Sabudana Vada, or sago fritters, is a popular Indian snack often enjoyed during fasting periods, such as the Navratri festival. Made from soaked sabudana (sago pearls), mashed potatoes, crushed peanuts, and a medley of spices, these delicious fritters are deep-fried to golden perfection. Sabudana Vada boasts a unique, crispy exterior that gives way to a soft, melt-in-your-mouth center. The addition of aromatic spices and crunchy peanuts adds depth and complexity to the flavor profile, making it a cherished comfort food for many.
2medium-sizedapprox. 300g potatoes, boiled and mashed
1/2cuppeanuts
1-2green chilliesfinely chopped
1tspginger
1/2cupcoriander leaves / cilantro
1tspCumin (Jeera)
1tsplemon juice
Saltto taste
Oilfor deep frying
Instructions
Pre-Cooking Prep Steps
Rinse the sabudana thoroughly under running water to remove any impurities. Soak the sabudana in water for at least 4-5 hours or overnight, ensuring the water level is about an inch above the sabudana.
After soaking, drain the sabudana using a fine mesh strainer to remove excess water. Spread the drained sabudana on a kitchen towel or paper towel for about 15-20 minutes to further absorb any remaining moisture.
Boil the potatoes until tender, and then peel and mash them. Ensure there are no lumps.
Roast and coarsely crush the peanuts. You can do this using a mortar and pestle or a food processor, making sure not to over-process them into a paste.
Cooking Steps
In a large mixing bowl, combine the soaked and drained sabudana, mashed potatoes, crushed peanuts, chopped green chilies, grated ginger, chopped coriander leaves, cumin seeds, lemon juice, and salt. Mix all the ingredients thoroughly to form a uniform mixture.
Divide the mixture into equal portions and shape each portion into a small, flat, round patty. Ensure the patties are compact and smooth, with no cracks on the surface.
Heat oil in a deep frying pan or kadhai over medium heat. To test if the oil is hot enough, drop a small piece of the mixture into the oil; it should sizzle and float to the top.
Carefully slide the Sabudana Vada patties into the hot oil, frying them in small batches to avoid overcrowding the pan. Fry the patties until they turn golden brown and crispy on both sides, flipping them occasionally to ensure even cooking.
Once the Sabudana Vada are cooked, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to absorb any excess oil.
Serve the hot and crispy Sabudana Vada with your choice of chutney or yogurt dip for a delightful snack.
Notes & Tips
Be sure to drain the soaked sabudana well to avoid the patties from becoming too sticky and difficult to handle.
Adjust the spices and chilies according to your taste preferences.
If the mixture feels too moist, you can add a tablespoon or two of kuttu ka atta (buckwheat flour) or singhare ka atta
Nutrition Information (Note: Approximate)
Nutrition Facts
Sabudana Vada Recipe
Amount per Serving
Calories
316
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Sodium
101
mg
4
%
Potassium
607
mg
17
%
Carbohydrates
52
g
17
%
Fiber
7
g
29
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
144
IU
3
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
4
mg
20
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.4
mg
20
%
Vitamin C
25
mg
30
%
Vitamin E
0.1
mg
1
%
Vitamin K
8
µg
8
%
Calcium
38
mg
4
%
Iron
2
mg
11
%
Magnesium
61
mg
15
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.