How to make Chilli Cheese Sabudana Vada - SK Khazana -
The popular snack sabudana vada made differently is just as delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), Green chillies (हरी मिर्च )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Chilli Cheese 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 Makai Murmuri Onion Meatballs Crackling Bhindi Prawn Puffs
Chilli Cheese Sabudana Vada - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 3-3.30 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chilli Cheese Sabudana Vada - SK Khazana Recipe
Sago (sabudana) soaked for 2-3 hours and drained 1 cup
Green chillies finely chopped 2
Jain Schezwan sauce 1 tablespoon
Cottage cheese (paneer) grated 1/2 cup
Processed cheese grated 1/2 cup
Peanuts roasted and crushed 2 tablespoons
Fresh coriander leaves finely chopped 1 tablespoon
Salt to taste
Sugar 1/2 teaspoon
Lemon juice 1 tablespoon
Large raw banana boiled, peeled and mashed 1
Green capsicum finely chopped 2 tablespoons
Oil for greasi to deep fry
Green chutney to serve
Tomato ketchup to serve
Method
Step 1
Take sago, peanuts, coriander leaves, salt, sugar, lemon juice and raw banana in a bowl and mix with your hand. Set aside to rest for a while.
Step 2
Take green chillies, capsicum, cottage cheese, processed cheese, Schezwan sauce and salt in another bowl.
Step 3
Divide the chilli cheese mixture into equal portions and shape into small balls.
Step 4
Grease your palms with some oil and divide the sago mixture into equal portions slightly more than the cheese balls. Place a chilli cheese ball in the centre of each sago portion, bring the edges together and shape into a vada.
Step 5
Heat sufficient oil in a kadai. Slide in the stuffed vadas gently into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Step 6
Serve hot with green chutney and tomato ketchup.
Most Visited Recipes
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.
