New Update
| Main ingredients | Sago (sabudana), Potatoes, Ginger-green chilli paste, Roasted potatoes, Fresh coriander leaves, Sugar, Cumin seeds, Ghee, Lemon juice, Coconut chutney |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 6-8 hours |
| Cook time | 55-60 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup + 2 tablespoons sago (sabudana), soaked for 6-8 hours
- 2 medium potatoes, boiled, peeled and mashed
- 1 tablespoon ginger-green chilli paste
- 100 grams roasted peanuts, coarsely crushed
- 3 tablespoons chopped fresh coriander leaves
- Salt to taste
- 2 teaspoons sugar
- 1 teaspoon cumin seeds
- 1 tablespoon ghee + for greasing
- ¾ tablespoon lemon juice
- Coconut chutney for serving
Method
- Take soaked sago in a bowl, add potatoes, ginger-green chilli paste, roasted peanuts, coriander leaves, salt, sugar, cumin seeds, ghee and lemon juice and mix well.
- Divide the mixture into equal portions and roll into balls. Flatten each ball.
- Preheat the air fryer at 180° C for 3-4 minutes.
- Grease air fryer basket with some ghee and arrange the sabudana vadas in a single layer in air fryer basket. Fit it to the air fryer and air fry for 15 minutes.
- Bring the basket out, brush some ghee over the vadas, flip, brush some more ghee on the other side. Fit the basket to the air fryer and air fry for 10 minutes more.
- Cook the remaining vadas similarly.
- Arrange the vadas on a serving plate and serve hot with coconut chutney.
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