“Sabu Vada (sabudana vada/sago vada) originating from Maharashtra, this dish is often enjoyed during fasting periods (vrat) or as a tea-time snack. Sabudana Vada has a delightful combination of textures—crispy on the outside and soft on the inside—with a mild flavourful taste.
It is a popular Indian snack made from tapioca pearls (sabudana), which are soaked and mixed with boiled potatoes, peanuts, and spices before being shaped into patties and deep-fried to a golden crisp.
The addition of peanuts provides a nutty crunch, making each bite a perfect balance of flavours and textures. Typically served with a side of Green Chutney or Sweet Yogurt.
Ingredients:
- Potato: 4 medium sizes
- Sabudana: 1 cup
- Peanut: one cup
- Cumin powder: 1 teaspoon
- Coriander leaves: half cup (cut in small pieces)
- Ginger: 1teaspoon (cut in small pieces)
- Green chilli: 2-3
- Sendha namak: 1 teaspoon
- Refined oil: for deep frying
Preparation:
- Soak sabudana with level water about 15-20 minutes (if small pearl) if pearl is big soak about 4-5 hours or overnight.
- Dry roast groundnut, allow cooling. Grind coarsely, so that it becomes half grind and half coarsely.
- Boil potatoes, peel it and mash it properly.
- Chop green chilli and coriander leaves into fine slice
Method:
- Sabudana pearl is done or not, to check this press the pearl with fingertips, if it is mashed.
- Take a big mixing bowl. Put mashed potato, groundnut, Salt(Sendha namak), ginger, green chilli and coriander leaves, mix entire mixture well.
- Now take one handful mix; make the mixture into flat round shape by using your palm (vada shape).
- Repeat it, with all the mixture.
- Deep fry this vada into medium to high flame, till it becomes golden brown.
- Keep this vada on paper napkin so that, excess oil is drained.
Now, sabuvada is ready to serve. Serve with green chutney.
Sabu Vada (sabudana vada/sago vada) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.