In the node detail page
- Duration: 30 minutes
- Serves: 2 to 4 people
Sabudana, the main constituent of this vada, must be soaked overnight to get the right texture. Remember to drain out any excess water from the sabudana before cooking. Also, the frying oil must not be too hot, or else the vadas will burn from the outside, while leaving the insides uncooked.
- 2518 views
Sabudana Vada is a traditional deep-fried snack from Maharashtra. Also known as Sago Vada, it is often served with spicy green chutney. Inspite of being fried, this is a nutritious snack, and is a must-make during religious festivals like the Navratra fasting period.
- Sabudana ( 1 cup)
- Potato (3)
- Peanuts (moongfali) (4 to 6)
- Cumin seeds (jeera ) (1 tsp)
- Green chillies (hari mirch), finely chopped (2)
- Ginger (adrak), finely chopped (1 tsp)
- Coriander leaves (hara dhania), chopped (2 tbsp)
- Rock salt (sendha namak) (to taste)
- Oil (for frying)
- Overnight-soak the sabudana in water.
- The following morning, drain out the water completely and keep the sabudana aside.
- In a pressure cooker, boil the potatoes. Once done, peel and mash them completely.
- Mix the potatoes and sabudana together.
- In a frying pan, dry-roast the peanuts. Then, toss them into a dry grinder and work them up for a second to get a coarse powder.
- Now, add this peanut powder along with some rock salt, sugar , the ginger, green chillies and hara dhania to the sabudana and mashed potato mixture. Mix well.
- Using your palms, mould flat, round vadas from the mixture.
- Heat oil in a kadhai and deep-fry the Sabudana Vadas till they have turned golden brown in colour.
- Drain any excess oil with the help of a kitchen towel.
- Serve the Vadas hot with hari chutney.