હોમ પેજ / રેસિપી / Sabudana Vada

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Sabudana Vada

May-06-2020
Jaideep Singh (Jai Ki Rasoi Se)
240 મિનિટ
તૈયારી નો સમય
30 મિનિટ
રાંધવાનો સમય
6 લોકો
પીરસો
સૂચનાઓ વાંચો પાછળથી સેવ કરવું

Sabudana Vada રેસીપી વિશે

Festivals in our country are incomplete without delicious food, and Navratri is no exception. Therefore, a variety of dishes are made and served during this festival. Specific ingredients and vegetables are used for preparing delicious recipes during this festival. In "Jai Ki Rasoi Se" made one of the Maharashtrian delicacies "Sabudana Vada" a special snack which is very crispy, crunchy and melt in your mouth when served with tomato chutney #sabudana #sabudanavada #vada #fastingfood #snakcs #chutney #tamatotchutney #indianfood #foodie #vratkakhana #healthyfood #yummy #fastingrecipes #jaikirasoise #chefrecipe #chefstyle #navratrifood #vratrecipe #navratrirecipe #foodfood #desifood, #easyfood #tasty #recipeoftheday #breakfastdish #breakfastrecipe

રેસીપી ટૈગ

  • આસાન
  • મહારાષ્ટ્ર
  • પૌષ્ટિક
  • નવરાત્રી
  • સ્નેક્સ
  • વેજ

સામગ્રી સર્વિંગ: 6

  1. Soaked Sago (Bhigoya Sabudana) - 250- Grams
  2. Boiled Potato (Ubale Aloo) - 100- Grama
  3. Finely Chopped Green Chilies (Barik Kati Hari Mirch)- 1- TBSP
  4. Finely Chopped Curry Leaves (Barik Kate Curry Patta) - 1- TBSP
  5. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)- 1- TBSP
  6. Coarsely Grinded Peanuts (Dardara Kuti Mungphali) - 2- TBSP
  7. Oil - As per your requirement- 250- Grams
  8. Rock Salt (Sendha Namak) - According to taste- 1- TSP

સૂચનાઓ

  1. Wash and soak sago at least for 2 to 3 hour before cooking.
  2. In a mixing bowl add soaked sago, mash and add boiled potatoes, finely chopped green chilies, curry leaves, green coriander, coarsely grinded peanuts and season with rock salt according to taste. Mix all the ingredients
  3. Apply oil on your palm and make small or medium vada and keep it aside
  4. Heat oil in kadai or non stick pan, once the oil is add medium size vada and lowere the flame. Deep fry until golden flipping to and fro as need
  5. The vada will puff well and turn golden & crisp on the outside and remove and place them to kitchen tissue to drain excess oil
  6. Now the dish is ready to be served to Green and tomato chutney

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