Sabudana Toast Recipe

Cooking Directions

• STEP 1.Soak sabudana in water for a few hours until they become soft and translucent.
• STEP 2.In a bowl, mix soaked sabudana, mashed potatoes, green chilies, ginger, cumin powder, salt, and coriander leaves.
• STEP 3.Take a bread slice and spread the sabudana-potato mixture evenly on one side.
• STEP 4.Heat a non-stick pan and drizzle some oil. Place the bread slice with the mixture on the pan, with the mixture side facing down.
• STEP 5.Cook on medium heat until the bottom side turns golden and crispy. Flip the toast and cook the other side as well.
• STEP 6.Remove from the pan and cut the toast into triangles or squares. Serve hot with chutney or ketchup.

Cooking Tips

• Make sure to soak the sabudana for at least 4-5 hours to ensure they become soft and easy to mix.
• You can add roasted peanuts or cashews for extra crunch and flavor.
• Adjust the spice level according to your preference by adding more or less green chilies.
• To make it healthier, you can also toast the bread slices instead of shallow-frying them.

Storage and Serving

• Sabudana Toast is best served hot and crispy.
• You can store any leftover sabudana mixture in the refrigerator for up to 2 days.
• Reheat the leftover mixture and spread it on fresh bread slices before toasting for a quick snack.