Sabudana Vada Recipe- Easy Steps with Upvas recipe

Sabudana Vada Recipe- Easy Steps with Upvas recipe

Today I’m gonna give you a traditional deep-fried snack which we often prepare at home during fasting days that is sabudana vada or sabudana cutlet. Sabudana vada recipe is very popular in Maharashtra and easy to make with some tricks.

These are patties prepared out of potatoes and sago pearls or the sabudana with very little flavors in it. You can consume it on a fasting day and it always comes out crispy and tasty. so let me tell you the simple steps on how to prepare this crispy sabudana cutlets and for which you have to keep just a few things in mind. I’ll show you what will be the requirement for this.

Ingredients for sabudana vada Recipe

For Sabudana Vada Recipe ,you will require:

  • 1 cup of sabudana or Vassago pearls soaked in 2 cups of water
  • 4 to 5 boiled and grated potatoes
  • Salt to taste
  • 1/4 cup of roasted and crushed peanuts
  • 1 tsp of chopped ginger
  • 2 green chilies finely chopped
  • 1 tsp of cumin seeds or jeera
  • some fresh coriander
  • 2 teaspoons of lemon juice
  • 1 to 2 teaspoons of powdered sugar
  •  some oil for frying

How to make sabudana vada mixture

 Firstly, I have got sabudana which I rinsed two to three times and then soaked in enough water .You must see the level of the water ,it should be an inch above the sabudana pearls and let it soak for about four to five hours or overnight is better. This will absorb most of the water and then drain off the excess water out of it if any. so now you can these are soft and quite dry.

Next, I am going to mix in the boiled and grated potatoes. I used grated potatoes as it mixes well and gives a uniform texture to it .Now goes in some salt you can also use rock salt over here if you are specifically making for fasting .Next goes in the roasted and slightly crushed peanuts followed by the  grated ginger. Next goes in the green chilies , lemon juice, some powdered sugar this will help in enhancing all its flavors ,cumin seeds and the fresh coriander.

Mix everything well with the help of your hands and then all the things are well combined with each other. It should come to a good dough-like consistency like this.

So now this basic mixture is ready. I am going to grease my hands and take a small portion of the mixture, say around 4 to 5 tablespoons full and shape them with the help of my hands into a round or an oval shaped patty like this .


how to fry sabudana vada

So  I’m making round shaped patties, keep doing this for all of them until the entire mixture used up.

 Now all my cutlets are ready. This batch is ready to deep fry. Now let them stand just for five to ten minutes at the room temperature or in the fridge at this point of time, so that the excess moisture evaporates from it if any. This will help in making them foam and crispy after frying.

Next heat oil for frying over medium-high heat and then put these into the hot oil in batches. Do not put too many at a time otherwise they’ll get stuck with each other and the oil should also be consistent medium hot .Thought it should neither be too hot or too warm, this will help in cooking them evenly from inside as well. If the oil is too hot cutlets will turn very dark from outside and remaining raw inside. So keep frying them and once they fried enough with a good golden brown and crispy edges, remove them on a kitchen towel .Similarly fry all of them and place them on the kitchen towel so that the excess oil comes out of it .Now this beautiful golden fried sabudana cutlets are ready to enjoy with some yogurt dip or chutney on the side.

One tip I want to give you make sure to drain the excess water out of the sabudana you can also use a sieve for this. This step is very important to get a proper shape of the cutlets and make them firm and crispy while frying .


The Bottom line

You can just snack on at any time of the day and if you’re specially serving for fasting that you can simply serve with some sweet yogurt on the side. So do try this lovely recipe and let me know how it turned out for you .

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