Sabudana Baskets

Recipe by Khushi Deepa Chugh

Give your fasting menu a tasty twist with these baked sabudana baskets. They’re made with potatoes, sabudana and roasted peanuts. Each basket is filled with spiced paneer and sweet potato. A topping of curd, green chutney and pomegranate adds freshness and flavour.

Prep time: 20 mins + soaking | Cook time: 25 mins | Servings: 4

Ingredients

For the Sabudana Baskets:

• 1 cup sabudana, soaked and drained
• 2 medium potatoes, boiled and mashed
• ¼ cup roasted peanut powder
• 1 tbsp oil, plus extra for greasing
• 1–2 green chillies, chopped
• 1 tbsp chopped coriander
• Sendha namak, to taste
• ½ tsp black pepper powder

For the Filling:

• ½ cup paneer, cubed
• ½ cup boiled sweet potato, cubed
• ½ tsp cumin powder
• Sendha namak, to taste
• Black pepper, to taste

For Topping:

• ¾ cup thick curd, whisked
• Green chutney, as required
• 2 tbsp pomegranate arils

Get the ingredients here

Method

1. Soak the sabudana for 5–6 hours or overnight, as directed on the pack. Drain well.
2. Mix it with mashed potatoes, peanut powder, oil, green chillies, coriander, sendha namak and black pepper.
3. Preheat the oven to 200°C. Grease a muffin tin with oil.
4. Divide the mixture into 8 portions. Press each portion into a mould to form a basket.
5. Bake for 20–25 minutes, until firm and lightly golden.
6. Mix the paneer and sweet potato with cumin powder, sendha namak and black pepper.
7. Cool the baskets for 5 minutes. Remove them gently from the moulds.
8. Fill each basket with the paneer mixture.
9. Top with curd, green chutney and pomegranate. Serve immediately.

Tip: Drain the sabudana well to help the baskets hold their shape. Add the curd and chutney just before serving to keep them crisp.