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).
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.