Directions
Sabudana vada, also called ‘sabu vada’, is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to have when fasting.
Sabudana vada with a twist. Fusion with dahi ke kebab. The soft centre gives a really nice texture to the recipe. The recipe is a no onion no garlic recipe, Do try it guys!
Full recipe for Sabudana Vada bombs
Rest time: 4 hours
Prep time: 25 mins
Cooking time: 20 mins
Serves: 4 For soaking sabudana
Ingredients:
• Sabudana 1cup (sago)
Method:
• Wash the sabudana thoroughly ensuring with minimum starch.
• Soak the sabudana in equal parts of water for minimum 4-5 hours.
For filling Ingredients:
• Curd 2 cups
• Black pepper ½ tsp
• Black salt ½ tsp
• Jeera powder ½ tsp
• Garam masala ½ tsp
• Salt to taste
Method:
• Tie the curd in a muslin cloth and carefully squeeze out as much whey as possible and then leave it in a strainer or tie the curd for at least 2-3 hours.
• In a bowl add the hung curd, black pepper, black salt, jeera powder, garam masala and salt, mix well.
For making vadas
Ingredients:
• Potatoes 7-8 medium sized (boiled)
• Sugar 1 tbsp
• Lemon juice 1 tbsp
• Jeera 1 tsp (Cumin seeds)
• Green chillies 1-2 nos. (chopped)
• Fresh coriander leaves 2 tbsp (chopped)
• Curry leaves 1 tbsp
• Peanuts 1 cup (roasted & crushed)
• Salt to taste
• Oil for frying
Method:
• In a big mixing bowl mix and combine all the ingredients with soaked sabudana.
• Apply water on your palms, take a big spoonful of mixture and flatten it on your palm.
• Place a small spoonful of hung curd mixture in the centre, seal the edges and shape into a tikki.
• Heat the oil and fry the sabudana vada on medium high flame until crisp and golden brown.
• Allow the vada to be undisturbed for at least 1 minute and then flip the vadas so it cooks on both the sides evenly.
• Serve the vadas hot and crispy with sauce, chutney or any dip of your choice.
