Sabudana Vada | How to make Sabudana Vada

By sana Tungekar  |  6th Dec 2016  |  
4 from 1 review Rate It!
  • Sabudana Vada, How to make Sabudana Vada
Sabudana Vadaby sana Tungekar
  • Prep Time

    25

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

91

1

About Sabudana Vada Recipe

The never to let go Vada -Sabudana Vada!! Yummy fried stuff.Potato and sabudana with crunch of roasted peanuts with the punch of green chillies. It is a delicious combination.

Sabudana Vada, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Sabudana Vada is just mouth-watering. This amazing recipe is provided by sana Tungekar. Be it kids or adults, no one can resist this delicious dish. How to make Sabudana Vada is a question which arises in people's mind quite often. So, this simple step by step Sabudana Vada recipe by sana Tungekar. Sabudana Vada can even be tried by beginners. A few secret ingredients in Sabudana Vada just makes it the way it is served in restaurants. Sabudana Vada can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Sabudana Vada.

Sabudana Vada

Ingredients to make Sabudana Vada

  • 250 grams sabudana /Sago
  • Half kg potatoes
  • 100 grams peanuts
  • salt to taste
  • 3-4 green chillies
  • A small bunch corriander leaves
  • oil of choice to deep fry

How to make Sabudana Vada

  1. Soak sabudana at least over night if making next morning
  2. Soak in just enough water to cover the sabudana.
  3. Half an hour before making., the mix of Vadas, boil potatoes cool them
  4. Peel the potatoes keep aside
  5. Roast peanuts dry and discard the rubbed skin
  6. Crush peanuts coarsely
  7. Chop green chllies fine
  8. Mash potatoes in a bowl
  9. Add sabudana squeezing water. Add to mashed potatoes
  10. Add salt and green chillies
  11. Add the crushed peanuts
  12. Add chopped corriander
  13. Mash all very well into a dough
  14. Grease your palms and make portions of the mash into balls
  15. Flatten these balls into tikki shape
  16. Heat oil in deep kadai
  17. As oil heats well , start dropping in to fry on medium heat
  18. Fry Golden not brown, enjoy frying
  19. Serve hot.

My Tip:

Do not keep in fridge before frying. Make fresh and fry

Reviews for Sabudana Vada (1)

Akarshita prasad2 years ago

my favourite!
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