Sabudana Vada Recipe – Deep Fried Sago Patties/Cutlets
Description
Sabudana Vada is a beloved and crispy snack from Maharashtra, often enjoyed during fasting but equally delightful as an indulgent treat any time of the day. The combination of soft, boiled potatoes and delicate tapioca pearls (sabudana) creates a mouth-watering texture that is perfectly complemented by roasted peanuts, green chillies, and a handful of fresh coriander. This delicious snack is deep-fried to golden perfection, resulting in a crunchy exterior with a soft, flavorful center. Best served with a zesty coconut-coriander chutney or a cool curd-based chutney, Sabudana Vada pairs wonderfully with a hot cup of tea.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
For the Sabudana Vada
| Ingredient | Quantity |
|---|---|
| Sabudana (Tapioca Pearls) | 1 cup, soaked overnight |
| Potatoes (Aloo) | 2, boiled, peeled, and mashed |
| Roasted Peanuts (Moongphali) | 1/4 cup, lightly crushed |
| Green Chillies | 4, finely chopped |
| Cumin seeds (Jeera) | 1 teaspoon |
| Sugar | 1/4 teaspoon, coarsely ground |
| Lemon juice | 1/2 teaspoon |
| Coriander (Dhania) Leaves | 3 tablespoons, finely chopped |
| Salt | To taste |
| Oil | For deep frying |
For the Curd Chutney
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 3/4 cup |
| Potato (Aloo) | 1, peeled and mashed |
| Roasted Peanuts (Moongphali) | 2 tablespoons, coarsely ground |
| Green Chillies | 2, finely chopped |
| Sugar | 1/2 teaspoon |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Instructions
-
Prepare the Sabudana Vada Mixture
Begin by preparing all the ingredients. First, soak the sabudana (tapioca pearls) overnight in water. Make sure the sabudana is thoroughly soaked and soft by morning. Drain any excess water before use.Peel, boil, and mash the potatoes. Lightly crush the roasted peanuts and chop the green chillies and fresh coriander leaves. Keep these ingredients ready.
-
Combine the Ingredients
In a large mixing bowl, add the soaked sabudana, mashed potatoes, crushed peanuts, chopped green chillies, cumin seeds, sugar, and fresh coriander. Mix everything together thoroughly, ensuring the ingredients are evenly distributed.Add salt to taste and a splash of lemon juice to the mixture. The lemon juice adds a tangy flavor that will balance the richness of the deep-fried vadas.
-
Shape the Vadas
Once the mixture is well combined, shape it into small, round patties or cutlets. Be gentle while shaping them so that they hold together and do not fall apart during frying. If the mixture feels too sticky or loose, add a little more crushed peanuts or a bit of soaked sabudana to help bind it together. -
Heat the Oil
Place a deep frying pan (kadai) on medium heat and add enough oil for deep frying. Test if the oil is hot enough by dropping a small piece of the mixture into the oil; it should sizzle and rise to the surface. -
Fry the Sabudana Vadas
Carefully drop the shaped vadas into the hot oil, a few at a time. Fry them until they turn golden brown and crispy on both sides, about 4-5 minutes per side. Ensure the oil is not too hot to avoid burning the vadas before they are cooked through. Once fried, remove the vadas from the oil and place them on paper towels to drain any excess oil. -
Prepare the Curd Chutney
While the vadas are frying, prepare the curd-based chutney. In a small bowl, combine the yogurt, mashed potato, coarsely ground roasted peanuts, chopped green chillies, sugar, and salt. Stir well to combine. Adjust the seasoning according to your taste. The chutney should have a creamy, slightly tangy flavor with a bit of spice from the green chillies. -
Serve
Serve the hot, crispy Sabudana Vadas with the chilled curd chutney or a fresh coconut-coriander chutney. Pair it with a hot cup of tea for a delightful snack experience.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180-220 kcal |
| Protein | 3-4g |
| Carbohydrates | 30-35g |
| Fat | 7-9g |
| Fiber | 3-4g |
| Sodium | 200-250mg |
Tips and Variations
- You can experiment with the filling by adding finely chopped onions or grated carrots for added flavor and crunch.
- If you’re fasting, make sure the ingredients you use (such as salt and peanuts) are fasting-friendly.
- For a healthier version, try shallow frying the vadas in a little oil or using an air fryer for a crisp result with less oil.
Sabudana Vada, though originally a fasting food, is so delicious and satisfying that it has earned its place as a regular snack in many households. Its crispy texture and savory flavors make it irresistible and a great party appetizer or tea-time treat.
