Sabudana Layer Chaat
Sabudana Layer Chaat — with vibrant, colorful layers and served in these adorable single-serving cups, this chaat is an innovative way to enjoy classic Indian street-style flavors! With layers of stir-fried beetroot sabudana, aloo masala, yogurt, chutneys, and fresh fruit, this chaat checks all the boxes!
Ingredients
Beetroot Sabudana:
- 1 cup sabudana (tapioca or sago pearls)
- 2 tbsp oil , or ghee
- 1 tsp cumin seeds
- 4 curry leaves
- 2 tsp green chilies , finely chopped
- 1 tsp sugar , adjust according to taste
- salt , to taste
- 1 tsp black pepper
- ¾ cup peanuts , crushed coarsely
- 1 tbsp beetroot , grated
- 1 tbsp lemon juice
- 2 tbsp cilantro , finely chopped
Aloo Masala:
- 1 tbsp oil
- 1 tsp ginger , finely chopped
- 2 tsp green chilies , finely chopped
- ½ cup sprouted mung beans (moong beans)
- 1 cup potatoes , boiled and chopped
- ¼ tsp turmeric powder
- 1 tsp chaat masala
- ½ tsp black pepper
- ½ tsp roasted cumin powder
- ½ tsp red chili powder
- salt , to taste
- 2 tbsp cilantro , finely chopped
- 2 tsp lemon juice
Yogurt:
- 1 cup yogurt , beaten
- 1/2 tsp salt , to taste
- 2 tsp sugar , to taste
Toppings:
- ¼ cup cucumbers , finely chopped
- ¼ cup onions , finely chopped
- ¼ cup tomatoes , deseeded and finely chopped
- mint cilantro chutney
- tamarind chutney
- sev (bhujiya)
- mixed fruits , of your choice
- shredded coconut
Instructions
Beetroot Sabudana:
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Rinse sabudana pearls in cold water 3-4 times until the water is clear and all the starch is rinsed off. Soak them in a bowl for 3 to 4 hours with enough water to just cover them. They will absorb water and double in size. Once soaked, press them and check that they are not hard from inside. Now, drain them and spread them on a kitchen towel until they are completely dry.
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Heat oil/ghee in a pan, add cumin seeds and curry leaves, and let them splutter. Add green chilies. Then, add sabudana, peanuts, sugar, black pepper, salt, beetroot, lemon juice, and cilantro leaves. Mix everything well. When the sabudana pearls lose 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 clumpy. Now, switch off the flame, leave the pan covered for 2-3 minutes, and then set aside in a bowl.
Aloo Masala:
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Heat oil in a pan. Add in ginger, green chilies, sprouted mung beans and saute for a 2-3 minutes on medium flame. Then, add boiled potatoes, all the spices, salt, and sauté for 4-5 minutes till everything comes together. Then, add lemon juice and cilantro. Take it out in a bowl.
Yogurt:
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In a bowl, mix together the yogurt, salt, and sugar until it becomes smooth. Add milk as needed to achieve your desired consistency.
Assembling the Chaat:
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In your serving bowl, add a layer of yogurt. Then, add aloo masala followed by layers of mint-cilantro chutney, the veggies (cucumbers, onions, and tomatoes), and tamarind chutney. Finally, top it off with a generous layer of beetroot sabudana. Garnish with sev, fruits, and shredded coconut.
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Your Sabudana Layer Chaat is ready. Enjoy!