Description
Sabudana Vada are crispy, golden-fried patties made with soaked sabudana, mashed potatoes, and crunchy peanuts, all seasoned to perfection. These vada are a must-try during any vrat or festive fasting period, offering a burst of flavor and energy with every bite. Best enjoyed with a side of tangy green chutney and sweetened yogurt, they provide a perfect balance of taste and tradition for a truly satisfying experience.
Scale
Ingredients
- ½ cup sabudana (tapioca pearls), soaked overnight
- 2 medium-sized boiled potatoes, grated or mashed
- 2 green chilies, finely chopped
- 3 tablespoons fresh coriander, finely chopped
- ¼ cup roasted peanuts, skin removed and crushed
- Salt, to taste
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon black pepper powder
- 2 tablespoons rajgira atta (amaranth flour)
Instructions
Wash and Soak:
- Rinse the sabudana thoroughly and soak it in water for 6-8 hours or overnight.
- After soaking, drain any excess water and ensure the pearls are completely dry; this will help achieve a crispy texture.
Make the Vada Mixture:
- In a large mixing bowl, combine the soaked sabudana, mashed boiled potatoes, chopped green chilies, fresh coriander, crushed roasted peanuts, salt, cumin seeds, black pepper powder, and rajgira atta.
- Mix well until all ingredients are evenly combined.
Shape the Vada:
- Grease your palms with a little ghee and take a small portion of the mixture.
- Shape it into a flat disc or patty.
- Repeat this process to make more vada.
- Optionally, place a piece of cashew nut on each patty or tikki.
Frying:
- In a deep frying pan, heat oil over medium heat.
- Once the oil is hot, carefully slide in the vada. Fry until they turn golden brown and crispy on both sides.
- Remove the vada and place them on a paper towel to drain any excess oil.
- Enjoy the hot Sabudana Vada with a side of vrat chutney (made with coconut or coriander) and curd.
Notes
- Ensure you soak the sabudana in enough water overnight, as the soaking time is crucial for achieving the right texture.
- Make sure the potatoes are cooked thoroughly but not overcooked to prevent a watery mixture.
- Use roasted peanuts for better flavor and crunch. You can crush them roughly for a textured feel or grind them coarsely.
- Maintain the oil at medium heat to ensure even cooking. If the vada fry too quickly, lower the heat slightly to allow them to cook thoroughly without burning.
- For a healthier twist, consider air frying instead of deep frying. Brush the vada with a little oil and cook in an air fryer until crispy.
- Category: Fasting Food, Snacks
- Method: Frying
- Cuisine: Indian
Keywords: Easy Sabudana Vada, Vrat Recipes, Fasting Food, Navratri Recipes, Indian Snacks, Vrat Snacks