Sabudana Vada With Chutney Recipe

Cooking Directions

• STEP 1.Soak sabudana in water for a few hours until they become soft and translucent.
• STEP 2.Drain the water and mix the soaked sabudana with mashed potatoes, green chilies, ginger, cumin seeds, chopped coriander leaves, and salt.
• STEP 3.Shape the mixture into small patties and deep-fry them until golden brown and crispy.
• STEP 4.Serve hot with mint or coriander chutney.

Cooking Tips

• Make sure to soak the sabudana for the right amount of time to achieve the desired texture.
• Add a little rice flour or arrowroot powder to the mixture if it is too sticky to handle.
• To make the vadas healthier, you can also shallow fry them instead of deep-frying.

Storage and Serving

• Sabudana vadas are best enjoyed immediately after frying while they are still hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the vadas in a preheated oven or air fryer to regain their crispiness before serving.