Crisp and crunchy on the outside and melt-in-mouth soft on the inside, this gluten-free snack is perfect for serving as appetizers or breakfast. A beloved Maharashtrian recipe, these vadas turn out incredibly crispy while maintaining a soft texture inside. Traditionally enjoyed during fasting, they are also a fantastic teatime snack when paired with green chutney and a hot cup of masala or ginger tea.
Why Make Sabudana Vada?
Fasting-Friendly: Perfect for fasting days, as they are made from sabudana (tapioca pearls) and potatoes, which are commonly consumed during religious observances. Delicious Flavor: The combination of spices and ingredients creates a mouthwatering taste, making them a popular choice for snacks or appetizers. Crispy Texture: The unique texture of crispy outer layers and soft interiors offers a delightful eating experience. Versatile Snack: Great for any occasion, whether as a breakfast item, teatime snack, or party appetizer. Gluten-Free: Ideal for those with gluten sensitivities or anyone looking for gluten-free options. Easy to Prepare: Simple ingredients and straightforward cooking methods make it an accessible recipe for home cooks.
Ingredients
Sago or Sabudana: Sabudana is made up of tapioca. The starch is extracted from tapioca roots and processed to make these different sized sabudana pearls. Also known as sago or tapioca pearl. Boiled Potato: I always have boiled potatoes in the fridge. So it is easier to make cutlets, tikkies and many other potato snacks. Always cool down potatoes before making any of these snacks it helps in the best texture! Peanuts: Roasted and skinned peanuts which are crushed into a coarse texture. Freshly Chopped Ingredients: coriander/cilantro, green chillies. Spices and Seasonings: Salt, black pepper
I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.
How to make it?
Soak Sabudana: Rinse sabudana thoroughly and soak it in just enough water to cover for 2-3 hours. After soaking, it will double in size. Squeeze out excess water and set aside. Prepare the Vada Mixture: In a bowl, mix grated or mashed boiled potatoes, soaked sabudana, grated paneer, chopped coriander, chopped green chillies, salt, and black pepper until well combined. Divide the mixture into 12-16 portions and shape them into round flat patties.
Fry the Vadas: Heat oil in a pan until smoking. Add the shaped vadas to the hot oil and reduce the heat to medium. Fry until golden brown on both sides, then drain excess oil on absorbent paper. Air Frying Option: Preheat the air fryer to 200°C for 5 minutes. Brush the vadas with oil, place them in a single layer, and air fry at 200°C for 5 minutes. Flip and air fry for an additional 3-4 minutes.
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