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Harabhara Sabudana Vada | Sabudana vada with Spinach

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).
Prep Time15 mins
Soaking time5 hrs
Course: Appetizer, Breakfast, Snack
Cuisine: Indian
Keyword: crispy sabudana vada recipe, fasting sabudana khichdi recipe, how to cook non-sticky sabudana khichdi, sabudana vada, tapioca pearls khichdi
Author: [email protected] Bong

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.
 
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