Maharashtrian · serves 2

Sabudana Vada

Crisp outside, soft inside, and they vanish faster than you can fry them.

35 min Some work Vegetarian

Ingredients

  • 1 cup sabudana, soaked overnight
  • 3 potatoes, boiled and mashed
  • 1/2 cup peanuts, roasted and crushed
  • 3 green chillies
  • 1 inch ginger
  • 1 tsp cumin
  • 1 tsp sugar
  • Coriander
  • Oil to fry

Method

  1. The soaked sabudana must be dry and separate — squeeze it in a cloth if it's wet, or the vadas burst in the oil.
  2. Mix everything. No water, no binding agent. The potato holds it.
  3. Shape into thick flat patties with wet hands.
  4. Medium oil — too hot and the outside browns before the inside cooks.
  5. 5 minutes, turning once, till deep golden and crisp.
  6. Curd with cumin, or peanut chutney.

Questions people ask about Sabudana Vada

How long does Sabudana Vada take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of potato in Sabudana Vada?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Sabudana Vada ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Sabudana Vada vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Sabudana Vada?

Curd with cumin, or peanut chutney. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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