By Akshara
June 22, 2026
These contemporary sabudana pops completely reimagine the classic festive snack by trading heavy, deep frying for a clean, air-fried or baked finish that retains an exceptional crunch. By blending soft, soaked tapioca pearls with binding boiled potatoes, roasted crushed peanuts, and fresh green chillies, you form delicate bite-sized spheres that are wonderfully light on the stomach. It provides a beautiful, clean-burning source of complex carbohydrates that fits seamlessly into contemporary lifestyles and fasting rituals alike.
1 cup sabudana (tapioca pearls), soaked in water for 4 hours and drained completely  2 medium potatoes, boiled and mashed smooth  1/4 cup roasted peanuts, coarsely crushed  1-2 green chillies, finely minced  1 tbsp fresh coriander, chopped  1 tsp cumin seeds, rock salt (sendha namak) to taste, and 1 tbsp oil for brushing
Combine the completely dry, fluffy soaked sabudana pearls, mashed potatoes, crushed peanuts, minced green chillies, chopped coriander, cumin seeds, and rock salt together in a large mixing bowl.
Knead the ingredients together gently using your palms until a cohesive, non-sticky dough forms that holds its shape easily when pressed.
Pinch off small portions of the sabudana mixture and roll them between your palms into tight, uniform, bite-sized spheres roughly the size of marbles.
Arrange the spheres in a single layer inside your air fryer basket, brush or spray the surfaces lightly with a touch of oil, and cook at 180°C for 15 to 18 minutes, shaking halfway through, until the pops turn completely crisp and golden.