½ cup sabudana/tapioca pearls
1 medium sized potato, boiled and peeled
a pinch of red chili powder
1 tbsp peanuts
1 tbsp cashews
1 tbsp chopped coriander leaves
½ tsp chaat masala
2 tsp oil
few drops of lemon juice or as required
rock salt or namak as required

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make sabudana bhel

. Rinse the sabudana well in water till the water runs clear.
. Soak the sabudana in enough water overnight or for 4-5 hours.
. Chop the potatoes and keep aside.
. Instead of using boiled potatoes, you can also fry the potatoes in oil.
. Drain and keep aside.
. In a pan, dry roast the peanuts till they are browned and crisp.
. Remove and keep aside.
. In the same pan, roast the cashews till golden.
. Remove and keep aside.
. Heat 2 tsp of oil in the same pan.
. Add the sabudana and continue to stir while sauting them.
. Stir and cook till the sabudana pearls become transparent, softened and completely cooked.
. Mix the chopped potatoes, peanuts, cashews, coriander leaves, lemon juice, rock salt, red chili powder, chaat masala.
. Garnish with a few coriander leaves. an optional step.
. Serve the sabudana bhel in bowls and serve immediately.

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