Sabudana Vada is a famous Maharashtrian Snack. In North India, this is also known as Sabudana Ke Pakode. Sabudana, known as Sago in English, is a starch pearl made from Tapioca or Cassava. This fritters is best served with green coriander chutney. Kids will like it with tomato ketchup.
Ingredients used for Sabudana Vada :
The following ingredients are for approximately 2 Dozen Sabudana Vada.
- Prep Time – 30 mins.
- Cooking Time – 20 mins.
- Total Time – 50 mins
- 4 boiled potatoes
- 1 bowl soaked Sabudana
- Chopped Coriander
- 4 tablespoons bread crumbs
- 2 teaspoon Cornflour
- Juice of 1 lemon
- 2 Pcs Green chillies (Chopped)
- Salt, as per taste
- Jeera powder (Roasted Cumin seed powder)
- Black salt as per taste
- Finely chopped Ginger
- Oil for frying. (Coconut oil / Mustard Oil / Refined Vegetable Oil)
Stepwise procedure to make famous sabudana vada:
- Take the boiled potatoes in a bowl and mash them properly. Add soaked sabudana and chopped coriander to the mashed potatoes and mix it well.
2. Add bread crumbs, green chillies, ginger, salt , black salt, cumin powder and cornflour to the mixture prepared in step #1 and mix it well.
3. Now our dough is ready to make Sabudana Vada rolls. We roll the vada in our hands and give it an elliptical shape. You can make round as well.
4. We will heat the oil in deep frying pan. I am using refined vegetable oil here. You can use any oil that best suits your taste. Like any fritters, you need to make sure that the oil is hot. Do not put the rolls in mildly warm oil. Put a little dough to check if the oil is hot. Once the oil is heated we will put the rolls one by one into the frying pan. Do not touch the rolls in the pan, as it may break.
5. Wait for the fritters to turn golden brown and then take it out of the pan. We will take out the Sabudana Vada and put it on tissue paper so that extra oil is absorbed. Now our sabudana vada is ready to eat.
6. Serve the hot Sabudana Vada (Sago Fritters) with Green Chutney.
Important Points to be noted in Sabudana Vada (Sago Fritters) Recipe:
- Oil Temperature – Oil must be hot while dipping the rolls in it. Check the oil temperature by putting a little dough in it. If it fries instantly, that means oil is hot. Else the fritters will soak a lot of oil.
- Type of oil – You may use any oil that is commonly used in your kitchen for frying.
- Crisp texture – The crisp texture comes from the bread crumbs and sabudana. We use corn flour as a binding agent.
- Type of Sabudana and soaking time – You may use any size of Sabudana (Sago). Soaking time is about 1 hr. It will swell when soaked well.
- Don’t Stir the rolls too much when frying else they will break or soak a lot of oil.