How to make Sabudana Vada-SK Khazana -
A popular snack mostly eaten during vrat
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), Oil (ऑइल)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Sabudana Vada-SK Khazana checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like Coconut Crusted Fish Farali Missal Mango Fish Kababs Tawa Chicken - SK Khazana
Sabudana Vada-SK Khazana Recipe Card
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.
Prep Time : 7-8 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sabudana Vada-SK Khazana Recipe
Sago (sabudana) soaked for 8 hours and drained 2 cups
Oil for deep-frying
Medium potatoes boiled, peeled and mashed 2
Roasted peanuts crushed 1/4 cup
Ginger-green chillies paste 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Salt to taste
Lemon juice 1/2 tablespoon
Green coconut chutney to serve
Lemon wedges to serve
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Take sago in a bowl, add potatoes, peanuts, ginger-green chilli paste, coriander leaves, salt and lemon juice and mix well.
Step 3
Divide the sago mixture into equal portions, shape into balls and flatten them lightly between your palms to make vadas.
Step 4
Put the vadas in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 5
Serve hot with green coconut chutney and lemon wedge.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
