Sabudana Vada is also known as the Sago or tapioca pearls Patties. Usually, they are cooked during vrat/fast/upvas like Navratri, Ekadashi and etc. Although it is popular all over India basically it is a Maharashtrian deep fried recipe. Cooking time is very less and a crunchiness can be experienced while eating with green coriander & chilli chutney.
Sabudana Vadas are made with peanuts, green chillies, and potatoes used for binding an increasing the taste. Sabudana Vadas are actually very light and crispy Navratri fasting recipe. Normally they are deep fried, but if you are health conscious you can have them shallow fry. These are easy kid’s snack also and you can also keep it in a Lunchbox.
Sabudana Vada or sago patties are fast and easy cooking fasting recipe cooked in several regions of India. They are the best option to eat during Navratri festive season recipes. I am sharing this ultimate recipe with you all. Make it and enjoy your Navratri celebrations along with tasty food.
Sabudana Vada Recipe – A delicious fasting dish of Sabudana (Sago seeds) vada mixed and deep fried with potatoes, peanuts and some spices.
Cuisine: Indian Fasting Snacks – Sabudana Vada
Preparing Time: 10 Minutes
Cooking Time: 25 Minutes
Serving – 2
Ingredients for Sabudana Vada Recipe
- 1 Cup Sabudana (Sagoo Seeds) washed soaked in water overnight or it can be soaked for 4-5 hours also
- 2 Medium size Potato
- ½ Cup Peanuts Roasted and crushed
- 3-4 Green Chili finely chopped
- 1 Teaspoon Cumin Seeds powder
- ½ Teaspoon sugar (Optional)
- ½ to 1 teaspoon Lemon Juice
- Fresh coriander leaves finely chopped
- Refined Oil for deep frying
- Rock Salt (As per taste)
Method of cooking Sabudana Vada Recipe
- Wash 1 cup Sabudana, drain the water then add around 3/4 cup of water and soaked overnight or 5-6 Hours is also fine
- Boil the Potatoes peel and mash.
- Roast the peanuts, once cool down finely crushed in grinder
- Take a mixing bowl add sabudana, potato, peanuts powder, green chilli, cumin seeds powder, coriander leaves, lemon juice and rock salt and mix well
- Make around 8- 10 equal lemon size of ball from the mix
- Grease your palm and flatten the ball gently to give the shape of vada, if they break towards the edges stick them back and make a fine Tikki
- Take oil in a deep frying pan on medium flame
- Once oil is hot add 3-4 vada in the pan for deep frying
- Turn on the other side and fry them until golden brown
- Take out from the oil once vada turns to golden brown and nicely crisp and soak in the tissue paper and remove extra oil.
- Serve hot with curd or coriander, mint chutney, raita or any other fasting chutney
- Don’t fry more than 3-4 vada at a time & avoid breaking of vada.
- It will take some time to fry from inside so do not be in hurry while frying so it will be nicely crisp
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