Sabudana chi Vada Recipe
SABUDANA CHI VADA (Savory Tapioca Fritters)
1 cup tapioca pearls (sabudana, small size)
2 medium potatoes
1" piece of ginger, peeled & finely minced
3-4 small green Thai chillies, finely chopped
2 tsp cumin seeds
½ cup cilantro leaves, finely chopped
¼ cup of roasted unsalted peanuts, coarsely ground
salt, to taste
oil for deep frying (vegetable or peanut), as needed
In a large bowl, add 1 cup of water to the tapioca pearls and gently mix. Cover with a large plate and check after 3 hours. The tapioca should be softened but not mushy. If they are still hard, add another ½ cup to 1 cup of water and repeat. Check periodically, each pearl should be soft to the touch then it is ready to use.
In a large pot of boiling salted water, boil the potatoes until fork tender. When slightly cooled, peel and cut into large pieces. Mash the potato pieces and transfer to a large mixing bowl. Then add the tapioca, ginger, green chillies, cumin seeds, cilantro leaves, ground peanuts & salt. Mix thoroughly to combine all the ingredients into a "dough".
With lightly oiled hands, form round golf ball sized balls and then flatten the balls into small flat patties. In a large deep skillet on medium high heat, add enough oil for shallow frying. When hot, carefully add the sabudana vadas and fry on medium low until golden brown & crispy on all sides. Remove and drain well on paper towels. Serve hot with your favorite chutneys and sauces.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
You Should Also Read:
Kothimbir chi Vadi Recipe
Crunchy Corn Fritters Recipe
Sabudana chi Khichidi Recipe
Editor's Picks Articles
Top Ten Articles
Content copyright © 2022 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.