By Harabhara Sabudana Vada is a super delicious crispy fried or baked Indian snacks prepared with tapioca pearls, potatoes, peanuts, herbs and greens like spinach and methi leaves (fenugreek leaves). It is mainly made during fasting period but they can also be enjoyed as a snack with some Chai.
Hello peeps!
Hope all of you are holding up well in this tough times. Stay Home Stay Safe!!
During the lockdown we are staying home and making our store visits as minimal as possible. Trying to create recipes with ingredients that I already have at home lying in my pantry and freezer.
Apart from meat and fish I also like to freeze vegetables and fruits. And they are really handy during desperate times like this. The veggies I used in this sabudana vada is from my frozen lot.
Here is another pantry friendly recipe that you can try at home “Sabudana vada” but of course with a healthy twist. Added a host of greens like spinach, methi leaves and coriander leaves to make it more nutritious and enhance the flavour. Oh and if you are not into fried food, this beautied can be baked in the oven as well.
Sounds amazing isn’t it!!
What ingredients are used to make this Sago pattice?
- Sago/Tapioca pearls
- Potatoes
- Peanuts
- Spinach
- Methi/Fenugreek leaves
- Coriander leaves
- Green chillies
- Cumin seeds
- Black salt
- Salt
- Sugar
- Oil
Most of them are basic ingredients except for spinach and methi. If you do not have palak or fenugreek leaves just leave it out and follow the easy steps to make sabudana vada.
To make the perfect bloomed up sabudana:
Like I had shared earlier in my SABUDANA KHICHDI post, how to get the perfect bloomed up and separated sago. It is all ratio of tapioca pearls and water. For me it is always the equal ratio. That is 1:1. 1 cup of sago soaked in 1 cup of water. It gives me the perfect non soggy sabudana everytime. Follow this and let me know.
Here are few recipes that that you can try.
Beguni (Bengali style Eggplant Fritters)
Onion Okra Fritters | Kanda Bhaji | Pyazi
Palak Medu Vada (Spinach Vada)
Babycorn 65 (Babycorn Fritters)
Sabudana Vada with Greens Recipe
Harabhara Sabudana Vada | Sabudana vada with Spinach
Ingredients
- 1 cup Tapioca pearls/ Sago pearls washed and soaked in 1 cup water 5-6 hours or overnight if possible.
- 2 large Potatoes boiled (arnd 2 1/2 cups)
- 1 tsp Cumin Seeds
- 1/2 cup Peanuts Roasted until slightly golden and crushed roughly in pestle mortar
- 1 tsp Sugar/sweetener
- 1-2 tbsp Rice Flour
- 1/2 tsp Black salt optional
- Salt as per taste
- Oil for deep frying
Greens paste:
- 1/2 cup Spinach leaves washed
- 1/2 cup Coriander leaves washed
- 1/4 cup Methi leaves washed
- 1-2 Green chillies
- 1/2 inch Ginger
Instructions
- Add all the ingredients listed under greens paste in a mixer grinder and ground to a fine paste.
- In a large bowl mash up the boiled potatoes and add in tapioca pearls/sago and mix it well with hands.
- Add in the peanuts, cumin seeds, sugar, salt, black salt, rice flour and greens paste. Mix everything well.
- Heat enough oil in a deep frying pan on medium high heat to deep fry the patties.
- Now grease your fingers with some oil and make 15-20 balls and completely flatten them in between your palm.
- When the oil is hot enough slide in the vadas, few at a time and fry until the outside is golden brown and crisp.
- Drain then on a kitchen towel and serve them hot with ketchup.
To bake Sabudana vada:
- Preheat the oven to 200° C. Line a baking sheet with baking sheet/parchment paper.
- Now place the shaped sago-potato patties on the tray and brush it well with oil.
- Now bake for 25-30 minutes, the top will be crisp n golden. Take it off the oven and flip it over and brush it with oil and place it bake in the oven and bake for another 18-20 minutes. The other side will turn crispy and golden brown too. Serve it hot.
Notes
To make the perfect bloomed up sabudana:
Like I had shared earlier in my SABUDANA KHICHDI post, how to get the perfect bloomed up and separated sago. It is all ratio of tapioca pearls and water. For me it is always the equal ratio. That is 1:1. 1 cup of sago soaked in 1 cup of water. It gives me the perfect non soggy sabudana everytime. Follow this and let me know. ⭐️Sharing is caring I would love to see your creations. If you do try this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
I hope you enjoy this Harabhara Sabudana Vada as much as we do!
You know what guys I would love to see your creations. If you do try this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
angiesrecipes
April 11, 2020What an interesting and fun dish! I can’t even pronounce the title…LOL…wish I could try one though 🙂