Sabudana vada or cutlet is a Maharashtrian snack made using sago or tapioca pearls also known as sago, Sabudana, Sabbaki or Javvarisi in other Indian languages. Sabudanvada is also served during fasting or upvas/vrat, especially during Navratri or the festival of Janmashtami. Sabudana Khichdi, Sabudana kheer, Sabudana halwa, Sabudana Thalipeeth or other food made during fasting. This sabudana vada recipe is without peanuts, because in my house in any fast not allow peanuts. Sabudana vadas are crunchy and melt in the mouth. Sabudana is rich in iron and calcium which helps maintain bone health.
- 1 1/2 cup Sabudana/tapioca
- 3-4 medium size potatoes(boiled& mashed)
- 1tsp cumin seed
- 1-2 green chili(finely chopped)
- 1/4tspginger paste
- 4-5blck peppercorn(crushed)
- 1/4tsp Degi Lal Mirch powder
- 5-6Fresh Green Coriander String(finely chopped)
- Rock Salt to taste
- Oil for frying
- First, take a bowl to add Sabudana and soak with approx 1cup of water for 6-7 hour, after soaking sago will be soft.
- Take a big bowl to add soaked Sabudana, mashed potato, green chili, ginger paste, freshly chopped coriander, lemon juice, and allspice.
- Mix it very well with hand, make10-12 small patties, don’t make too thick as they can break.
- Heat oil in a wok(kadhai) until hot enough on medium flame, drop patties, cutlets or Sabudana vada in hot oil one by one not more3-4 and deep fry on medium flame.
- Deep fry till golden brown and crisp, drain on absorbent paper.
- Serve hot with green chutney, cool curd or yogurt.
- Make Sabudana vada one thing remember potatoes just should be boiled not over boiled or mushy. If potato will be mushy vada will break.
- If you don’t want fry you can use an appe nonstick pan for making Sabudana vada.