Recipe

Recipe:

1. Grinding Peanuts and Sabudana: Begin by grinding the roasted peanuts into
a coarse powder using a mixer or food processor. Ensure they are finely ground but not too
smooth to retain texture. Next, grind the sabudana in the same manner until you achieve a
coarse consistency. Set aside two tablespoons of larger sabudana particles for added
crunch.
2. Preparation of Potatoes: Peel and mash the boiled potatoes while still hot. It's
essential to retain the moisture in the potatoes for a soft texture. Mix the mashed potatoes
with the ground peanuts and sabudana, including the larger sabudana particles set aside
earlier.
3. Adding Flavors: To the potato mixture, add finely chopped green chilies, minced
garlic (or garlic paste), chopped coriander leaves, lemon juice, rock salt, cumin powder,
black pepper powder, and a hint of jaggery for balance. Adjust the seasoning according to
personal preference.
4. Preparing the Dough: Combine all the ingredients thoroughly to form a cohesive
dough. The moisture from the potatoes will bind the mixture without the need for additional
water or oil. This ensures the sabudana vada retains its crispiness when fried.
5. Shaping the Vadas: Grease a tray or plate with oil and shape the dough into small
vadas or patties. You can experiment with shapes such as squares, triangles, or rounds, as
desired. For uniformity, use a cookie cutter or mold to shape the vadas.
6. Making Yogurt Chutney: In a bowl, whisk yogurt until smooth. Add the remaining
peanut powder, ginger-garlic paste, chopped coriander leaves, salt, cumin powder, black
pepper powder, and jaggery (if using). Mix well to create a creamy yogurt chutney to
accompany the vadas.
7. Freezing the Vadas: Place the shaped vadas on the greased tray and freeze them
for about 10 minutes. Chilling the vadas helps them firm up, making them easier to handle
during frying and preventing them from falling apart.
8. Frying the Vadas: Heat oil in a pan over medium-high heat. Once the oil is hot,
carefully slide the chilled vadas into the oil and fry until golden brown and crispy on all sides.

Remember to maintain the oil temperature to ensure even cooking and prevent oil
absorption.
9. Draining and Serving: Once the vadas are crisp and golden, remove them from
the oil using a slotted spoon and drain excess oil on paper towels. Serve the hot and crispy
Sabudana Vadas with the prepared yogurt chutney for a delightful breakfast or snack.

Additional Information:

- Storage: Store the uncooked vadas in an airtight container in the freezer for up to one
week. When ready to fry, remove them from the freezer and allow them to thaw slightly
before frying.
- Variations: For added flavor, you can incorporate grated ginger, chopped curry leaves,
or grated coconut into the vada mixture. Additionally, you can experiment with different
spices and seasonings to suit your taste preferences.
- Health Benefits: Sabudana Vada is gluten-free and rich in carbohydrates, making it a great
source of energy. Peanuts provide protein and healthy fats, while potatoes offer essential
nutrients like potassium and vitamin C.
- Serving Suggestions: Enjoy Sabudana Vada hot with a cup of tea or as part of a
complete meal with accompaniments like mint chutney, tamarind chutney, or yogurt.
Conclusion:
With this simple and delicious Instant Sabudana Vada recipe, you can create a satisfying
breakfast or snack in no time. Whether enjoyed during fasting periods or as a savory treat,
these crispy vadas are sure to please your palate and leave you craving for more. So, gather
your ingredients, roll up your sleeves, and let's embark on a culinary journey filled with flavor,
texture, and a touch of tradition. Happy cooking!