🇮🇳 Indian Vegetarian

Sabudana Vada Air Crisp

Name: Sabudana Vada Air Crisp
Prep time: 21 min
Cook time: 20 min
Total time: 41 min
Yield: 3 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

Sago vada with peanut crunch, the fasting snack of Maharashtra done lighter. Hot oil, thick batter, monsoon weather optional — India's favourite snack format. Best with green chutney and a rain outside.

Prep 21 min Cook 20 min Serves 3 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
Mix the sago (sabudana) into a seasoned batter with the peanuts, resting it ten minutes so the flours hydrate.
2
Heat oil for deep-frying to 175C — a crumb of batter should rise immediately, fizzing, without darkening fast.
3
Slide the batter in with two spoons — rough, craggy shapes fry crispest.
4
Let them take their colour slowly; deep gold means cooked centres and shattering crust.
5
Eat immediately — a fritter's glory is measured in minutes.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Watch how it's made

Video: Crispy Sabudana Vada Recipe 2 Ways | Air Fryer Sabudana Vada | Baked Sabudana Vada | साबुदाना वड़ा · on YouTube