Sabudana vada, also known as sago fritters, is a popular snack in India that is typically served during the fasting season or as a snack at parties and gatherings. It is made with tapioca pearls, also known as sabudana, which are soaked and then mixed with boiled potatoes and spices to form a dough. The dough is then shaped into small balls and deep-fried until crispy and golden brown.
Crispy Sabudana Vada for Vrat/fasting
Sabudana vada, also known as sago fritters, is a popular snack in India that is typically served during the fasting season or as a snack at parties and gatherings. It is made with tapioca pearls, also known as sabudana, which are soaked and then mixed with boiled potatoes and spices to form a dough. The dough is then shaped into small balls and deep-fried until crispy and golden brown.
Ingredients
Instructions
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- Rinse the sabudana under cold running water and soak in water for about 2-3 hours.
- In a bowl, mix together the mashed potatoes, green chili, ginger, coriander leaves, and salt.
- Drain the sabudana and add it to the potato mixture. Mix well until the sabudana is evenly coated with the potato mixture.
- Shape the mixture into small balls or patties.
- Heat the oil in a deep pan over medium heat. Once the oil is hot, add a few of the sabudana vada and fry until they are golden brown and crispy, about 2-3 minutes on each side.
- Remove the sabudana vada from the oil using a slotted spoon and drain on a paper towel.
- Repeat the process with the remaining vada.
- Serve the sabudana vada hot with fasting friendly chutney.
Nutrition Facts
Serving Size 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soaking the sabudana for the correct time is crucial for the vada to turn out well. If the sabudana is not soaked for long enough, it will not become soft, and the vada will not hold its shape. On the other hand, if it is soaked for too long, it will become too soft and mushy. The nutritional values mentioned below may vary depending on the specific ingredients and serving size of the sabudana vada. It is best to refer to the nutritional information the manufacturer or restaurant provides. If the dough is too dry and crumbly, you can add a small amount of water or yoghurt to moisten it and make it easier to shape. For added flavour and texture, you can also add other ingredients to the dough, such as crushed peanuts or grated coconut. For a variation, try adding some boiled green peas to the dough for a more flavorful and colourful vada. Frying
