A popular Indian fasting snack, Sabudana Vada are crispy fried patties made from soaked sago (sabudana) and mashed potatoes, seasoned with a fresh green masala, salt, and dry roasted cumin powder.
First, prepare the Green Masala:
1. Add 1/2 cup dry roasted peanuts, 1/3 cup ginger slices, 6 spicy chilies, and 1 bunch of coriander in a food processor and pulse until you get a coarse consistency.
Then, proceed with Sabudana Vada:
1. Wash Sabudana. Soak Sabudana by adding water until the Sabudana is submerged (do not add too much water) for 5-6 hours or overnight.
2. Strain the soaked Sabudana and transfer it onto a clean Cotton Kitchen Towel or Tray so all the water evaporates. Wait until you feel all the water has dried out from the Sabudana.
3. Boil Potatoes in a pressure cooker (in a Dabba without adding any water) to ensure they are dry boiled. Mash the Potatoes and let them completely cool down.
4. In a mixing bowl, add the soaked and dried Sabudana, mashed Potatoes, prepared Green Masala, Salt to taste, and Dry Roasted Cumin Powder. Bind all ingredients to form a dough.
5. Make uniform balls and flatten them using your hands.
6. Heat Oil and fry the vadas on medium heat until golden brown.
7. Enjoy.
Note: For crisp Vadas, properly soaked and dried Sabudana, which is dry, is as important as dry mashed Potatoes. This will help the Vadas absorb less oil. Never add lemon juice, as it can cause the Vadas to absorb quite a bit of oil. You can air fry or bake Vadas if you prefer, though the original author has not tried these methods.
