Sabudana Kabab

INGREDIENTS (for the Kabab)

  • Soaked Royal RatanSabudana -1 cup
  • Boiled and grated potato – 1 (medium sized)
  • Roasted, peeled and ground peanuts – cup
  • Curds -1 tbsp
  • Green chilli paste -1% tsp
  • Cumin seeds powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Chopped coriander – 1 tbsp
  • Salt and sugar – as per taste

INGREDIENTS (for the filling)

  • Grated paneer- cup
  • Grated cheese – 2 tbsp (optional)
  • Chopped cashew nuts – 1 tbsp
  • Raisins – 10-12
  • Green chutney -1 tbsp
  • Salt as per taste

INGREDIENTS (for coating)

  • Singhada (Water chestnut) flour – 2 tbsp
  • +Water-3 tbsp
  • Soaked mini Royal RatanSabudana ½ cup

INGREDIENTS (for the fruity raita)

  • Thick curd – 1 cup
  • Green chilli paste – 1tsp
  • Ginger paste – ½ tsp
  • Salt and sugar – as per taste
  • Chopped mix cucumber – ½ cup
  • Chopped mix fruits – 1 cup (Grapes, apple pomegranate, etc)


Combine all the ingredients for the kabab and mix them well.

Combine all the ingredients for the stuffing and mix them gently.

Take a big lemon-sized portion of the kabab mixture. Flatten it on your palm.

Put 1 tbsp of stuffing on it. Cover it with the kabab mixture. Give it a cylindrical shape.

Dip this kabab in the singhara flour batter. Roll it on the soaked mini Royal RatanSabudana.

This will cover the surface of the kabab with mini Royal RatanSabudana. Make all the kababs in the same manner with the remaining mixture.

Combine all the ingredients for the Royal RatanSabudana raita and chill it in the fridge.

Deep fry the kababs in hot oil on medium flame till they attain a reddish tinge.

Serve piping hot with green chutney and chilled fruit raita.

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