Name: Sabudana Vada Burgers recipe by Lata Lala at BetterButter
Prep time: 255 min
Cook time: 15 min
Total time: 270 min
Yield: 2
Ingredients: To make sabudana vadas :; 1 cups of soaked sago/sabudana; 2 medium sized, boiled potatoes; 2 green chillies; 3-4 tbsp, chopped coriander; 1/2 cup roasted and crushed peanuts; 1/2 tsp sugar; Salt to taste; Oil/ghee to deep fry; Shredded carrorts 1; To make pickled cabbage:; Shredded cabbage 1 small bowl; Vinegar 1 tsp; Sugar 1 tsp; To make curd dip:; Mint coriander chutney 1 cup; Curds 6 spoons; Crushed peanuts 1/2 cup; Salt to taste; Cumin Powder 1/2 tsp; Burger buns 2

ABOUT Sabudana Vada Burgers RECIPE

A sweet little desi twist to regular veg or chicken Patty burger. And instead of mayonnaise my twist is I have used Curd dip which is actually eaten with sabudana vadas in Maharashtra.

Ingredients Serving: 2

To make sabudana vadas :
1 cups of soaked sago/sabudana
2 medium sized, boiled potatoes
2 green chillies
3-4 tbsp, chopped coriander
1/2 cup roasted and crushed peanuts
1/2 tsp sugar
Salt to taste
Oil/ghee to deep fry
Shredded carrorts 1
To make pickled cabbage:
Shredded cabbage 1 small bowl
Vinegar 1 tsp
Sugar 1 tsp
To make curd dip:
Mint coriander chutney 1 cup
Curds 6 spoons
Crushed peanuts 1/2 cup
Salt to taste
Cumin Powder 1/2 tsp
Burger buns 2

Instructions

Wash the sago with water 2-3 times and discard all the water and leave it covered for 4 hours.
Apply about 2-3 tsp of yogurt while leaving it to soak, this imparts a mildly sour taste to the vada.
Mix all the other ingredients into the sago and mix properly.
Heat oil or ghee on a medium flame, take a lime ball sized vada mix and flatten it and smoothen the edges.
Deep fry in oil or ghee till golden brown in colour, for best result fry in ghee.
Remove on the kitchen towel or tissue paper to soak excess oil/ghee.
To make pickled cabbage:
In a pan saute shredded cabbage with a little oil. Add vinegar and sugar. Add salt to taste.
Method for Green-Peanut Curd chutney /dip:
Grind together a cup of chopped coriander with 6 large spoons yogurt, 1/2 cup roasted peanuts, 2 green chillies, salt and half teaspoon cumin to a smooth paste.
Add a little water to adjust the consistency.
Now to assemble the Burger: Cut the Burger bun in to half. Toast it in butter on griddle.
Apply green peanut curd chutney on the both sides of bun. Place pickled cabbage over it. Place grated carrots over it.
Place sabudana wada over it. Cover the other half of bun. Secure it with toothpick. Serve with Curd dip.

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