Sabudana Vada Gujarati
Crispy sago pearl fritters with peanuts and potato for Navratri fasting. Gujarat garba night snack — crunchy outside, soft inside, served with coconut chutney.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Sabudana (Tapioca Pearls) — 200 g (soaked)
- Potato — 100 g (chopped)
- Peanuts — 60 g (crushed)
- salt (optional) (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Wash the sabudana (tapioca pearls) well and soak in just enough water to cover them for 3 to 4 hours or overnight, until each pearl turns soft and can be pressed easily between your fingers. Drain any extra water completely.
- Boil the potato until soft, then peel and mash it well.
- Dry roast the peanuts, cool them and crush coarsely, either with a rolling pin or in a mixer with a couple of pulses.
- In a large bowl, combine the soaked sabudana, mashed potato and crushed peanuts.
- Add salt and mix everything well with your hands, pressing so the mixture binds together into a firm dough.
- Mix in the chopped coriander leaves, then divide the mixture into equal portions and shape each into a flat, round patty.
- Heat the oil in a kadai on medium flame until hot.
- Fry the vadas in batches, turning occasionally, until golden brown and crisp on all sides, about 3 to 4 minutes per batch.
- Drain on paper and serve hot, garnished with coriander leaves, alongside green chutney.
Common questions
- How many calories in one plate of Sabudana Vada Gujarati?
- 126 kcal per plate.
- How much cooking time?
- 490 min — 480 min prep, 10 min cooking.