Sabudana Vada
Serves: 4–5 people
Ingredients:
- Potatoes – ½ kg (boiled and mashed)
- Sabudana (tapioca pearls) – 150 g (soaked until soft and drained well)
- Bread slices – 2–3 (optional, for binding)
- Green chillies – 1–2 (finely chopped)
- Salt – to taste
- Red chilli powder – to taste
- Bread crumbs – 2 tbsp (optional, for coating)
- Oil – for deep frying
Method:
- In a large bowl, combine mashed potatoes, soaked sabudana, green chillies, salt, and red chilli powder.
- Mix well to form a soft mixture.
- Add bread slices if needed for better binding.
- Shape the mixture into small round or flat vadas.
- Coat each vada lightly with bread crumbs if using.
- Heat oil in a deep pan over medium heat.
- Deep fry the vadas until golden brown and crisp on both sides.
- Remove and drain on absorbent paper.
- Serve hot.
Serving Suggestions
- Serve hot with green chutney or sweet curd.
- Best enjoyed as an evening snack or fasting dish.
- Serve with tea for a traditional combination.
Tips
- Soak sabudana properly until soft but not mushy.
- Drain excess water completely to avoid soggy vadas.
- Fry on medium heat for even cooking and crisp texture.
- Add roasted peanuts for extra flavor and crunch.
- For a fasting version, skip bread and bread crumbs.