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5 from 1 vote

Sabudana Chutney Balls

Crispy and crunchy Sabudana Chutney Balls make a perfect tea-time snack that taste delicious and super yum. Serve alongside with green chutney to tantalize your taste buds and enjoy.
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 20 PIECES
Author Ruchi




  • 1/2 bunch of Clean and washed Cilantro Leaves
  • 1/2 bunch of Clean and washed Mint leaves
  • 1 small Chopped green chili
  • 1/2 tablespoon Fresh Lemon juice
  • 1/4 cup Desiccated unsweetend Coconut
  • 3 pieces of Cashews or almonds
  • 1/2 teaspoon Roasted cumin seeds
  • 1 teaspoon Sugar
  • 2 tablespoon Water
  • Salt to Taste (Sendha Namak)


  • Soak sabudana as mentioned in the link above. Press in between fingers to check it is soft. Set it aside.
    How to soak sabudana for khichdi - Ruchiskitchen
  • For chutney combine all the ingredients in a blender. Pulse until smooth. Taste and adjust salt. Make sure chutney is thick and contains no liquid. To be sure, sieve chutney through a strainer to remove all the liquid. All that will be left behind will be a thick paste of green chutney. Set it aside.
  • Boil, peel and mash potatoes.
  • Assemble spices.
  • Combine mashed potatoes and sabudana in a bowl.
  • Add cilantro leaves and spices and mix until it forms a soft dough. If the dough feels sticky add a tablespoon of Kuttu flour ( buckwheat flour) and mix until well blended.
  • Divide and shape the dough like small balls.
  • Meanwhile heat oil in a pan.
  • Take a ball and....
  • Flatten it....
  • Place a teaspoon of thick chutney in between and roll it like a ball. Repeat with rest of the balls.
  • Fry on medium heat until crunchy and crispy.
  • For healthier option you can cook it in an appe pan.
  • Crunchy and crispy Sabudana chutney balls are ready.
  • Serve hot....
  • Along with green vrat ki chutney.