A popular Maharashtrian snack and a much preferred dish during fasting days! This traditional Maharashtrian deep fried vadas are simple and easy to prepare as they require minimum ingredients like sabudana (tapioca pearls), potatoes and peanuts. Common problems that we could encounter while making Sabudana Vadas is that they soak up too much of oil or they tend to break when dropped into hot oil. To avoid this, completely squeeze out water from the soaked sabudana before making the vadas. If you feel binding is less, you can add Kuttu Ka Atta (Buckwheat flour) or Singhare Ka Atta (Water chestnut flour) to the mixture. Enjoy this crispy and crunchy vadas with green chutney or a bowl of chilled yogurt.
Details
4 servings
6-8 hours for soaking,<br>10 minutes for mixture
15 minutes
160 cal/piece
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Ingredients
Sabudana (Tapioca pearls) 200gms
Cumin seeds whole 10gms
Green chillies (chopped) 10gms
Boiled and mashed Potatoes 100 gms
Roasted and crushed Peanuts 60 gms
Coriander leaves (chopped) 10 gms
Salt to taste
Any Neutral Oil for frying
Directions
- Wash the sabudana in water until the water runs clear. This helps in removing excess starch and prevents sabudana from sticking together.
- Soak sabudana in water, adding just enough water to cover them. Adding too much water will make it mushy.
- Soak for 6-8 hrs, if possible overnight.
- After 6-8 hrs, check if the sabudana is ready by slightly pressing a sabudana between your fingers. It should squish easily. If it is not ready, sprinkle a little more water, mix gently, cover and let it sit for 30 more minutes.
- Drain and squeeze out excess water, if any, completely.
- Add the boiled and mashed potatoes, crushed peanuts, chopped green chillies, cumin seeds, chopped coriander leaves and salt.
- Mix well, check for seasoning and add more salt if required.
- Take a small portion of the mixture in your hands and shape them into patty or tikki.
- For Frying
- Heat oil in a kadai. Bring it to a medium heat.
- Drop a small piece of the mixture into the oil. If the oil is hot enough, the mixture will immediately rise to the surface.
- Gently slide in the sabudana vadas into the hot oil.
- Fry on both sides till golden brown.
- Remove the sabudana vada from the oil and transfer it to a perforated vessel or a paper towel to remove excess oil.
- Fry the vadas in batches to avoid cooling down of the oil. If the oil cools down, heat the oil again to the required temperature before frying.
- Serve hot crispy fried sabudana vadas with mint- coriander chutney or yogurt.
Chef’s Twist :-
Add some chopped vegetables like carrots, beans and cabbage. Shallow fry this in a pan or cook in a paniyaram pan for a guilt free version of the dish.