How to make Sabudana Vada-SK Khazana -

A popular snack mostly eaten during vrat

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago (sabudana) (साबुदाना), Oil (ऑइल)

Cuisine : Maharashtrian

Course : Snacks and Starters

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For more recipes related to Sabudana Vada-SK Khazana checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like Garlicky Fish, Royal Carrot Cake, Sandwich Platter, Masala Fried Egg.

Sabudana Vada-SK Khazana

Sabudana Vada-SK Khazana Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 7-8 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sabudana Vada-SK Khazana Recipe

  • Sago (sabudana) soaked for 8 hours and drained 2 cups

  • Oil for deep-frying

  • Medium potatoes boiled, peeled and mashed 2

  • Roasted peanuts crushed 1/4 cup

  • Ginger-green chillies paste 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Lemon juice 1/2 tablespoon

  • Green coconut chutney to serve

  • Lemon wedges to serve

Method

Step 1

Heat sufficient oil in a kadai.

Step 2

Take sago in a bowl, add potatoes, peanuts, ginger-green chilli paste, coriander leaves, salt and lemon juice and mix well.

Step 3

Divide the sago mixture into equal portions, shape into balls and flatten them lightly between your palms to make vadas.

Step 4

Put the vadas in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 5

Serve hot with green coconut chutney and lemon wedge.

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MasterChef Sanjeev Kapoor

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.