Sabudana Vada Recipe
Sabudana vada is a crispy Maharashtrian snacks made with soaked sabudana, mashed potatoes, roasted peanuts, green chillies, and spices. The mixture is shaped into patties and deep-fried until golden and crispy.
Ingredients
Sabudana Vada Recipe
- 1 cup Sabudana (tapioca pearls) Soaked 4–6 hours
- 2 medium Potatoes Boiled and mashed
- ½ cup Peanuts Roasted and coarsely crushed
- 2 pieces Green chillies Finely chopped
- 1 tsp Cumin seeds For flavour
- 2 tbsp Fresh coriander Chopped
- 2 tbsp Sendha namak (rock salt) For fasting
- 2 tbsp Lime juice Optional
- 2 tbsp Oil For deep frying
Instructions
- Soak Sabudana.Rinse sabudana 2–3 times and soak in enough water to cover for 4–6 hours. Drain well.
- Boil potatoes until soft, cool, peel, and mash.
- Prepare Mixture. Mix sabudana, mashed potatoes, crushed roasted peanuts, green chillies, cumin seeds, coriander, sendha namak, and lime juice.
- Shape Vadas. Grease your palms and shape the mixture into 8–10 flat patties.
- Heat oil over medium-high heat and deep- fry the patties in batches for 3–4 minutes, turning once, until golden and crispy.
- Drain on a paper towel and serve hot with green chutney and fresh curd.
Notes
- Once mixed, wet your palms with a little water or oil and flatten a handful into a disc about 2 inches wide, half an inch thick.
- Thinner patties crisp fast but dry out. Too thick, and the centre stays soft and starchy — nobody wants that.
- Slide patties gently into oil at a steady medium-high. Drop in a small piece of mixture first; it should sizzle and rise within a couple of seconds without browning instantly.
- Fry in small batches. Crowd the pan and the oil temperature drops, which is where things start going wrong.