Recipe by Maya Akhil
A popular maharashtrian snack made using sago pearls. Sabudana vada is usually consumed while fasting during religious festivals such as Navratri. These Sabudana vadas turn out delicious, crunchy on the outer side & soft inside.
Soak sabudana in just enough water to cover it, for at least 4 hrs.
Cook potatoes and mash it well. Crush the peanuts in a mixer.chop or slice potatoes and boil them in a deep pan, once cooked mash them.
Once the potato is mashed add the crushed peanuts, fresh ginger, chilli, onion, sabudana and adding the tbsp of lime for flavour and a pinch of salt.
Once mixed well, the mixture should allow you to mould into small lemon-sized balls, and flatten.
Heat a deep pan with enough oil to begin deep frying, cooking then until golden brown flipping to the other side in between.
Cool on wrack or soak on kitchen role then plate up and serve with peanut chutney, Yum!
||¼ cup crushed|
||1 inch piece chopped fine|
||2 finely chopped|
||5-6 chopped fine|