Sabudana vada

Name: Sabudana vada
Total time: 1200 s
Yield: 4people
Cuisine: Indian
Ingredients: 2 cup sabudana (tapioca pearls); 2 cup leftover chole- mashed; as per taste Salt; 1 green chili - chopped (optional); 1/4 tsp haldi; 1/4 tbsp garam masala; 1/4 Tsp kali mirch powder; 1/4 tsp sabzi masala; 1/4 tsp lal mirch powder; 1/2 tsp kasuri methi; 1 tbsp cornflour; 3-4 tbsp besan; 1 tbsp sooji; As needed Oil for frying; As required green chutney / tomato ketchup for serving

PRIYANSHU KARKI @cook_28997458

Sabudana vada, also called 'sabu vada', is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to have when fasting.
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PRIYANSHU KARKI @cook_28997458

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Ingredients

20mins

4people

2 cupsabudana (tapioca pearls)
2 cupleftover chole- mashed
as per tasteSalt
1green chili - chopped (optional)
1/4 tsphaldi
1/4 tbsp garam masala
1/4 Tspkali mirch powder
1/4 tspsabzi masala
1/4 tsplal mirch powder
1/2 tsp kasuri methi
1 tbspcornflour
3-4 tbspbesan
1 tbspsooji
As neededOil for frying
As requiredgreen chutney / tomato ketchup for serving

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Steps

20mins

1

Soaking sabudana -
Rinse and then soak ½ cup sabudana pearls in water covering them above from 1 to 2 inches, for 5 to 6 hours or overnight. Depending on the quality of sabudana you can even soak for 2 hours. When properly soaked, the sabudana pearl, should get mashed when pressed. If you feel some hardness in the center, then soak for some more time
2

Take chole and mash it very well in a bowl
3

Add the sabudana, cornflour, besan, sooji and give it a nice mix
4

Now, add some spices, salt, haldi powder, red chilli powder, garam masala, sbzi masala, kasuri methi, and kali mirch powder.
5

Mix very well.
6

Then form flat patties from the mixture. Keep the width of the patties to 1/3 inch as when cooking they cook quickly from outside. If you make thick tikkis, then the outsides become golden, but the center will feel raw. Since we are pan frying the sabudana tikki and not deep frying.
7

Heat little oil in a pan. Place the sabudana tikki in the pan.
8

When the base is lightly browned, flip and pan fry the other side.
9

Flip a couple of times more till they are crisp and golden from both sides.
10

Drain the fried sabudana cutlet on kitchen paper towels. fry the remaining batch in the same way.
11

Serve sabudana tikki hot or warm with green chutney and tomato ketchup.