Sabudana Vada Recipe - Deep Fried Sago Patties/Cutlets

Name: Sabudana Vada Recipe - Deep Fried Sago Patties/Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Sabudana (Tapioca Pearls) soaked overnight; 2 null Potatoes (Aloo) boiled, peeled & mashed; 1/4 cup Roasted Peanuts (Moongphali) lightly crushed; 4 null Green Chillies finely chopped; 1 teaspoon Cumin seeds (Jeera); 1/4 teaspoon Sugar coarsely ground; 1/2 teaspoon Lemon juice; 3 tablespoon Coriander (Dhania) Leaves finely chopped; null Salt to taste; null Oil for deep frying; 3/4 cup Curd (Dahi / Yogurt); 1 null Potato (Aloo) peeled and mashed; 2 tablespoon Roasted Peanuts (Moongphali) coarsely ground; 2 null Green Chillies finely chopped; 1/2 teaspoon Sugar; null Salt to taste

Madhuli Ajay

July 4, 2019

5715 Ratings

Sabudana Vada Recipe - Deep Fried Sago Patties/Cutlets

Time:Prep: 15 M|Cook: 30 M|Total: 45 M

Makes:4 Servings

Meal:Snack

Cuisine:Indian

Sabudana Vada is one of the most popular snacks from Maharashtra. Sago/Sabudana pearls along with potatoes are deep fried to make these crisp indulgent Vadas. Usually served as a fasting snack, these are great otherwise too, to satisfy your fried food cravings, along with a cup of hot tea! Sabudana Vada is usually served with a green, Coconut-Coriander chutney or a simple Curd based chutney. You can find the recipe for the curd based chutney below.

These Vadas are best deep fried. But for those who cannot have deep fried food, they can also be cooked in Appe Patra (Appam Patra/Aebleskiver pan) using less oil.

The soaking of Sabudana/Sago pearls can be sometimes tricky. Wash the Sabudana 2-3 times. Add just enough water and soak it overnight for best results.

You can optionally add 2 tablespoons of sabudana vada dough to the chutney.

Serve Sabudana Vada Recipe as an evening snack along with Green Chutney Recipe and Masala Chai Recipe.

Here are a few more snack recipes to try

These Vadas are best deep fried. But for those who cannot have deep fried food, they can also be cooked in Appe Patra (Appam Patra/Aebleskiver pan) using less oil.

The soaking of Sabudana/Sago pearls can be sometimes tricky. Wash the Sabudana 2-3 times. Add just enough water and soak it overnight for best results.

You can optionally add 2 tablespoons of sabudana vada dough to the chutney.

Serve Sabudana Vada Recipe as an evening snack along with Green Chutney Recipe and Masala Chai Recipe.

Here are a few more snack recipes to try

Ingredients

For the Sabudana Vada

1 cup Sabudana (Tapioca Pearls), soaked overnight

2 Potatoes (Aloo), boiled, peeled & mashed

1/4 cup Roasted Peanuts (Moongphali), lightly crushed

4 Green Chillies, finely chopped

1 teaspoon Cumin seeds (Jeera)

1/4 teaspoon Sugar, coarsely ground

1/2 teaspoon Lemon juice

3 tablespoon Coriander (Dhania) Leaves, finely chopped

Salt, to taste

Oil, for deep frying

For the Curd Chutney

3/4 cup Curd (Dahi / Yogurt)

1 Potato (Aloo), peeled and mashed

2 tablespoon Roasted Peanuts (Moongphali), coarsely ground

2 Green Chillies, finely chopped

1/2 teaspoon Sugar

Salt, to taste

Instructions for Sabudana Vada Recipe - Deep Fried Sago Patties/Cutlets

To begin making the Sabudana Vada Recipe, prep all the ingredients and keep them ready. Place a kadai with oi on heat for deep frying the vadas.

For the Sabudana Vada:

Combine all the ingredients like the sabudana pearls, potato, roasted peanuts, cumin seeds, green chillies, sugar, lemon juice, coriander leaves and salt to taste in a bowl.

Mix well so that everything comes together to form a dough.

Make lemon sized balls from the dough and flatten into patties.

Deep fry on medium flame till golden brown.

The vadas should be crisp on the outside but also properly cooked inside , adjust the heat accordingly

Drain on an absorbent paper and serve immediately with chutney of choice.