Sabudana Khichri (Indian Street Food With Tapioca & Potatoes)

August 23, 2021
Sabudana khichri (also known as kichdi) is a signature "fasting" food in India for religious festivals, when Hindus refrain from eating grains. Peanuts, potatoes, tapioca, and a little spice make this an easy and tasty breakfast! It's also very popular as a street food in Northern India. If you have an airfryer you can put the potatoes in that to cut down on the oil in this recipe since Indian food is pretty heavy on the oil (this is the least oil I could get away with while retaining the flavor and texture of this kichdi). I'm not usually a fan of peanuts in any dish but this kichdi has changed my mind!

Note: If you plan on making this for a religious fast, edible rock salt should be used instead of iodized salt, but iodized salt is fine if you aren't fasting.

Sabudana Khichri (Indian Street Food With Tapioca & Potatoes)

Recipe Type: Breakfast
utensils YIELDS 4 Servings
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  • 2 cups Tapioca
  • 3 tbps Oil
  • 2/3 cups Raw Peanuts
  • 2 Thai Green Chilies
  • 4–5 small Potatoes
  • 1/3 tsp Cumin seeds
  • To Taste Salt
  • Handful Cilantro
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Directions

1. Soak the tapioca overnight in water. To make sure your tapioca does not become mushy or sticky, measure the water from the top of the tapioca to where the joint is on your fingertip (about 1/2 inch going by my hand).

2. After the tapioca has absorbed the water (5-8 hours is usually enough time), drain the tapioca to remove any excess water and set aside.

3. Peel, quarter, and dice potatoes. Shallow fry in oil until cooked through and crisp. Drain the potatoes and set aside. Keep remaining oil in vessel for cooking the rest of the dish.

4. Place peanuts in blender and grind to a fine powder.

5. Heat the oil and add the chilies and cumin seeds. Fry until the cumin starts to turn brown.

6. Add powdered peanuts and stir frequently, until they start changing a darker brown color and become fragrant.

7. Add the tapioca and salt. Stir to combine.

8. Let the tapioca cook and don’t stir unless necessary. This will help avoid mushy kichdi.

9. Once the tapioca starts changing from white to a translucent, add the potatoes (this keeps them fairly crispy).

10. After the tapioca is fully cooked, turn off the heat and stir in a handful of diced cilantro. Serve with a wedge of lemon and enjoy!

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Photo: Jessi Ferguson


Jessica Ferguson
Jessi is an American expat living in India with her husband, child, and animal companions. She has been vegan for close to a decade and cares for sick and injured freely roaming animals with her husband. If she's not chasing after dogs or a toddler, Jessi can usually be found snuggling local cows, doing yoga, or meditating. For glow-ups of cute free roaming animals, check out @Karunya4animals on twitter!

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