Sabudana Vada

Total Time: 8 hrs 35 mins Difficulty: Beginner
sabudana vada pinit

Sabudana vada is a crispy, golden-brown delight that makes for a perfect evening snack or fasting recipe. 

Made with sago pearls, potatoes, and peanuts, these crunchy patties are light yet filling. 

Whether you’re observing a fast or simply craving a crunchy treat, this easy sabudana vada recipe is a must-try. 

Serve them hot with chutney or ketchup and enjoy the perfect tea-time snack!

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 8 hrs Total Time 8 hrs 35 mins
Calories: 210
Best Season: Suitable throughout the year

Ingredients

Cooking Mode Disabled

Instructions

Prep Work

  1. Soak sabudana

    Soak the sabudana in water overnight. Strain it and set it aside.

  2. Boil potatoes
    Boil potatoes until soft, then peel and cube them.
  3. Roast peanuts
    Dry roast the peanuts in a pan until golden brown.
  4. Remove peanut skin
    Once cooled, rub the peanuts between your palms to remove the skin.
  5. Grind peanuts
    Grind the roasted peanuts coarsely using a mixer.

Method

  1. Mash potatoes

    In a large bowl, mash the boiled potatoes until smooth.

  2. Combine ingredients
    Add soaked sabudana, green chilies, lemon juice, cumin seeds, rock salt, roasted peanut powder, and coriander leaves.
  3. Mix thoroughly
    Mash and mix everything together until well combined.
  4. Shape vadas
    Dab a little oil on your palms and shape the mixture into small patties.
  5. Heat oil
    Heat oil in a kadai for deep frying.
  6. Fry vadas
    Gently drop the vadas into the hot oil and fry until golden brown.
  7. Serve hot
    Serve crispy sabudana vadas with tomato ketchup or chutney.

Equipment

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Nutrition Facts


Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 2g10%
Sodium 380mg16%
Potassium 350mg10%
Total Carbohydrate 28g10%
Dietary Fiber 2g8%
Sugars 1g
Protein 5g10%

Vitamin A 30 IU
Vitamin C 8 mg
Calcium 22 mg
Iron 1 mg
Magnesium 40 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Sabudana Vada, Crispy, Snack

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Frequently Asked Questions

Expand All:
Why do we soak sabudana overnight?

Soaking softens the sabudana and prevents it from becoming chewy when fried.

Can I use raw peanuts instead of roasted ones?

No, roasted peanuts add a nutty flavor and crunch to the vadas.

How do I know if sabudana is soaked properly?

It should be soft when pressed but not mushy or sticky

Why do we mash potatoes before mixing?

Mashing ensures the vadas hold their shape and don’t break apart.

Can I boil potatoes in advance?

Yes, you can boil and store them in the fridge for up to 2 days

Why is my sabudana vada breaking in oil?

The mixture might be too wet. Add more mashed potatoes or peanut powder.

Can I shallow fry instead of deep frying?

Yes, but they won’t be as crispy. Deep frying gives the best results.

How do I make sabudana vadas less oily?

Drain them on a paper towel immediately after frying

What oil is best for frying?

Use any neutral oil like sunflower or peanut oil

Can I store sabudana vada dough for later use?

Yes, refrigerate it for up to a day, but fry fresh for best texture

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