I stacked vibrant beetroot sabudana, aloo masala, yogurt, chutneys and fresh fruit in adorable single-serving cups for my Sabudana Layer Chaat, and I walk you through How To Make Chaat with colorful, street-style layers that reveal surprising combinations.

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I love how sabudana gets all dressed up in this Layer Chaat, the color alone made me stop mid-scroll. I kept thinking about that earthy beetroot layer, its bright magenta seeping into the pearls, and wanted to eat it straight from the cup.

It’s playful, a little rebellious even, perfect for when you want to show off at a brunch or try something new. I find myself saving this for parties when I’m feeling extra—it’s one of those Innovative Food Ideas you can actually pull off.

Also, it pushes some fun Indian Food Styling boundaries, so yes, you’ll want photos.

Ingredients

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Sabudana brings gentle carbs and energy, light on fiber, great for fasting snacks.
Beetroot colors sabudana pink, adds earthy sweetness and folate, vitamin C and fiber.
Potatoes give creamy carbs, potassium, and comfort; can be spiced for savory bite.
Roasted peanuts add crunchy protein, healthy fats, and a toasty nutty punch.
Yogurt brings creaminess, cooling tang, protein, and gut friendly probiotics.
Tamarind date chutney gives sweet sour depth and sticky caramel like tang.
Coriander mint chutney adds fresh herb punch, a bright spicy green zip.
Pomegranate seeds pop with tart sweetness, fiber, and beautiful jewel like bursts.

Ingredient Quantities

Sabudana (tapioca pearls) – 1 cup

Beetroot – 1 medium (for beetroot sabudana)

Potatoes – 2 medium (for aloo masala)

Roasted peanuts – 1/2 cup, coarsely crushed

Cumin seeds – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Green chilies – 1 to 2

Curry leaves – 8 to 10 (optional)

Oil (vegetable or peanut) – 2 tablespoons

Sugar – 1 teaspoon

Salt – 1 teaspoon or to taste

Red chili powder – 1/2 teaspoon

Chaat masala – 1 teaspoon

Roasted cumin powder – 1/2 teaspoon

Plain yogurt – 1 cup

Tamarind-date chutney – 1/3 cup

Coriander-mint green chutney – 1/3 cup

Lemon juice – 1 to 2 tablespoons

Pomegranate seeds – 1/2 cup

Mango or seedless grapes – 1/2 cup

Fresh coriander leaves – 2 tablespoons

Black salt (kala namak) – 1/4 teaspoon optional

How to Make this

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1. Rinse sabudana well till water runs clear, then soak in just enough water to cover for 4 to 5 hours (or overnight) until pearls are plump; drain completely and fluff with a fork so there are no clumps.

2. Make the beetroot sabudana: heat 1 tablespoon oil in a pan, add 1/2 teaspoon cumin seeds, chopped green chilies and curry leaves if using, sauté briefly; add grated beetroot, 1/4 teaspoon turmeric, 1 teaspoon sugar and salt to taste, cook till beet is soft and juices reduce; add the drained sabudana and roast gently on low medium heat till pearls turn translucent and no raw floury smell remains, finish with 1/4 cup coarsely crushed roasted peanuts and a squeeze of lemon juice — be gentle so the sabudana stays separate.

3. Make the aloo masala: boil and peel 2 medium potatoes, mash roughly; heat 1 tablespoon oil, add remaining cumin seeds and a chopped green chili if you like heat, add mashed potato, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 teaspoon chaat masala, salt to taste and a little lemon juice, stir till warmed through and tastes balanced; fold in some of the crushed peanuts for crunch.

4. Whisk the yogurt in a bowl till smooth, season with a pinch of salt and 1/4 teaspoon roasted cumin powder, and if you like add 1/4 teaspoon black salt for the chatpata flavor.

5. Have the two chutneys ready: tamarind date chutney and coriander mint chutney (store bought is fine) — warm them slightly if thick so they drizzle easily.

6. Prep the fruit and garnish: hull pomegranate seeds, chop mango or halve seedless grapes, chop fresh coriander leaves, and keep remaining crushed peanuts for topping.

7. Assemble in single serving cups: start with a spoon of beetroot sabudana as the first layer, press lightly, add a layer of aloo masala, then a layer of plain yogurt, then a drizzle of green chutney and tamarind chutney; repeat if your cup is tall but dont overstuff or it will spill.

