Sabudana Vada

Soaked sabudana or sago mixed with potatoes, chillies and groundnuts, shaped into cutlets and deep fried till crunchy and golden brown.A popular snack made using sago/tapioca pearls also known as sabudana. Sabudana vada is also served during fastings or Upvas/ Vrat especially during Navratri.

By Sanjeev Kapoor 24 Apr 2018 in Recipes Course

New Update

Main Ingredients	Sago (sabudana), Potatoes
Cuisine	Maharashtrian
Course	Snacks and Starters
Prep Time	1.30-2 hour
Cook time	21-25 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Sabudana Vada

1 1/2 cups Sago (sabudana)
3 medium Potatoes boiled and mashed
1 cup Roasted peanuts coarsely ground
3 Green chillies finely chopped
2 tablespoons Fresh coriander leaves chopped
1 tablespoon Lemon juice
to taste Salt
to deep fry Oil

Method

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

Nutrition Info

Calories	2289
Carbohydrates	244.6
Protein	56.3
Fat	120.8
Other Fiber	27.8gm

#Fresh coriander leaves #Green chillies #Lemon juice #Oil #Potatoes #Roasted peanuts #Sago (sabudana) #Salt