Sabudana Vada - Easy Sabudana Vada Recipe Step by Step
Sabudana Vada - Easy Sabudana Vada Recipe Step by Step - Sabudana Vada is also known as Sago Vada. It is a traditional deep-fried snack from Maharashtra, India. Sabudana Vada is crunchy and crispy from outside but is very soft from inside.
Ingredients
- 1 Cup Tapioca Pearls Sabudana
- 4 Piece Boiled Potatoes Aloo
- 0.25 Cup Peanuts Moongphali
- 2 Piece Green chillies Hari Mirch
- 2 tablespoon Coriander Leaves Dhaniya Patta
- 1 teaspoon Rock salt Senda namak
- 0.5 teaspoon Black pepper Kali Mirch ( – 1 tsp)
- 1 teaspoon Cumin Seeds Jeera
- Vegetable Oil Tel (For Frying)
Instructions
- Get your ingredients ready for sabudana vada. Chop coriander and green chillies. Powder the peanuts after roasting them on a pan.
- Boil and mash potatoes. Also Read: How to boil potatoes in a microwave.
- In a large mixing bowl add soaked sabudana, boiled potato, cumin seeds, green chilli, cilantro and salt.
- In a large mixing bowl add soaked sabudana, boiled potato, cumin seeds, green chilli, cilantro and salt.
- Mix all the ingredients very well. Sabudana vada dough is ready. Grease your palm with some oil, take 2 tbsp vada dough and shape in flat round shape. Simply, press it between your palms and flatten it like a patty.
- Heat sufficient oil in a deep pan on medium-high flame. Deep fry the vadas in hot oil till golden brown from both sides. They should turn golden brown and crisp on the outside.
- Drain on absorbent paper.
- Serve hot with your favourite chutney.
Notes
- Avoid over boiling the potatoes. If over boiled they will hold up the moisture and make the sabudana vadas soggy.
- Drain the soaked sabudana completely otherwise the excess moisture will make the vadas soggy.
- Fry the vadas only on a medium heat otherwise they will brown from outside and remain soggy inside.