Packed full of various spices, textures, and flavors, this Saffron Rose Sabudana Chaat is a perfect meal to try during the Navaratri Vrat. It’s elevated with saffron, rose, dates, and other ingredients that you typically don’t see in a chaat.
It’s a super simple dish that comes together in less than 20 minutes, granted that you’ve soaked the sabudana prior. Aromatics like cilantro, lemon, and black pepper create a very fragrant, slightly tangy, and a little sweet chaat.
It’s the perfect way to celebrate the beginning of this auspicious time. With Diwali just around the corner, it’s important to show honor by following this fast and these Sabudana Chaat cups are a best way to do it. Just because you’re fasting doesn’t mean you have to eat plain and simple food.
Try it as a simple weeknight dinner or easy lunch and take your taste buds on a journey! Perfect for the Navaratri Vrat, this Saffron Rose Sabudana Chaat with dates is a super flavor option to try this season!
This Saffron Rose Sabudana Chaat with Dates is a perfect meal to try during the Navaratri Vrat. It’s tangy-sweet flavor is enhanced with saffron, rose and dates, ingredients that you typically don’t see in a chaat.
- 1 cup sago (sabudana or tapioca pearls)
- 3/4 cup roasted peanuts , coarsely ground
- 2 tbsp ghee
- 4 curry leaves
- 2 tsp green chilies
- 1/2 tsp cumin seeds
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp lemon juice
- 1 tsp rose water
- 2 tbsp cilantro
- salt to taste or use sendha namak for fast
- 2 cup potatoes , finely diced
- 1 1/2 tbsp ghee
- pinch turmeric powder
- black pepper to taste
- salt to taste or use sendha namak for fast
- 8-10 dates , finely chopped
- 1 tsp lemon juice
- salt to taste or use sendha namak for fast
- 1/4 cup cilantro chutney
- 10 strands saffron , soaked in 1 tsp water
- almonds , finely chopped
- pistachio
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Rinse sabudana pearls in cold water, 3-4 times till the water is clear and all starch is rinsed off. Soak them in a wide bowl for 3 to 4 hours, with enough water to just cover them. They will absorb water and double in size. Press them and check that they are not hard from inside. Now drain them completely and spread them on a kitchen towel till they are totally dry.
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Heat ghee in a pan, add cumin seeds and curry leaves, and let them splutter. Add green chili and sauté for a minute. Then add sabudana, crushed peanut, sugar, black pepper, salt, lemon juice and cilantro leaves. Mix every thing well. When the sabudana pearls loose their opaqueness and start becoming translucent, they are cooked . It should not take more then 2-3 minutes. Be careful, as over cooking can make them sticky and lumpy. Now, switch off the flame, add in the rose water, and leave the pan covered for 2-3 minutes and then take it out in a bowl.
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For the potato layer, heat ghee in a pan. Add boiled potatoes and sauté on medium flame till they are golden brown in color and are crispy. Then add salt, lemon juice and cilantro. Take it out in a bowl.
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Now, let’s set the chaat in cups. In the base, add the chopped dates with salt and lemon to emulate a tamarind chutney. Then layer it with the potatoes, followed by the cilantro chutney, and finally the sabudana. Sprinkle it with the saffron water and garnish it with almonds and pistachio.
- There are so many varieties of sabudana available, which need to be soaked for different times, anywhere from 2 hours to overnight. So, you might need to experiment with the sabudana.
- Try to use thicker variety of sabudana pearls, as they will not stick together. You can also toss them with 1 tsp ghee before cooking to avoid sticking or coat them with some peanut powder to absorb the moisture.
Make sure sabudana pearls are completely dry by spreading them on a kitchen towel. - Use enough ghee for cooking, otherwise sabudana pearls will stick together due to lack of grease.
- Air Fryer Potato Layer – You can also air fry the potatoes, instead of pan roasting them. Just mix potatoes with 1 tbsp ghee and salt and air fry on 350 degrees for 7-8 minutes (time may vary). When done, add lemon juice and cilantro.
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Lovely plating Nice idea of chaat
Thank you so much!
Thank you so much!!
So glad that you liked it💕
Such a delicious combo! Can I ask where did you get those serving bowls.
Thank you! I got them from Delhi.