Sabudana vada, a traditional Indian snack made with sabudana/sag or tapioca pearls and potato. My fail-proof Sabudana vada recipe to make Sabudana tikki or cutlets.Crisp and crunchy outside and melt in mouth soft inside these gluten-free, vegan snack make perfect appetizers or breakfast.
To make sabudana vada first soak sabudana. Wash it nicely and then soak in water which is just covering it for 2-3 hours.
When sabudana is soaked, it doubles in the size. Now squeeze out excess water (if any) and keep the sabudana aside to make vada.
To Make Vada Mixture
In a bowl add grated/mashed boiled potatoes, soaked sabudana, grated paneer, chopped coriander, green chillies, salt, black pepper and mix to combine well.
After mixing them well we will divide them into 12 -16 portions. You can shape Sabudana vada in your desired shape. Traditionally these are shaped like round flat patties.
Frying Sabudana vada
For deep frying, heat oil in a pan till smoking point.
Add Sabudana vada in the hot oil and reduce the heat to medium.
When vada are golden brown from one side flip them over and cook on the other side.
Take them out of hot oil and drain out excess oil. Place them on absorbent paper to further remove oil.
Likewise, deep fry all the vada and when done take them out in the serving plate.
Serve with green chutney and enjoy the crispy vada with your friends and family this Navratri.
Air Fried Sabudana Vada
For air frying Sabudana vada preheat air fryer at 200C for 5 minutes. Brush the vada with oil place them in a single layer and air fry at 200C . Flip them after 5 minutes and again air fry for 3-4 minutes to crisp the other side.