Sabudana Vada(Vrat ka khana) | Aloo Sabudana Vada Recipe

 As its Navarathri now and some people observe fasting and prepare no onion, no garlic, no grains recipes to offer God as Nivedyams. Those who observe Navarathri Fasting, here's sharing one of the easiest sabudana vada recipe with step by step pictures, I usually make this sabudana Vada during Shravan Somvar Vrat. Sabudana vada is nothing but a deep fried patties made using sago/Tapioca pearls, mashed potato, roasted and crushed peanuts as main the ingredients. These vadas are crispy, flavorful and delicious snack that you can make anytime and enjoy with a cup of hot Tea or Coffee.

Sabudana Vada Recipe

Prep Time : 1-1.30 hrs | Cook Time : 25 Minutes

Recipe Category : Snack | Recipe Cuisine : Indian

Makes   10 vada

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Ingredients

1. Sago Pearls/Sabudana   1 cup
2. Potato   1 medium (boiled and mashed)
3. Green Chilli  2-3(finely chopped)
4. Roasted Peanuts   1/4 cup(coarsely ground)
5. Cilantro   2 tbsp(finely chopped)
6. Cumin Powder    1/2 tsp
7. Lemon Juice   1/2 tsp
8. Salt   to taste(use rock salt or pink salt if fasting)
9. Oil   to deep fry

Method
First wash and soak Sago pearls for minimum 1 hour or until the sago pearls turns soft and puffy.
Once done, wash again in a fine colander and drain the excess water well.
Boil potato and mash well and keep ready, also roast peanuts peel the skin and pulse the roasted peanuts in blender to a coarse powder.
Now take sago pearls and mashed potato in a bowl and mix well.
To it, add finely chopped green chilli, ginger, cilantro, roasted and ground peanuts and mix everything well.
Lastly add lemon juice and cumin powder, combine everything well and divide the mixture into 12 equal balls and shape them to vada by pressing the ball in between your palms.
Heat oil in a kadai to deep fry, when it is hot slide the shaped sago vada gently and fry well in medium heat until it turns crisp and golden brown.
That's it..Sabudana Vada ready.
Notes:
I measured sago pearls using 160 ml cup. For that i used 1 medium potato.
Adjust green chilli to your taste and desired spice level. You can also use chilli powder instead of green chilli.
Soaking Sabudana is important, soak at least for 1 hour, I left mine for more than 2 hours. Drain the soaked sago pearls well and make sure the sago-potato mixture is dry.
You can also add 1-2 tsp of rice flour if you are not making it for fasting days.