How to make Sabudana Vada | Chef Sanjyot Keer

Crisp & super tasty
Sabudana Vadas are just pure love. Try this super easy breakfast recipe.
Save this and do give it a try!! 🥰

To make the mixture of sabudana vada, in a bowl add

SABUDANA 1 CUP (WASHED & SAOKED IN EQUAL AMOUNT OF WATER FOR 4-5 HOURS)
CRUSHED PEANUTS 3/4 CUP
CUMIN SEEDS 1 TSP
GREEN CHILLIES 2-3 NOS. (CRUSHED)
LEMON JUICE OF HALF A LEMON
SUGAR 1 TBSP
SALT TO TASTE
POTATOES 3 MEDIUM SIZED (BOILED)
FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
CURRY LEAVES 8-10 NOS. (CHOPPED)

Start mixing all the ingredients together lightly with your hands, once everything is well combined start mashing the mixture, make sure you are being gentle, you just have to mash it lightly to bind everything, applying excess pressure will crush the sabudana & it will ruin the texture of you vadas.

To check if your mixture is ready, take spoonful of mixture in your hand & try to make a roundel, if the roundel holds its shape nicely then your mixture is ready.

For shaping the vadas, apply a very little amount of water on your hands, take a spoonful of mixture & make a roundel of it by pressing it in your fist & rotating it.

Once you have formed a roundel, flatten it into a patty shape by patting it in between your palms & applying pressure, shape all the vadas in the same way.

To fry the vadas heat oil in kadhai or a deep pan, the oil should be moderately hot or around 175 C, carefully drop the vadas in hot oil & don’t stir for the initial minute or else the vadas might break or stick to the spider.

Fry the vadas on medium flame until crisp & golden brown, remove them using a spider & place them in a sieve so that all the excess oil drips off.

Your crispy hot sabudana vadas are ready.