Sabudana Vada is a popular Maharashtrian snack prepared during fasts. It is generally served with green chutney and curds. These super delicious vadas are crispy from outside with a soft internal texture. Here goes the recipe:
Ingredients
1 1/2Â cup Sago (sabudana)Â Â Â Â Â Â Â Â Â
5 medium sized potatoes (aloo)
3/4Â Â cup Peanuts (mungphali)
2 tsp Cumin seeds  (jeera)                   Â
2 tbsp Green chilly & ginger paste (hari mirch + adrak paste)
2 tbsp fresh coriander leaves, chopped (dhaniya)Â Â Â Â
Salt as per taste (namak)
Oil for frying (tel)
Some other sabudana recipes : Sabudana Khichdi, Sabudana Thalipeeth, Sabudana Kheer
Method
- Soak the sabudana in water for 4 to 5 hours or overnight.Â
- Boil the potatoes, peel and mash them.Â
- Dry roast the peanuts. When they cool down, blend the peanuts to coarse powder.Â
- Drain the water from sabudana.
- In a mixing bowl, add the sabudana, mashed potatoes, green chilly and ginger paste, cumin seeds, peanut powder, chopped coriander and salt.
- Mix the entire mixture very well. Â
- Divide the mixture into equal parts and shape them into flat round vadas.
- Heat oil in a frying pan and deep fry the vadas till they are crisp and golden.
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Serve sabudana vada with curds or green chutney.
Note: Adding of coriander leaves is optional. When consuming during fasts, coriander leaves are not added.
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