Sunday, 29 September 2013

upwas sabudana bhajji bhajiya | phalahari sabudana pakoda|vrat ka pakora|fasting sago fritters

Fasting or vrat or upwas are quite popular in india .people keep fasts on many occasions like navratri,ramzan,mahashivratri,angariki ,karva chauth, janmashtami.

Every state has its fasting food culture .In maharashtra Sabudana /tapaico (Sago in English), is normally associated with fasting ( Navratri ,angarika and sankashti )and so naturally, Sabudana wada is popular on such days.

In mumbai we use upwas bhajani flour/sabudana flour  /rajgira flour/singhada ata /bhagar (samo rice) flour on fasting days

todays recipe  upwas bhajji or phalahari pakoda or vrat ka pakora .It is very easy to prepare and requires very little preparation.

 But any other day is just as good to enjoy this comforting food. In fact, the sago bhajiya are very crispy and crunchy and melt in your can have it as snack with sauce also

pls click here for more fasting recipes




1 cup Sabudana (tapioca,sago)
1/2 cup Peanuts (roasted & crushed coarsely)
1-2 medium Potato (boiled, peeled & mashed)
2 green chillies corasely crushed
1-2 tspn roasted cumin seeds  
2 tsp cumin powder (jeera powder)
pinch of sugar
1 tsp lemon juice
2 tbsp coriander leaves  (optional  - sjip if you dont use for fasting)
1/2 cup  upwas bhajani flour/sabudana flour  /rajgira flour/singhada ata /kuttu ka ata
Salt to taste


1.Wash sago thoroughly and drain excess water. Soak it for 2-3 hours with water level just equivalent to the level of sago ( sEE TIP 3)

2.  Add all ingredients to it except oil. Mix well into a dough.

3.Keep the oil in a deep frying pan to heat.

4.Moist hands take a mixture from dough & make  small bhajias like we make moong dal bhajia and keep them in a plate ,bhajias need not be perfect in shape .
or else you can add a spoonful of mixture directly to heated oil


5 Slide the pakoras  in the heated oil on medium flame. Fry till they are crisp and light brown in color. (SEE TIP 1)

6.Drain them well on a tissue paper. Makes about 10-15 small bhajias.

 7.  Serve with  fasting peanut shengdana chutney or upwas dahi chutney.


1 Fry sago bhaji  when the oil is piping hot to get crispy vadas.if you fry in warm oil they will soak lot of oil
2  can use  red chilli powder  instead of  green chilli
3.The correct amount of water for soaking sago is important as if you add more water sago becomes sticky & if you add less water it becomes dry
4. If you feel pakoras  are breaking while frying add one more tsp of   upwas bhajani flour  /rajgira flour/singhada ata /kuttu ka ata /sabudana flour
5. can add dahi instead of lemon juice
6 skip coriander leaves if you dont eat them during fasting/upwas

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