Sabudana Vada Recipe - Fried dumplings of sago and potatoes great during fast.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Sago (sabudana), Potatoes

Cuisine : Maharashtrian

Course : Snack

Sabudana Vada

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Sabudana Vada Recipe - How to make Sabudana Vada

Print

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Sago (sabudana) 1 1/2 cups

  • Potatoes boiled and mashed3 medium

  • Roasted peanuts coarsely ground1 cup

  • Green chillies finely chopped3

  • Fresh coriander leaves chopped2 tablespoons

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt.

Step 2

Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown.

Step 3

Drain on absorbent paper. Serve hot with chutney of your choice.

Wishlist