Sabudana vada is a delicious vegan and gluten-free snack from India. Made with tapioca pearls, potato and ground peanuts, it’s eaten mainly during festivals.
Hello everyone! I am back with another sabudana (tapioca pearls) recipe. No, I have not started any tapioca pearl series but I prepared all these recipes last week for the Indian festival- Navratri. If you are following my blog, you must be aware of it by now.
I had planned to share these recipes during Navratri but unfortunately couldn’t do it so sharing now.
During Navrati, only a few ingredients are allowed to be eaten, that too vegetarian. Even a lot of grains like rice and wheat are not allowed to be consumed. So a lot of Navratri recipes are vegetarian and gluten-free.
That’s the reason you will find a lot of common ingredients in these recipes.
Despite so many restrictions, the dishes prepared are extremely delicious. This shows that you don’t need too many complicated and exotic ingredients to make something tasty.
More, easy Navratri recipes:
These dishes are eaten during Navratri doesn’t mean we don’t eat it on other days. People love to eat them on any other normal day too.
So even if you don’t celebrate Navratri, just make Sabudana vada and serve with Karak chai or any chutney/ dip of your choice.
If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below.
Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.
How to make Sabudana Vada?
- 1/2 cup tapioca pearls (sabudana)
- 4 potatoes medium sized
- 1/2 cup roasted peanuts without skin
- 1/2 tsp black pepper powder
- 1 teaspoon roasted cumin powder
- 2-3 tbsp chopped green coriander leaves
- 2 green chilies or as per taste
- Salt as per taste
- Cooking oil for deep frying
- Wash and soak sabudana in water and keep aside for around 1 hour. After 1 hour discard the excess water.
- Roughly grind the peanuts in a grinder. Boil, peel, and mash the potatoes. Finely chop the green chilies.
- In a bowl, mix the mashed potatoes, soaked sabudana, ground peanut, green chilies, coriander leaves, pepper powder, and salt. Mix well.
- Take lemon size balls of this mixture in your hand and slightly press between your palms to give a thick disc-like shape.
- Heat oil in a pan and deep fry the discs. You can also shallow fry them or use an air fryer.
- Take them out on a tissue paper to remove excess oil.
- Serve hot with chutney or any dip/ sauce of your choice.