Navratri is just about to end. And here I come up with another Navratri fasting recipe – Sabudana vada or Sago wada. It is usually served on Dussehra or Vijayadashami in Maharashtra.
Main ingredients for these sabudana wada are sago, boiled potatoes, and peanuts. It is deep fried snack and best eaten fresh with coriander chutney or ketchup or with chai. These are crispy from outside and soft and chewy from inside and crunchy in between from peanuts.
Besides serving on navratri and fasting days, this is also popular snack when it’s raining. On raining days, my family always loves sabudana vada with a hot cup of tea. So let’s get started
Adapted from – “Mumbai’s Roadside Snacks” by Tarla Dalal
- • Sabudana (Sago or Tapioca) – ¾ cup **Notes
- • Potatoes – 1 ½ cups, boiled, peeled and mashed **Notes
- • Peanuts – ½ cup
- • Cumin seeds – 1 teaspoon
- • Ginger paste – 1 ½ teaspoon
- • Green chilies – 5-6, chopped finely
- • Cilantro – 10 sprigs, chopped finely
- • Lemon juice – 1 teaspoon
- • Salt – to taste **Notes
- Sabudana – there are so many different verities of sabuadana available in market. Some requires 2-3 hours soaking and some require 8 hours of soaking. Soaking time is depends on quality of sabudana. So experiment with your sabudana and decide soaking time. Mine needed overnight soaking. One more thing, always soak sabudana in flat bowl not in deep bowl. Always drain sabudana well after soaking; this helps to prevent sabudana getting sticky.
- Potatoes – I used 2 medium russet potatoes for 1 ½ cups. To boil potatoes cut them in half. Take in pressure cooker with salt and enough water to cover potatoes. Let it whistle 2 times on medium heat. Turn off the stove and let the pressure go down by itself.
- Salt – If making on vrat or fasting days then use sendha namak or rock salt. Otherwise use regular salt.
- Wash sabudana under running cold water till water runs clear. Soak them in enough water for 2-3 hours or overnight according to your sabudana type.
- It will become more than double in size after soaking and when you press between your fingers it should mash easily. Drain all the water and keep in colander for 10 minutes to avoid stickiness.
- While sabudana is draining, dry roast peanuts in a pan on medium heat. Let them cool and grind into a coarse powder.
- Take sabudana, boiled potatoes, coarsely ground peanuts, ginger paste, green chilies, cilantro, cumin seeds, salt and lemon juice in a bowl.
- Mix them well and make dough like ball.
- Now heat the oil in a pan for deep frying. Grease you palms with little oil. And make round and flat vadas like tikki or patty and keep aside.
- Oil should be hot enough (more hot then usual all frying). How to check oil is hot enough or not? Drop small portion of vada mixture into oil and if it comes on top of oil immediately then oil is ready for frying. Slide vadas gently into hot oil. Fry 3-4 vadas at a time. Do not over crowd vadas. And deep fry on both sides till it becomes golden brown.
- Drain on paper towel lined plate. And serve hot.
• Shelf life – Best served fresh. But you can keep in air tight container after cooled for 1 day at room temperature. But vada will lose its crispiness.
• Serving suggestions – serve as breakfast or snack with ketchup or coriander chutney or mint chutney. You can enjoy these with a cup of hot tea.You can have this on vrat or fasting days or on Navratri.
• Cooking tips –
- While shaping vadas, grease your palm with little oil. So vadas won’t stick to your palm. Shape 5-6 vadas and it will start to stick. So wash your hands or wipe it with kitchen towel, grease again then and make vadas.
- Oil should be hot enough while frying otherwise vada will soak more oil and it will break and fall apart in oil. How to check oil is hot enough or not? Drop small portion of vada mixture into oil and if it comes on top of oil immediately then oil is ready for frying.
- Do not disturb vadas after dropping them in oil for 1 minute. If you do so then vada will break and absorb more oil.
- After frying one batch, oil temperature might get down a little bit. So let the oil heat up again to right temperature then start frying next batch.