Sabudana Vada

Name: Sabudana Vada
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 cup sabudana (tapioca pearls) (about 150 grams); 4-5 boiled potatoes; 1 cup finely chopped cilantro, ginger, and green chili; 2 tablespoons roasted peanuts, coarsely crushed; 1 teaspoon each cumin seeds and black pepper powder; 1 teaspoon cumin seeds; Rock salt (sendha namak), to taste; Refined oil, as needed, for frying

~Sushma Mishra Home Chef @sushmafoodandheart

Giridih Jharkhand

I made Sabudana Vada today as a delicious and nutritious dish that provides energy, especially during fasting days. After performing the traditional worship, I prepared this recipe to enjoy as a special meal. I'm sharing the method so you can also make and enjoy Sabudana Vada during your fasts or as a tasty snack.

~Sushma Mishra Home Chef @sushmafoodandheart

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Ingredients

30 minutes

Serves 4 servings

1 cupsabudana (tapioca pearls) (about 150 grams)
4-5boiled potatoes
1 cupfinely chopped cilantro, ginger, and green chili
2 tablespoonsroasted peanuts, coarsely crushed
1 teaspooneach cumin seeds and black pepper powder
1 teaspooncumin seeds
Rock salt (sendha namak), to taste
Refined oil, as needed, for frying

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Steps

30 minutes

1

Rinse the sabudana (tapioca pearls) thoroughly and soak them in just enough water to cover for 2-3 hours. Boil the potatoes, peel them, and let them cool.
2

Mash the potatoes and mix in the soaked sabudana, finely chopped cilantro, ginger, green chili, and rock salt. Add cumin seeds and black pepper powder, and mix well. Heat oil in a deep pan over medium heat.
3

Shape the mixture into balls, flatten them into patties, and fry in hot oil until golden brown on both sides.
4

Remove the vadas from the oil and serve hot with your favorite chutney or yogurt. I served them with peanut chutney.