🇮🇳 Indian Vegetarian

Maharashtrian Sabudana Vada

Name: Maharashtrian Sabudana Vada
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Ginger Garlic Paste; to taste Salt; 2 Green Chili; 1/2 tsp Turmeric Powder; for deep frying Vegetable Oil; 3 medium, cubed Potato; a pinch Asafoetida; 1/2 cup, roasted Peanuts; 1 cup Gram Flour; 1/2 tsp Ajwain; 2 tbsp Rice Flour; 1 cup, soaked Sago (Sabudana)

🇮🇳 Indian

Fasting-day sabudana vada, crackly outside, chewy inside. Hot oil, thick batter, monsoon weather optional — India's favourite snack format. Plate with fried green chilies and a dusting of chaat masala.

Prep 18 min Cook 15 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tsp
Saltto taste
Green Chili2
Turmeric Powder1/2 tsp
Vegetable Oilfor deep frying
Potato3 medium, cubed
Asafoetidaa pinch
Peanuts1/2 cup, roasted
Gram Flour1 cup
Ajwain1/2 tsp
Rice Flour2 tbsp
Sago (Sabudana)1 cup, soaked

Instructions

1
Combine the sago (sabudana) with the potato and the flours; add water slowly — the batter should coat a spoon, not run off it.
2
Heat oil for deep-frying to 175C — a crumb of batter should rise immediately, fizzing, without darkening fast.
3
Fry in batches of six or so, nudging them apart; crowding drops the oil temperature and the crunch.
4
Cook three to four minutes a side until the sizzle quietens, then drain on a wire rack.
5
Eat immediately — a fritter's glory is measured in minutes.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Video: Sabudana Vada | Navratri Special Recipe | बनाइये कुरकुरे साबूदाने वड़े | Chef Sanjyot Keer · on YouTube