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Sabudana Vada Recipe:
1/2 cup Sabudana (small tapioca pearls)
2 large Potatoes, boiled
1/4 cup Peanuts, roasted and coarsely crushed
1 teaspoon Sesame Seeds
1 Green Chilli, deseeded and finely chopped
1/2 teaspoon grated Ginger
1½ tablespoons Coriander Leaves, finely chopped
1/2 teaspoon Cumin Seeds
1/4 teaspoon Garam Masala Powder
1 teaspoon Lemon Juice
1 teaspoon Sugar (optional)
1/3 cup Water (to soak sabudana)
step-1 :Wash sabudana and soak them for 2½ hours in 1/3 cup water.
step-2 :You will notice size of sabudana pearl would increase in couple of hours.
step-3 :Place them in sieve, drain excess water and keep aside for 1½ hours. This process will make them non-sticky.
step-5: Peel and grate boiled potatoes in a large bowl.
step-6: Add drained sabudana, coarsely crushed peanuts, sesame seeds, green chilli, ginger, coriander leaves, cumin seeds, garam masala powder, lemon juice, sugar and salt.
step-7 :Mix all ingredients well and make a soft dough like mixture.
step-8 :Divide it into 12 equal lemon size portions. Give them a round shape of ball and press a little between your palms and flatten like pattie. If mixture is sticky, then grease your palms with a small amount of oil.
step-9 :Heat oil in a frying pan over medium heat for deep frying. When it is medium hot, slowly slide 3-4 patties in it. When top surface turns light brown, flip them and deep fry until golden brown on both sides. Drain prepared sago vada and transfer them to a plate. Deep fry the remaining vadas. Crispy sabudana vadas are ready; serve them hot with tamarind chutney, spicy green chutney and curd.