Sabudana Vada is a crispy delicious snack made by deep frying spiced sabudana and potato cutlets. This is traditionally a Maharashtrian recipe, but is now widely enjoyed across other parts of the country as well.
Sabudana vada is a popular recipe for vrats/fasts as it contains no onion and garlic. Sabudana (also known as sago or tapioca) is one of the most common ingredients used for making recipes for vrats during festivals like Navratras.
These vadas can be made as a snack or an appetizer. These are also popularly served on Indian Street Food stalls. These are typically served with Coriander Chutney, Tamarind Chutney or tomato ketchup.
To make Sabudana Vadas at home follow the detailed step by step recipe with photos posted below.
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Nutrition (per serving)
Ingredients For Sabudana Vada Recipe
- 1 Cup Sabudana (Sago/Tapioca Pearls)
- 2 Potatoes, boiled and mashed
- 1-2 Green Chillies, finely chopped
- 1/2 Cup Peanuts, roasted and coarsely ground
- 1/2 Teaspoon Cumin Seeds (Jeera)
- 2 Teaspoon Lemon Juice
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Coriander Powder
- 1/2 Teaspoon Cumin Powder
- 1 Teaspoon Salt or Rock Salt
- Oil for Frying
Step By Step Instructions With Photos For Sabudana Vada Recipe
Soak 1 cup of Sabudana (Tapioca) in water overnight for 5-6 hours. When they have become soft, drain all the water using a colander.
Boil, peel and mash 2 potatoes. Add them to a large mixing container along with the sabudana.
Roast and coarsely grind 1/2 cup of peanuts. Add these to the mixture as well.
Add Red Chilli Powder, Cumin Powder, Coriander Powder and Salt.
Also add 1-2 finely chopped green chillies, 1/2 teaspoon Cumin Seeds (Jeera) and 2 teaspoon lemon juice.
Mix all the ingredients well.
Divide them into small lemon sized portions and shape them into round flat patties.
Fry the patties in medium hot oil till they turn golden brown. Do not set the heat to a high setting, otherwise the vadas will not get cooked properly from the inside. Drain the excess oil on an absorbent paper.
Sabudana Vadas are ready. Serve them hot with coriander chutney, tamarind chutney or tomato ketchup.
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