8. Top each cup with pomegranate seeds, mango or grapes, a sprinkle of roasted peanuts, a pinch of chaat masala, the remaining 1/4 teaspoon roasted cumin powder, a little red chili powder if you want more heat, and chopped coriander; squeeze a little lemon juice on top for brightness.

9. Chill for 10 minutes if you like cold chaat, but serve soon after assembling so the sabudana layers stay distinct and not soggy — quick tip: keep yogurt chilled and assemble last minute.

Equipment Needed

1. Large mixing bowl and a fine mesh sieve or colander for rinsing, soaking and draining sabudana
2. Nonstick skillet or heavy bottom pan for cooking beetroot sabudana and warming aloo masala
3. Medium pot to boil the potatoes
4. Box grater for beetroot and a potato masher or fork to roughly mash potatoes
5. Spatula or wooden spoon for gentle stirring and roasting the pearls
6. Measuring cups and spoons (and a kitchen scale if you like precision)
7. Small bowls and spoons for whisking yogurt and holding chutneys, plus serving glasses or small cups for layering the chaat, dont forget a small spoon for drizzling
8. Cutting board and a sharp knife, plus a citrus juicer or small fork to squeeze lemon

FAQ

How long should I soak the sabudana and how do I know it is ready?

Soak for about 4 to 6 hours or overnight in just enough water to cover. It is ready when the pearls swell up and feel soft, the tiny white core should be gone or barely there. Drain very well before cooking so it does not turn gluey.

How do I make the beetroot sabudana pink without losing texture?

Puree or grate a cooked beetroot and gently mix it into the drained sabudana before shallow frying. Cook on low heat until moisture evaporates and the pearls stay separate. Using beetroot juice to soak can work but may make them too wet, so drain extra careful.

Can I prepare parts ahead of time and store leftovers?

Yes make the chutneys, aloo masala and crushed peanuts ahead. Keep cooked sabudana and toppings separate in fridge. Assembled chaat is best right away, otherwise sabudana gets soggy. Stored separately things last 2 to 3 days, cooked sabudana keeps best 24 hours.

How do I stop the sabudana from getting sticky or lumpy?

Drain thoroughly, add a little oil when you toss or roast them, keep heat low and stir gently. Use crushed roasted peanuts and a bit of sugar to keep grains separate. Fluff with a fork not a heavy spatula.

I have a peanut allergy, what can I substitute for the roasted peanuts?

Use roasted split chickpeas or roasted sunflower seeds for crunch, or toasted sesame seeds. The flavour will change but texture and crunch remain. If avoiding nuts remember to adjust salt and spice to taste.

Can this be made vegan or suitable for fasting days?

For vegan swap plain yogurt with coconut or almond yogurt. For fasting days follow your tradition, use rock salt if required, skip tamarind if not allowed, and check if peanuts are permitted. The basic sabudana and aloo combo usually fits many vrat menus but customs differ so double check.

Sabudana Layer Chaat Recipe Substitutions and Variations

Sabudana (tapioca pearls): swap with cooked quinoa for a similar chew and protein, or use tiny tapioca pearls if you find a different size, or plain mashed boiled potato to mimic the binding and texture.
Beetroot (for beetroot sabudana): use grated carrot for sweetness and color, or roasted sweet potato for a richer note, or thinly sliced red cabbage if you want crunch and color with less sweetness.
Roasted peanuts: replace with roasted cashews, chopped roasted almonds, or toasted pumpkin seeds if you need a nut-free-ish option.
Plain yogurt: use thick Greek yogurt or hung curd for extra creaminess, or coconut yogurt to make it vegan (will be a bit sweeter).

Pro Tips

1) Soak and dry right — test each pearl by squishing between thumb and finger, it should be translucent with no hard white core. After draining spread on a tray and fluff with a fork, add a teaspoon of oil while fluffing so the sabudana stays separate and not clumpy.

2) Cook the beetroot till almost all moisture is gone, or roast small cubes instead. Wet beet will make the sabudana soggy and turn everything a uniform mush, so squeeze any excess liquid out before mixing.

3) Keep most peanuts out of the cooking pan and add them at the end for crunch. Toasting the crushed peanuts again for 30 seconds just before serving brings back the aroma and snap if theyve gone soft.

