Sabudana Vada

Crispy, mildly spiced, sago/tapioca pearl cutlets with potato and peanuts. Sabudana vada is vegan and gluten free, best served with green chutney consisting fresh coriander and mint.

Hello HTS Community

Sabudana vada, or sago (tapioca) pearl cutlets are one of the most popular deep fried Indian snacks. These crispy and chewy vadas are made with simple ingredients such as sabudana (sago/tapioca pearls), potato, peanuts, ginger and green chillies with basic spices.

Sabudana is made from processing the roots of cassava plant and are starch and carbs heavy in nature. Immensely popular during fasting, these vadas will keep you full and satiated for a long time. Living in Maharashtra for almost 10 years, I’ve had variety of these vadas, from the spicy ones to super crispy served with chutney or dahi. And this is one dish that I’ve enjoyed in all those varieties. Maharashtrians do make the best sabudana vada, hands down. Another favourite from Maharashtra is Corn Pakoda, crispy deep fried corn fritters are best enjoyed during rainy weather with hot tea.

This recipe is a fail proof method of making amazing sabudana vadas at home, that do not soak up much oil. They are crispy and chewy and can be enjoyed by all age groups.

If you like this recipe, do try other snack recipes from Hungry Tired Sleepy, like Cheese Chilli Balls, Bruschetta, and Zucchini Carrot Fritters.

Ingredients for Sabudana Vada with Green Chutney

• For Sabudana Vada
  • Sabudana (sago perals) – 1/2 cup
  • Water- 1/2 cup
  • Boiled potatoes- 2 medium
  • Ground peanuts – 1/4 cup
  • Green chillies- 2, chopped
  • Ginger- 1 inch, chopped
  • Salt- to taste
  • Sugar- 1 teaspoon
  • Cumin powder- 1/2 teaspoon
  • Lemon juice- 1 teaspoon
  • Oil- for deep frying
• For Green Chutney
  • Fresh coriander with stocks- 1 cup
  • Mint leaves- 10-12
  • Green chillies- 2
  • Sesame seeds- 1 teaspoon, optional
  • Salt- to taste
  • Cumin powder- 1/4 teaspoon
  • Lemon juice- 2 teaspoon

Steps:

For Green Chutney

• Thoroughly clean and wash fresh coriander and mint leaves. Put all ingredients of the chutney in a mixer jar and grind with 2 teaspoon of water.

• Adjust salt and use more water if required.

For Sabudana Vada

• Soak sabudana in half cup of water overnight, or at least for 5 hours.

• Mix all ingredients in a bowl, expect for oil, and taste to adjust spices.

• Put a little oil between your palms and take about a tablespoon of the mixture and shape it in a ball, and then gently press down to make a disc.

• Repeat with rest of the mixture. This quantity should give you about 8-9 medium sized vadas.

• Heat oil in a pot and at 180 degrees put 2-3 vadas and fry until beautifully golden from both sides. This should not take more than 2 minutes on high heat.

• Serve while hot with green chutney and hot tea.