Sabudana Vada Chaat

Name: Sabudana Vada Chaat
Total time: 14400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: Ingredients for tamarind chutney for fasting:-; 1 cup tamarind pulp; 1 cup jaggery; 1/4 tsp sugar; 1 1/2 cup water; 1/2 tsp red chilli powder; to taste Rock salt; Ingredients for green chutney for fasting:-; 2 cups chopped coriander leaves; 1/2 cup chopped mint leaves; 1/4 cup thick yoghurt; 2-3 green chillies chopped; 1 tsp sugar; 1/4 cup freshly grated coconut; to taste Rock salt; Other ingredients:-; 1 cup curd; 3-4 tsp sugar; 1/2 tsp Red chilli powder; to taste Rock salt; 1 tsp Roasted jeera powder; 1 tbsp Chopped coriander for garnishing; Ingredients for making sabudana vada:-; 1 cup sabudana; 3 medium sized potato (boiled, peeled and mashed); 1/2 peanuts (roasted and coarsely grounded); 2 green chillies finely chopped; 1/4 tsp grated ginger; 1/4 tsp jeera; 1/2 tsp lemon juice

Kanika Pareek @kitchenlifelover

Madhya Pradesh

#Festive
#Navratri
#Post2
Here is a chaat recipe that you can have during fasting too. Sabudana vada chaat... tasty variation of sabudana vada. It's very easy to make and tastes super delicious.

Kanika Pareek @kitchenlifelover

Madhya Pradesh

#Festive
#Navratri
#Post2
Here is a chaat recipe that you can have during fasting too. Sabudana vada chaat... tasty variation of sabudana vada. It's very easy to make and tastes super delicious.

Saved

Ingredients

4 hours

4 servings

Ingredients for tamarind chutney for fasting:-
1 cuptamarind pulp
1 cupjaggery
1/4 tspsugar
1 1/2 cupwater
1/2 tspred chilli powder
to tasteRock salt
Ingredients for green chutney for fasting:-
2 cupschopped coriander leaves
1/2 cupchopped mint leaves
1/4 cupthick yoghurt
2-3green chillies chopped
1 tspsugar
1/4 cupfreshly grated coconut
to tasteRock salt
Other ingredients:-
1 cupcurd
3-4 tspsugar
1/2 tspRed chilli powder
to tasteRock salt
1 tspRoasted jeera powder
1 tbspChopped coriander for garnishing
Ingredients for making sabudana vada:-
1 cupsabudana
3medium sized potato (boiled, peeled and mashed)
1/2peanuts (roasted and coarsely grounded)
2green chillies finely chopped
1/4 tspgrated ginger
1/4 tspjeera
1/2 tsplemon juice
2 tbspchopped coriander leaves
to tasteRock salt
Oil for frying

Saved

Steps

4 hours

1

Heat a heavy bottomed pan on low flame.
Add tamarind pulp, jaggery and sugar. Mix it well and simmer for 15-20 mins. Keep stirring.
Boil the mixture till it becomes thick.
Now add red chilli powder, roasted jeera powder and salt. Mix and let it boil for 2-3 mins.
Switch off the flame and let it cool down completely.
You can store this chutney in refrigerator for atleast one week.
2

Add all the ingredients of making green chutney in a mixer or blender. Grind it into smooth paste without adding water. Take it out in a bowl.
3

Mix curd, sugar and salt in a bowl. Whisk it well and keep aside.
4

Now take sabudana in a large bowl. Add in the enough water, upto 1 inch above the sabudana. Soak them for 3 hours.
5

Drain off the water completely and let it rest in the colander for about 30 minutes.
6

Now in a big mixing bowl, take soaked sabudana.
Add boiled and mashed potatoes, peanuts, ginger, green chillies, coriander, jeera, lemon juice and salt. Mix well.
7

Make 10-12 balls with this mixture and flatten them to make vadas.
8

Deep fry them in hot oil on medium flame until golden brown and crisp.
9

Assemble sabudana vadas in a serving plate. Top it with whisked curd, tamarind chutney and green chutney.
10

Sprinkle some red chilli powder and jeera powder. Garnish with coriander and serve.