4) Assemble last minute and keep wet elements separate. Strain yogurt to make it thicker, chill chutneys, and add lemon and salt right before serving so layers stay distinct and bright.

Sabudana Layer Chaat Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

480

kcal

Equipment: 1. Large mixing bowl and a fine mesh sieve or colander for rinsing, soaking and draining sabudana
2. Nonstick skillet or heavy bottom pan for cooking beetroot sabudana and warming aloo masala
3. Medium pot to boil the potatoes
4. Box grater for beetroot and a potato masher or fork to roughly mash potatoes
5. Spatula or wooden spoon for gentle stirring and roasting the pearls
6. Measuring cups and spoons (and a kitchen scale if you like precision)
7. Small bowls and spoons for whisking yogurt and holding chutneys, plus serving glasses or small cups for layering the chaat, dont forget a small spoon for drizzling
8. Cutting board and a sharp knife, plus a citrus juicer or small fork to squeeze lemon

Ingredients

Sabudana (tapioca pearls) – 1 cup
Beetroot – 1 medium (for beetroot sabudana)
Potatoes – 2 medium (for aloo masala)
Roasted peanuts – 1/2 cup, coarsely crushed
Cumin seeds – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Green chilies – 1 to 2
Curry leaves – 8 to 10 (optional)
Oil (vegetable or peanut) – 2 tablespoons
Sugar – 1 teaspoon
Salt – 1 teaspoon or to taste
Red chili powder – 1/2 teaspoon
Chaat masala – 1 teaspoon
Roasted cumin powder – 1/2 teaspoon
Plain yogurt – 1 cup
Tamarind-date chutney – 1/3 cup
Coriander-mint green chutney – 1/3 cup
Lemon juice – 1 to 2 tablespoons
Pomegranate seeds – 1/2 cup
Mango or seedless grapes – 1/2 cup
Fresh coriander leaves – 2 tablespoons
Black salt (kala namak) – 1/4 teaspoon optional

Directions

Rinse sabudana well till water runs clear, then soak in just enough water to cover for 4 to 5 hours (or overnight) until pearls are plump; drain completely and fluff with a fork so there are no clumps.
Make the beetroot sabudana: heat 1 tablespoon oil in a pan, add 1/2 teaspoon cumin seeds, chopped green chilies and curry leaves if using, sauté briefly; add grated beetroot, 1/4 teaspoon turmeric, 1 teaspoon sugar and salt to taste, cook till beet is soft and juices reduce; add the drained sabudana and roast gently on low medium heat till pearls turn translucent and no raw floury smell remains, finish with 1/4 cup coarsely crushed roasted peanuts and a squeeze of lemon juice — be gentle so the sabudana stays separate.
Make the aloo masala: boil and peel 2 medium potatoes, mash roughly; heat 1 tablespoon oil, add remaining cumin seeds and a chopped green chili if you like heat, add mashed potato, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 teaspoon chaat masala, salt to taste and a little lemon juice, stir till warmed through and tastes balanced; fold in some of the crushed peanuts for crunch.
Whisk the yogurt in a bowl till smooth, season with a pinch of salt and 1/4 teaspoon roasted cumin powder, and if you like add 1/4 teaspoon black salt for the chatpata flavor.
Have the two chutneys ready: tamarind date chutney and coriander mint chutney (store bought is fine) — warm them slightly if thick so they drizzle easily.
Prep the fruit and garnish: hull pomegranate seeds, chop mango or halve seedless grapes, chop fresh coriander leaves, and keep remaining crushed peanuts for topping.
Assemble in single serving cups: start with a spoon of beetroot sabudana as the first layer, press lightly, add a layer of aloo masala, then a layer of plain yogurt, then a drizzle of green chutney and tamarind chutney; repeat if your cup is tall but dont overstuff or it will spill.
Top each cup with pomegranate seeds, mango or grapes, a sprinkle of roasted peanuts, a pinch of chaat masala, the remaining 1/4 teaspoon roasted cumin powder, a little red chili powder if you want more heat, and chopped coriander; squeeze a little lemon juice on top for brightness.
Chill for 10 minutes if you like cold chaat, but serve soon after assembling so the sabudana layers stay distinct and not soggy — quick tip: keep yogurt chilled and assemble last minute.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.