Sabudana Vada is a famous Maharashtrian snack. This light and firm sabudana vada aren’t just enjoyable to eat a tidbit yet, in addition, a favoured fasting nourishment for fasting days and celebrations like Navratri.
All you need is:
- 1 Cup Sabudana
- 3-4 Medium Sized Potatoes
- Green Chilies, to taste
- Half Inch Ginger,
- Finely grated Coriander Leaves
- Salt to taste
- Red Chili Powder – 1 Tsp
- Amchur – 1 Tsp
How to Prepare Sabudana vada?
- Soak Sabudana in water for 2-3 hours. The water should be enough to cover the sabudana. If you add more water they will become mushy. Also, boil and peel potatoes.
- Put the potatoes in a bowl and mash them using a potato masher or simply with your clean hands.
- Add pre-soaked sabudana to potatoes. Drain water before adding to potatoes, if any. Add red chilli powder, chopped coriander leaves, chopped green chillies, finely grated ginger, salt and amchur. Combine them together using your fingers.
- Pour Oil in a pan and let it heat on a medium-low flame. I plan to use little oil to fry them so Iam using a flat bottom pan. If you wish to deep fry them you can pour oil in a wok by all means. Also, you can use Paniyaram or Appe Maker Pan for oil-free sabudana vada.
- Take little mixture in your palms and shape it into a croquette or tikki. Make them thin so that they cook till inside even on frying. Remember we are not deep frying them. You can roll them into balls if you like.
- Put them on the pan to fry with hot oil.
- Cook on both sides till they acquire a golden brown colour.
- Transfer them on a kitchen paper towel so that extra oil can be absorbed by the paper. Remove them after a minute or else the paper might stick to the croquettes.
- Serve them hot with Pudina Chutney or Spinach Coriander Chutney without onion garlic.
Try this healthy Sabudana Vada Recipe at your home and please let us know your opinion in the comment section.
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