Easy Sabudana Vada with Arrowroot Powder Recipe
This delightful Maharashtrian snack, known for its crispy exterior and soft, flavorful interior, combines the unique textures of tapioca pearls and arrowroot powder, making it an ideal treat for any occasion. Perfect for fasting days or simply as a delicious snack, these vadas are best enjoyed with a side of tangy chutney and a steaming cup of masala chai.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sabudana (Tapioca Pearls) | 2 cups (soaked in 3 cups water for 5 hours) |
| Potatoes (Aloo) | 3 (boiled and mashed) |
| Arrowroot flour | 4 tablespoons |
| Cumin seeds (Jeera) | 2 teaspoons |
| Green chilli paste | 2 tablespoons |
| Salt | To taste |
| Sugar | 1 tablespoon |
| Roasted peanuts (Moongphali) – powdered | 5 tablespoons |
| Lemon juice | 1 teaspoon |
| Sunflower oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200-250 |
| Protein | 4g |
| Carbohydrates | 30g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Fats | 9g |
Instructions
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Preparation of Ingredients: Begin by gathering all your ingredients. Ensure the sabudana (tapioca pearls) are properly soaked for at least five hours, allowing them to soften and swell. Drain any excess water before using.
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Mixing the Batter: In a large mixing bowl, combine the soaked sabudana, boiled and mashed potatoes, arrowroot flour, cumin seeds, green chilli paste, salt, sugar, roasted peanuts, and lemon juice. Use your hands to mix everything thoroughly until all ingredients are well incorporated into a cohesive batter.
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Shaping the Vadas: Once the mixture is ready, take a small portion and shape it into lemon-sized balls. Flatten these balls slightly with your palms to form patties. Ensure that they hold their shape to prevent them from breaking during frying.
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Heating the Oil: In a deep frying pan, pour in enough sunflower oil to allow for deep frying. Heat the oil over medium heat until it reaches the right temperature for frying. You can test the oil’s readiness by dropping a small piece of the mixture into it; if it sizzles and rises to the surface, the oil is hot enough.
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Frying the Vadas: Carefully add the prepared patties into the hot oil in batches, being mindful not to overcrowd the pan. Fry them on medium heat, turning occasionally, until they achieve a beautiful golden brown color on all sides, which should take about 5-7 minutes.
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Draining Excess Oil: Once fried, remove the vadas from the oil and place them on oil-absorbent paper to soak up any excess oil, ensuring a crispy texture.
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Serving Suggestions: Serve the Easy Sabudana Vada with Arrowroot Powder hot and crispy, accompanied by refreshing green coriander and coconut chutney, along with a steaming cup of masala chai for the perfect evening snack experience.
Conclusion
These Easy Sabudana Vadas with Arrowroot Powder embody a wonderful blend of flavors and textures that are sure to please anyone who tries them. Not only do they make for an excellent snack during festivals or fasting periods, but they are also a delightful addition to any meal. Enjoy this traditional Maharashtrian recipe that brings warmth and joy to your culinary repertoire!
