Sabudana Vada
Crispy and delicious sabudana (साबूदाना) vada also called Sago Vada – is a north Indian & Maharashtra snack, mostly made in fasting season like navaratri (Maa durga’s festival in India). People love to eat it in fasting and as a regular snack.
Try out this recipe at your home on any time not only in navarati season. Share your experience with us on comment.
Vipasha
Yields 15
Serves 4
Sabudana Vada
2 hr, 30 Prep Time
30 minCook Time
3 hrTotal Time
Save Recipe
Ingredients
- Sabudana (साबूदाना) - 1 ½ cup
- Potato (आलू) - 3
- Peanut (मूंगफली) - ⅓ cup
- Green chillies (हरी मिर्च) - 3
- Fresh coriander leaves (ताजा हरा धनिया) - few sprigs
- Lemon (नींबू) - ½
- Oil to deep fry.
- Salt to taste.
Instructions
- Soak sabudana (साबूदाना) in water for about 2 hours. Don’t make it mushy.
- Wash, boil, peel and mesh potatoes (आलू). Keep aside.
- Roast and grade peanut (मूंगफली). Keep aside.
- Finely chop green chillies (हरी मिर्च) and fresh coriander leaves (ताजा हरा धनिया) separately. Keep aside.
- Take out the juice of lemon. Keep aside.
- When sabudana (साबूदाना) soaked completely in water, drain off the access water and take it in a mixing bowl.
- Mix this drained sabudana (साबूदाना) with mashed potatoes (आलू), grated peanut (मूंगफली), chopped green chillies (हरी मिर्च) & fresh coriander leaves (ताजा हरा धनिया), lemon juice (निम्बू का रस) and salt to taste. Mix well (make sure all ingredient come together).
- Now divide this mixture into 15 small balls.
- Flatten each ball with hand.
- In a deep fry pan heat enough oil and deep fry each sabudana (साबूदाना) vada.
- Take out on a plate over tissue or oil absorbent paper.
- Serve hot with any kind of Chutney.
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| Image courtesy of Archana Joshi via Wikimedia Commons |
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