm oven so they stay crisp. Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Reheat in an air fryer or oven at 375°F (190°C) until hot and crunchy again. Avoid microwaving—it makes them soft and chewy in the wrong way.

Why This is Good for You

These fries are gluten-free and gentle on digestion, making them a good option for those with sensitivities. Sabudana provides quick energy from carbohydrates, while peanuts contribute healthy fats and a bit of protein. Potatoes add potassium and fiber, especially if you keep some of the skin in other recipes.

If you air fry or bake them with a light brush of oil, you can cut down on overall fat without losing too much texture.

What Not to Do

• Don’t over-soak the sabudana. Waterlogged pearls turn mushy and fall apart in the pan.
• Don’t skip chilling the shaped fries. A short chill helps them hold together and fry evenly.
• Don’t fry on high heat. The outside will brown too quickly and the centers may stay gummy.
• Don’t overcrowd the pan. Crowding drops the oil temperature and leads to soggy fries.
• Don’t rely only on salt. A bit of lemon, cumin, and fresh herbs lifts the flavors.

Recipe Variations

• Baked or Air-Fried Version: Brush the shaped fries lightly with oil. Bake at 400°F (200°C) for 18–22 minutes, flipping once, or air fry at 375°F (190°C) for 12–15 minutes until golden.
• Herb and Spice Twist: Add crushed black pepper, a touch of chaat masala, or smoked paprika for a different flavor profile.
• Cheesy Sabudana Fries: Mix in a handful of grated mozzarella or cheddar. Keep the fries slightly thicker so the cheese doesn’t ooze out.
• No-Peanut Option: Swap peanuts for roasted cashews or skip nuts entirely and add extra potato for binding.
• Vrat-Friendly: Use rock salt, keep spices simple (cumin and pepper), and serve with a yogurt-based dip sweetened with a bit of jaggery.
• Stuffed Version: Enclose a small strip of paneer or a dab of green chutney inside each fry for a surprise center.

FAQ

How do I know if the sabudana is soaked correctly?

Press a pearl between your fingers—it should be soft throughout with no hard core.

The pearls should look separate and slightly translucent, not sticky or mushy. If they feel wet, let them sit in a sieve or spread them on a plate for a few minutes to dry.

My fries are breaking in the oil. What went wrong?

Usually, the mixture has too much moisture or not enough binder.

Add a bit more mashed potato or a spoon of rice flour/arrowroot to tighten it. Also, chill the shaped fries before frying and keep the oil at medium heat.

Can I make the mixture ahead?

Yes. Shape the fries and refrigerate them for up to 24 hours.

For longer storage, freeze them on a tray until firm, then transfer to a bag. Fry from frozen on medium heat, a minute or two longer.

What should I serve with sabudana fries?

Green coriander-mint chutney, sweet tamarind chutney, spiced yogurt dip, or even a simple squeeze of lemon and a sprinkle of chaat masala. A hot cup of tea or a chilled yogurt lassi also pairs nicely.

Can I skip the peanuts?

Yes.

They add crunch and flavor, but you can leave them out or replace with roasted cashews or sunflower seeds. If skipping nuts entirely, use a touch more potato for structure.

Is shallow frying enough for a crispy result?

Absolutely. Sabudana fries crisp well with shallow frying if the oil is evenly heated and the fries aren’t crowded.

Turn them occasionally for even browning. Deep frying is an option, but not necessary.

How do I keep the fries from sticking to the pan?

Use enough oil to cover at least half the thickness of the fries and heat it properly before adding them. Avoid moving them too early—let a crust form, then turn gently with tongs.

Final Thoughts

Sabudana fries hit that sweet spot of crispy, light, and satisfying.

With the right soak, a simple potato bind, and balanced seasoning, they turn out beautifully every time. Keep a batch shaped and chilled for quick snacks, and try different dips to keep things interesting. It’s a humble recipe, but once you get the texture right, you’ll come back to it again and again.