Sago Potato Balls - Sabudana Vada - Maha Shivratri Fasting Special

Name: Sago Potato Balls - Sabudana Vada - Maha Shivratri Fasting Special
Total time: 16200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup soaked sago pearls - sabudana; 2 medium size boiled potatoes; 1/2 cup roasted and crushed peanuts; 1 tsp ginger chili paste; 2 tsp lemon juice; 1 tsp sugar; 2 tsp chopped coriander; 1 tsp cumin seeds - jeera; 1/3 tsp black pepper corns powder; Rock pink salt to taste (Sendha Namak); Oil to deep fry vada - balls; 3/4 cup water

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#MS #MahaShivratri #Vrat #Upwas #FastingRecipe #Falahar #SatvikRecipe
#SagoPotatoBalls #SabudanaVada
#Sabudana #Sagopearls #Potato #Tapioca #Peanuts #GingerChili #Oil
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
🕉 NAMAH SHIVAY 🙏
🙏HAR HAR MAHADEV🙏

🕉 Sabudana Vada is a quintessential Indian snack, crispy on the outside and soft on the inside, especially popular in Maharashtra and Gujarat.
🕉 It is made from tapioca pearls (sabudana), mashed potatoes, and roasted peanuts, it’s a beloved treat during religious fasting days.
🕉 On the auspicious day of MahaShivratri, I prepared Sabudana Vada - a satvik fried balls / Vada for vrat - fasting. It can be served with green chili coriander chutney, tea or coffee.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

20 minutes, soak time 4 hrs, prep time 10 minutes

2 servings

1 cupsoaked sago pearls - sabudana
2medium size boiled potatoes
1/2 cuproasted and crushed peanuts
1 tspginger chili paste
2 tsplemon juice
1 tspsugar
2 tspchopped coriander
1 tspcumin seeds - jeera
1/3 tspblack pepper corns powder
Rock pink salt to taste (Sendha Namak)
Oil to deep fry vada - balls
3/4 cupwater

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Steps

20 minutes, soak time 4 hrs, prep time 10 minutes

1

Wash Sago pearls 2 - 3 times in water, and soak in fresh water for at least 4 hours or until sago pearls are soft and swell up.
2

Boil the potatoes and when they are completely cool, peel them and mash them.
3

In a bowl, add the soaked and soft sago pearls, mashed potatoes, ground peanuts, cumin seeds, ginger-chili paste, black pepper powder, lemon juice, sugar, rock salt, chopped coriander, mix and make small balls.
4

Place a deep friying pan on the gas and turn on low heat. Add oil to it and when it is hot, fry the sabudana vada on medium heat until they become crispy and golden brown. Prepare all the sabudana vada in the same way.
5

Serve when they are hot to enjoy crispy and soft texture. It can be served with green chili coriander chutney or tea or coffee.

Tips

You can make them into often round balls or flat patty shape.

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Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on February 13, 2026 12:37

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