Aloo Matar Sabudana Vada

Name: Aloo Matar Sabudana Vada
Cuisine: Indian
Ingredients: 1/2 cup Gram Flour (Besan); 1/2 tsp Carom Seeds (Ajwain); 1 tsp Roasted Cumin Powder; 1/2 tsp Red Chilli Powder; 1/4 tsp Turmeric Powder; 1/2 tsp Coriander Powder; Salt to Taste; 3 tbsp Sabudana/Sago Pearls; 1/2 cup Water; 1 cup Fresh Green Peas (Matar); 2 tbsp Mint Leaves (Pudina); 1/4 cup Coriander Leaves; 1 Green Chilli; 4-5 Curry Leaves; 1 tbsp Grated Ginger; 2 tbsp Oil; 1/2 tsp Cumin Seeds; Asafoetida (Generous Pinch); Green Peas Paste; 1/4 tsp Turmeric Powder; 1/2 tsp Red Chilli Powder; 1/2 tsp Coriander Powder; 1 tsp Dry Mango Powder (Amchur); Salt to Taste; 4 Large Potatoes (Steamed and Mashed); Cooking Oil (For Deep Frying)

Rosalyn John @rosalyn_kitchen227

#OIN
#Week4
#GreenPeasandSabudana

Old Ingredient New Recipe Challenge

"Presenting 'Aloo Matar Sabudana Vada,' a three-layer delight that redefines traditional flavors. The innermost layer boasts a velvety green peas paste, providing a burst of freshness. The middle layer features a comforting blend of steamed and mashed potatoes, adding a hearty touch. Lastly, the outermost layer is a golden-hued besan and sabudana batter, crisped to perfection. Each bite is a journey through layers of flavor, making this snack a culinary masterpiece that bridges the old and the new. Try it for a delightful twist on a classic!
#FoodInnovation #FlavorsUnleashed"
#InnovationInEveryBite #FoodRevolution"

#OIN
#Week4
#GreenPeasandSabudana

Old Ingredient New Recipe Challenge

Rosalyn John @rosalyn_kitchen227

#OIN
#Week4
#GreenPeasandSabudana

Old Ingredient New Recipe Challenge

#OIN
#Week4
#GreenPeasandSabudana

Old Ingredient New Recipe Challenge

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Ingredients

Besan-Sabudana Batter for the Outermost Covering:
1/2 cupGram Flour (Besan)
1/2 tspCarom Seeds (Ajwain)
1 tspRoasted Cumin Powder
1/2 tspRed Chilli Powder
1/4 tspTurmeric Powder
1/2 tspCoriander Powder
Salt to Taste
3 tbspSabudana/Sago Pearls
1/2 cupWater
Green Peas Paste for the Innermost Layer:
1 cupFresh Green Peas (Matar)
2 tbspMint Leaves (Pudina)
1/4 cupCoriander Leaves
1Green Chilli
4-5Curry Leaves
1 tbspGrated Ginger
For Cooking the Green Peas Paste:
2 tbspOil
1/2 tspCumin Seeds
Asafoetida (Generous Pinch)
Green Peas Paste
1/4 tspTurmeric Powder
1/2 tspRed Chilli Powder
1/2 tspCoriander Powder
1 tspDry Mango Powder (Amchur)
Salt to Taste
For the Middle Layer:
4Large Potatoes (Steamed and Mashed)
Cooking Oil (For Deep Frying)

Saved

Steps

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Firstly, assemble all the ingredients required to make “Aloo Matar Sabudana Vada “ a three layer sabudana bonda.
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To begin with, first to make the besan-sabudana batter for the outermost covering. In a large mixing bowl, add all the ingredients mentioned above under the heading “Besan-Sabudana Batter for the Outermost Covering”. Rinse the sabudana and add. Add water little at a time and mix until well combined. The batter should be lumpfree. The consistency of the batter should be thick but flowing. Set it aside for 2 hours.
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Next to make the green peas paste for the innermost layer. In a mixie grinder, add all the ingredients mentioned above under the heading “Green Peas Paste for the Innermost Layer” and make a coarse paste without water.
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Now to cook the green peas paste, heat oil in a pan. Add the cumin seeds and asafoetida and allow it to sizzle for few seconds. Add the prepared green peas paste and saute for a minute on low flame. Add all the spice powders ie. turmeric, red chilli, coriander and amchur. Add salt and cook it on low flame until all moisture is absorbed. It is done if it takes the shape of a ball. Switch off the flame and set the mixture aside to cool. Then shape into small lemon sized balls and set it aside.
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For the middle layer, wash, steam, peel and grate the potatoes. Steam in a steamer for 20 minutes or cook in a cooker for 5-6 whistles.
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Grease your hand with oil. Take a small portion of the mashed potatoes. Spread it over your palm. Place the peas mixture in the center. Bringing the ends together wrap the potato all around the peas mixture and seal it.
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Dip the prepared pea-potato ball in the besan-sabudana mixture. Make sure the batter is well coated all around the pea-potato ball. Heat oil for deep frying the aloo matar sabudana vadas. Fry on medium flame until golden brown on all sides.
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Drain on a wire strainer/skimmer spoon.
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Delicious Aloo Matar Sabudana Vada is ready. Serve it hot with chutney or ketchup.
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