Sabudana Chaat

This Sabudana Chaat is what chef Karan Mitall whipped up at #Taste19! This dish is a work on textures of pearl tapioca with white pea and sheep’s milk yoghurt that’s sure to WOW any taster!


  • For the stuffing, heat oil in a pan, add cumin seeds and allow to splutter
  • Add ginger, green chillies and raisins, saute
  • Add green peas and saute to remove the moisture. Season with salt and chaat masala and allow to cool before stuffing
  • Soak pearl tapioca in water for 1/2 hour and allow to drain completely
  • Add all other sabudana ingredients and mix well
  • Taking one at a time, gently flatten each ball into a round patty of about 1/2 inch thick. Place a portion of stuffing in the center
  • Fold the edges together carefully so that the mixture doesn’t ooze out. Now very gently flatten it into a 2 inch patty
  • Heat clarified butter in a pan and shallow fry the galettes until golden on each side


  • Pressure cook the soaked white peas with salt until soft and tender
  • Heat clarified butter in a pan and add ginger and green chillies and saute
  • Add the dry masalas and saute onion and tomatoes for a few seconds
  • Add the boiled white pea and finish with chopped coriander and lemon juice


  • Take yoghurt in a bowl, and add sugar and black salt, Mix well
  • Heat oil in a pan, add turmeric powder, mix and directly transfer to the yoghurt
  • Whisk well and allow to chill completely


  1. Soak the pearl tapioca in water for 4 hours
  2. Add 200g water, salt and pearl tapioca in a pan and boil for 20 mins
  3. Allow to cool and pour a little mixture by a ladle on a siltpad/parchment paper
  4. Dehydrate for 2 days until completely dry
  5. Deep fry them in very hot oil until puffed


  • Put a quenelle of white pea on the bottom of the plate
  • Pipe some mint chutney and tamarind chutney on top of it
  • Place some pomegranate pearls on top of the white pea
  • Place the pearl tapioca tikki and padpad on the white pea and pour sheep’s milk yoghurt on the side

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Recipe Information

Serves 4


For Sabudana Mixture:

  • Boiled potatoes, peeled and grated (2 medium sized)
  • Pearl tapioca seeds (50gs)
  • Toasted cumin, crushed (1/2 TSP)
  • Salt to taste
  • Black salt (1/4 TSP)
  • Chopped ginger (1 TSP)
  • Chopped green chillis (1/2 TSP)
  • Chopped coriander leaves (2 TSP)
  • Cornstarch (2 TBSP)
  • Clarified butter (ghee) – for shallow frying

For stuffing:

  • Oil (2 TBSP)
  • Cumin seeds (1/2 TSP)
  • Chopped ginger (1 TSP)
  • Chopped green chillis (1/2 TSP)
  • Chopped raisings (20gs)
  • Green peas, excess water strained (100gs)
  • Salt to taste
  • Chaat masala (1/2 TSP)

For white pea (can use chickpeas as a substitute)

  • White pea soaked (100g)
  • Salt to taste
  • Clarified butter (ghee) (2 TBSP)
  • Chopped ginger (1 TSP)
  • Chopped green chillies (1/2 TSP)
  • Chopped red onion (2 TBSP_
  • Chopped dressed tomato (2 TBSP)
  • Coriander powder (1/2 TSP)
  • Dry mango powder (1/4 TSP)
  • Roasted cumin powder (1/2 TSP)
  • Chopped coriander leaves (2 TSP)
  • Lemon juice (dash)

For sheep’s milk yoghurt:

  • Velvet cloud sheep’s milk yoghurt (100g)
  • Oil (1 TSP)
  • Turmeric powder (1/2 TSP)
  • Sugar (50g)
  • Black salt (pinch)

For pearl tapioca papad:

  • Pearn tapioca (50g)
  • Water (200g)
  • Salt to taste

Additional ingredients:

  • Mint chutney
  • Tamarind chutney
  • Pomegranate