Air fryer recipe · Snacks
Sabudana Balls
Crunchy tapioca-pearl balls with peanuts and cumin, perfect for fasting days.
- 25 minTotal time
- 185°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 120kcal
- 4.8 gprotein
- 9.2 gcarbs
- 7.9 gfat
- 2.0 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Soaked sabudana (tapioca pearls)1.5 cups
- Boiled mashed potato1 cup
- Crushed roasted peanuts1/2 cup
- Cumin seeds1 tsp
- Green chilli, chopped2 tsp
- Rock saltto taste
Method
Check the soak
Make sure the sabudana is soaked until every pearl is soft and squashes easily between two fingers. Properly soaked pearls cook through evenly and turn glassy instead of staying hard and chalky in the middle.
Mix the dough
Combine the soaked sabudana with mashed potato, crushed peanuts, cumin seeds, green chilli and rock salt into a firm dough. The potato and peanuts bind the slippery pearls into a mass you can shape.
Shape the balls
Roll the mixture into firm, tightly packed balls so the pearls stay pressed together. Loose balls tend to crack open as the sabudana swells and turns translucent in the heat.
Oil the surface
Spray the balls with oil and arrange them spaced apart in the basket. The film of oil helps the outer pearls crisp into a light, crunchy shell instead of drying out hard.
Air-fry until translucent
Air-fry at 185C for 14 min, shaking the basket once midway. They are done when the pearls look glassy and translucent and the surface is lightly crisp all over.
