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Sabudana Vada with peanut chutney

Sabudana  Vada Recipe 

I was never a “ fasting “ kind of a person, even though my Mom and other elders, in the family, used to regularly fast throughout the year . Somehow that idea of consuming fruits,milk,potatoes and sabudana  ONLY , the entire day, didn’t work for me. I felt  hungrier on the fasting days than normal. Its psychological ( I know ), …. When you aren’t allowed to do something, you end up doing just that.

I used to love having the delicious “fasting food”though, but used to have my normal meals too. Till date it’s the same for me( though I fast a couple of times in a year, but its difficult.)!

Sabudana / Sago is one thing that you are allowed to have , when you are fasting. And Sabudana vada recipe is the favourite for everyone (including me!).

Whenever I get to know that there’s an auspicious day coming up, and we have to fast…… I start planning the menu for that day. And sabudana vada ranks in the top picks!

Its crispy , spicy and hot !! enjoyed with a spicy peanut chutney!  Just switch off the Calorie Counter App of your brain( We should do it once in a while!) , and indulge!

SABUDANA VADA RECIPE

Print Recipe
Sabudana Vada with peanut chutney
Course snack
Cuisine indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
approx
Ingredients
  • 1 cup sabudana , soaked overnight
  • xbd cup bhagar/ vrat ke chawal , pressure cooked.
  • 3 potatoes , boiled and cut into small pieces
  • 4 Tbsps peanuts , dry roast and grind to a coarse powder
  • 2 green chillies , crushed in pestle mortar
  • 1 tbsp jeera
  • 2 tsp red chilli powder (adjust to taste)
  • to taste Salt
  • Oil for frying
Course snack
Cuisine indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
approx
Ingredients
  • 1 cup sabudana , soaked overnight
  • xbd cup bhagar/ vrat ke chawal , pressure cooked.
  • 3 potatoes , boiled and cut into small pieces
  • 4 Tbsps peanuts , dry roast and grind to a coarse powder
  • 2 green chillies , crushed in pestle mortar
  • 1 tbsp jeera
  • 2 tsp red chilli powder (adjust to taste)
  • to taste Salt
  • Oil for frying
Instructions
  1. Take all ingredients in a large bowl ( except oil) and mix. Shape this mixture into round patties.
  2. Heat oil in a heavy bottom pan / kadhai. Deep fry the sabudana patties 3-4 at a time, till golden brown.
  3. Remove on a kitchen tissue and serve hot with fresh curd or peanut chutney!
Recipe Notes

TIPS

  • Gently press the patties between your palms before frying. So that the sabudana doesn’t pop while frying.
  • If you don’t have bhagar, you can add 1 extra potato and prepare patties.
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