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Sabudana Vada
Navratri is a time for celebration, devotion and delicious fasting recipes that bring comfort to every home. If you're looking for a snack that's crispy, satisfying and easy to prepare during the festive season, Sabudana Vada is the perfect choice. Made with soaked sabudana, potatoes, roasted peanuts and fried until golden in P Mark Kachi Ghani Mustard Oil, these vadas are packed with flavour and make a wonderful accompaniment to a hot cup of tea or a festive vrat thali.
Ingredients for Sabudana Vada
Sabudana (Sago pearls): 2 cups, soaked for 5–6 hours and drained
Potatoes: 3 medium, boiled and mashed
Roasted peanuts: ½ cup, coarsely crushed
Green chillies: 2, finely chopped
Fresh coriander: 2 tbsp, finely chopped
Cumin seeds: 1 tsp
Rock salt (or regular salt): to taste
P Mark Kachi Ghani Mustard Oil: for deep frying
Method for Sabudana Vada
Wash and soak the sabudana for 5–6 hours, or overnight, until the pearls become soft. Drain any excess water before using.
In a large mixing bowl, combine the soaked sabudana, boiled and mashed potatoes, crushed roasted peanuts, chopped green chillies, fresh coriander, cumin seeds and salt.
Mix everything until the ingredients are evenly combined, and the mixture holds its shape. If needed, mash the potatoes further to help bind the mixture.
Divide the mixture into equal portions and shape them into small, flat, round vadas.
Heat P Mark Kachi Ghani Mustard Oil in a kadhai over medium heat. Once the oil is hot, gently slide in the prepared vadas.
Fry the vadas in batches until they are golden brown and crisp on both sides. Remove with a slotted spoon and place them on a plate lined with a paper towel to absorb any excess oil.
Serve the Sabudana Vadas hot with coriander chutney, peanut chutney or sweetened curd for a wholesome and satisfying snack.
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