How to make Sabudana Vada -
A popular Maharashtrian snack eaten generally during fast.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), Ginger-green chilli paste (अदरक-हरी मिर्च की पेस्ट )
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Sabudana Vada checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Chakli . You can also find more Snacks and Starters recipes like Farali Paniyaram - SK Khazana Potato Bites Banana Wafers Breaded Chicken with Garlic Sauce
Sabudana Vada 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 : 3.30-4 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Sabudana Vada Recipe
Sago (sabudana) soaked 2 cups
Ginger-green chilli paste 1 tablespoon
Roasted peanuts crushed 1/4 cup
Salt to taste
Sugar 1 tablespoon
Potatoes boiled and peeled 2 medium
For chutney
Scraped coconut 1 cup
Fresh coriander leaves chopped 2 tablespoons
Green chillies 2-3
Salt to taste
Method
Step 1
Put sago in a large mixing bowl, add ginger-green chilli paste, peanuts, salt and sugar.
Step 2
Mash the potatoes and add to the sago mixture and mix everything well.
Step 3
Divide the mixture into equal portions, shape into balls and flatten them lightly.
Step 4
Heat sufficient oil in a kadai.
Step 5
Slide the vadas into the hot oil and deep-fry till golden. Drain on absorbent paper.
Step 6
To make the chutney, put coconut, coriander leaves, green chillies and salt in a mixer jar.
Step 7
Add a little water and grind to a fine paste. Transfer into a small bowl.
Step 8
Arrange the vadas on a serving plate and serve hot with chutney.
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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.
