How to make SABUDANA VADA -
Crispy, crunchy and 'oh so good' - Sabudana Vadas are an all-time favourite snack for everyone.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), Chutney
Cuisine : Indian, Maharashtrian
Course : Snacks and Starters
For more recipes related to SABUDANA VADA checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like Breakfast Roll Taco Toast Alu Ke Roll Veg Bhakarwadi - SK Khazana
SABUDANA VADA Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 6-7 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for SABUDANA VADA Recipe
Sago (sabudana) ,soaked 1 1/2 cups
Chutney
Scraped coconut 1/2 cup
coriander leaves 1/2 cup
Green chilli 1
Cumin seeds 1/2 teaspoon
Roasted peanuts 2 tablespoons
Salt to taste
Sweetened Yogurt
Yogurt ,chilled 1/2 cup
Powdered sugar 1 1/2 tablespoons
Salt a pinch
Vada
Potatoes ,, boiled, peeled and mashed 3 medium
Ginger-green chilli paste 2 teaspoons
Salt to taste
Cumin seeds 1 teaspoon
Roasted and crushed peanuts 3/4 cup
Lemon 1/2
Oil to deep fry
Method
Step 1
To make the chutney, put coconut in a mixer jar, add coriander leaves, green chilli, cumin seeds, roasted peanuts, salt and ¼ cup water and grind to a fine paste.
Step 2
To make sweetened yogurt, take yogurt in a bowl. Add powdered sugar and salt and mix well.
Step 3
To make the vada mixture, take soaked sago in a large plate. Add potatoes, ginger-green chilli paste, salt, cumin seeds, peanuts and squeeze the juice of lemon and mix till well combined.
Step 4
Grease your palms with oil, take a portion of the vada mixture, shape it into a ball and slightly flatten it to shape like a vada.
Step 5
Heat sufficient oil in a kadai.
Step 6
Gently slide in the vades into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
Step 7
Serve hot with prepared chutney and sweetened yogurt.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
