Name: Sabudana Vada recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 6
Ingredients: Soaked Sago (Bhigoya Sabudana) - 250- Grams; Boiled Potato (Ubale Aloo) - 100- Grama; Finely Chopped Green Chilies (Barik Kati Hari Mirch)- 1- TBSP; Finely Chopped Curry Leaves (Barik Kate Curry Patta) - 1- TBSP; Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)- 1- TBSP; Coarsely Grinded Peanuts (Dardara Kuti Mungphali) - 2- TBSP; Oil - As per your requirement- 250- Grams; Rock Salt (Sendha Namak) - According to taste- 1- TSP

ABOUT Sabudana Vada RECIPE

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

Ingredients Serving: 6

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

Instructions

Wash and soak sago at least for 2 to 3 hour before cooking.
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
Apply oil on your palm and make small or medium vada and keep it aside
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
The vada will puff well and turn golden & crisp on the outside and remove and place them to kitchen tissue to drain excess oil
Now the dish is ready to be served to Green and tomato chutney

Similar Recipes