Sabudana vada is a crispy and tasty deep fried tea time snack. This is a no onion no garlic vrat ka khana.
Sabudana vada is one of the most famous snack in Maharashtra. Made with potato, peanuts, sago pearls, it is so addictive as well as instant energy source.
I have been to Pune once, but I feel really bad that I missed to taste this once to know this authentic taste of the vada. My little co-sis have told it will be really delicious as they live in Pune.
I was thinking to try this for long time but never had a recipe, Finally my friend Sangeeta read my mind seems. She sent the picture of sabudana vada through whats app, that she made for a get together dinner. I really drooled over it.
I asked for recipe and she sent it immediately, I was surprised by the simplicity of the recipe. After trying kichdi, all similar ingredients for this as well, but I liked this one better, obviously, its deep fried, so sure it will be tastier.
Since Navratri is fast approaching, this would help many of you for making get together or for your family’s evening snack. Its soft from inside and crispy outside, just no one can stop eating. Too good to resist!
Why my sabudana vada does not hold it’s shape while frying?
- Make sure to soak the sago longer enough.
- To troubleshoot, use more binding agent like potato or rice flour.
- Do not over cook potato as it will retain water, make the vada dissolve in oil.
- 1 cup Sago – 1 cup
- 2 Potato – 2 small
- ¼ cup Peanut – ¼ cup
- 2 Green chilli – 2 chopped
- 2 tbsp Coriander leaves chopped – 2 tbsp
- 2 tsp Lemon juice – 2 tsp
- 1 tbsp Rice flour Avoid when fasting
- Salt – As needed
- Oil – for deep frying
- Soak sago for 4 hours. My sago is black pepper sized. Depending on the size, the soaking time will differ. Cook potato just right without over cooking.
- Roast the peanuts in medium flame to ensure even roasting. Cool down. If its with skin, remove skin.
- Powder peanuts coarsely. Squeeze the sago properly, with out mashing it, peel potato, mash it, place all the ingredients in a mixing bowl.
- Mix everything, no need to add any water. It will form a dough together.
- Make equal sized balls out of it and if you want you can make patties too ready and arrange in a plate while the oil is getting heated.
- Slide the patties and deep fry in medium flame.
- Cook both sides golden brown. Drain in paper towel.
- Soak just right, not too long. If you press the soaked sago in between two fingers, the center should be soft.
- Overcooking will make the potatoes retain water and make the vada sticky and soggy.
- Make sure the oil is hot while you drop the patties and later cook in medium flame to ensure even cooking.
- Sago should be more and the potatoes is just to bind it together. So Use only one potato if its medium sized, mine was very small. so used 2.
- Rice flour is for crispiness, do not skip it.
- Use good quality sago, and minimum use the black pepper size I have used or larger than that.
Sabudana vada method:
1. Soak sago for 3 – 4 hrs. My sago is black pepper sized. Depending on the size, the soaking time will differ. Cook potato just right as well.
2. Roast the peanuts in medium flame to ensure even roasting. Cool down.If its with skin, remove skin.
3. Powder coarsely. Squeeze the sago properly, with out mashing it, peel potato, mash it, place all the ingredients in a mixing bowl.
4. Mix everything, no need to add any water. It will form a dough together.
5. Make equal sized balls out of it and if you want you can make patties too ready and arrange in a plate while the oil is getting heated. Slide the patties and deep fry in medium flame.
7. Cook both sides golden brown. Drain in paper towel.
Serve hot, can have as such, if you want, try green chutney as side dish. The peanuts add a nice texture for this vada.