Sabudana Vada Recipe (Deep Fried Sago Patties/Cutlets)
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(recipe below).
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.
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
- Cooking 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
How to make Sabudana Vada Recipe (Deep Fried Sago Patties/Cutlets)For the Sabudana Vada:
Combine all the ingredients except oil 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 flame accordingly)
Drain on an absorbent paper and serve immediately with chutney of choice.
Whisk the curd. Add other ingredients, mix and serve immediately with the sabudana vada.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.