Sabudana Vada with a Twist

Ingredients

• 1 cup (200g) sabudana (tapioca pearls) 1 cup (200g) sabudana (tapioca pearls)
• 2 medium-sized potatoes, boiled and mashed 2 medium-sized potatoes, boiled and mashed
• 2 tablespoons peanuts, roasted and coarsely ground 2 tablespoons peanuts, roasted and coarsely ground
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 2g
• Protein: 3g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sabudana under cold water until the water runs clear. Soak the sabudana in water for 4-5 hours or overnight until they become soft and plump.
2. 2.
   Drain the soaked sabudana using a strainer and transfer them to a mixing bowl.
3. 3.
   Add mashed potatoes, roasted peanuts, green chilies, ginger, cumin seeds, lemon juice, coriander leaves, and salt to the bowl. Mix well to combine all the ingredients.
4. 4.
   Divide the mixture into small portions and shape them into round patties.
5. 5.
   Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, carefully slide the vadas into the oil and fry them until they turn golden brown and crispy on both sides.
6. 6.
   Remove the vadas from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
7. 7.
   Serve the Sabudana Vada hot with mint chutney or yogurt dip.

Treat your ingredients with care...

• Sabudana (tapioca pearls) — Make sure to rinse the sabudana thoroughly to remove any impurities before soaking. Soak them for the recommended time to achieve the desired softness.
• Potatoes — Boil the potatoes until they are fully cooked but not mushy. This will ensure a smooth texture when mashed.
• Peanuts — Roast the peanuts until they turn golden brown for a nuttier flavor in the vadas.

Tips & Tricks

• Soaking the sabudana for the right amount of time is crucial. If soaked for too long, they can become mushy, and if not soaked enough, they will remain hard.
• Adding a small amount of rice flour or arrowroot powder to the mixture can help bind the vadas better.
• To make the vadas extra crispy, you can double-fry them. Fry them once until they are lightly golden, then remove and let them cool. Fry them again until they turn golden brown and crispy.

Serving advice

Serve the Sabudana Vada hot as a snack or appetizer. They pair well with mint chutney, tamarind chutney, or yogurt dip. Garnish with some fresh coriander leaves for an added touch of freshness.

Presentation advice

Arrange the Sabudana Vada on a serving platter, garnish with a sprinkle of chaat masala, and serve with a side of mint chutney. The golden-brown color and crispy texture of the vadas will make them visually appealing.