Last Updated on 2 months by Neha Deshmukh

Sabudana Vada Recipe – Potato & Peanut Fritters – Easy Indian Snack

Introduction

Oh, Sabudana Vada! These crispy, flavourful fritters are the perfect snack, aren’t they? I remember my grandmother making these during the fasting months, and the aroma would fill the entire house. They’re surprisingly easy to make, and honestly, so satisfying. This recipe is my go-to – it’s been tweaked and perfected over the years, and I’m so excited to share it with you. Get ready for a delightful crunch!

Why You’ll Love This Recipe

These Sabudana Vada are more than just a snack; they’re a little piece of Indian comfort food. They’re wonderfully crispy on the outside and soft on the inside, packed with flavour from peanuts, potatoes, and a hint of spice. Plus, they’re naturally gluten-free and can easily be made vegan! Perfect for a quick evening tea, a festive treat, or even a satisfying breakfast.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious vadas:

• 1 ½ cups Sago (sabudana/saggubiyyam)
• 2 medium Potatoes (boiled)
• ¾ cup Roasted Peanuts
• ¾ tsp Sugar
• 3 Green chilies
• 3 tbsp Fresh coriander leaves
• 1 tbsp Arrowroot powder
• ½ tbsp Lemon juice
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Sabudana (Sago/Sabudana/Saggubiyyam) Varieties

There are different types of sabudana available. I prefer the smaller pearl variety as it binds better. You can find it at most Indian grocery stores. (Approximately 180g)

Potato Selection for Best Texture

Use starchy potatoes like Yukon Gold or Russet. They help bind the vadas nicely. Avoid waxy potatoes, as they won’t mash well.

The Role of Roasted Peanuts

Using roasted peanuts is key! They add a lovely flavour and crunch. If you’re using raw peanuts, roast them lightly before grinding.

Arrowroot Powder – A Binding Agent

Arrowroot powder helps bind the vadas together, especially if your potato mixture is a little wet. Cornstarch can be used as a substitute if you don’t have arrowroot.

Regional Variations in Spice Levels

Spice levels vary hugely across India! Feel free to adjust the number of green chilies to your liking. Some people also add a pinch of red chili powder for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the sago pearls thoroughly under cold water and drain well. Sprinkle ¼ cup of water over them, cover, and let them sit for 1.5-2 hours, or until softened. This is a crucial step – we want them plump, not mushy!
2. While the sabudana is soaking, pressure cook the potatoes until they’re tender but not mushy. Peel them and grate them into a mixing bowl. (About 200g grated potato)
3. Now, combine the soaked sabudana, grated potatoes, peanut powder, green chilies (finely chopped), coriander leaves (chopped), lemon juice, sugar, arrowroot powder, and salt in a large bowl.
4. Mix everything really well with your hands – this is the best way to ensure everything is combined.
5. Take a portion of the mixture and form it into a lemon-sized ball. Gently flatten it slightly to form a vada shape.
6. Repeat with the remaining mixture. Place the formed vadas on a plate and chill them in the refrigerator for about 10 minutes. This helps them hold their shape while frying.
7. Heat oil in a deep pan over medium heat. Once hot enough (test with a tiny piece of mixture – it should sizzle), carefully drop 3-4 vadas into the oil at a time. Don’t overcrowd the pan!
8. Fry them until they’re golden brown and crispy on both sides, about 3-4 minutes per batch.
9. Remove the vadas with a slotted spoon and drain them on paper towels to remove excess oil.
10. Serve warm with your favourite chutney!

Expert Tips

A few little secrets to vada perfection:

Soaking Sabudana Perfectly

The key to good sabudana vadas is perfectly soaked sabudana. Don’t add too much water, and make sure they’re plump but not mushy.

Achieving the Right Consistency

The mixture should hold its shape when you form the vadas. If it’s too wet, add a little more arrowroot powder. If it’s too dry, add a teaspoon of water at a time.

Frying for Crispy Vadas

Maintain a medium heat while frying. Too hot, and they’ll burn on the outside before cooking through. Too low, and they’ll absorb too much oil.

Variations

Let’s get creative!

Vegan Sabudana Vada

This recipe is already pretty close to vegan! Just ensure your arrowroot powder is vegan-friendly.

Gluten-Free Sabudana Vada

Naturally gluten-free! Sabudana, potatoes, and peanuts are all gluten-free ingredients.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Use 1-2 green chilies, finely chopped.
• Medium: Use 3 green chilies, finely chopped.
• Hot: Use 4-5 green chilies, finely chopped, and add a pinch of red chili powder.

Festival Adaptations (Navratri, Fasting Recipes)

Sabudana Vada are a staple during Navratri and other fasting periods. They’re a great source of energy and are allowed during most fasts.

Serving Suggestions

These vadas are fantastic on their own, but even better with a side of chutney! I love serving them with:

• Mint-Coriander Chutney
• Sweet Tamarind Chutney
• Garlic Chutney

A cup of hot chai is the perfect accompaniment!

Storage Instructions

Sabudana Vada are best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

What is the best way to soak sabudana so it doesn’t become mushy?

Wash the sabudana well, then use just enough water to cover it – about ¼ cup per cup of sabudana. Let it soak for 1.5-2 hours, checking periodically.

Can I make sabudana vada without potatoes?

Yes, you can! You’ll need to increase the amount of arrowroot powder to help bind the vadas. About 2 tablespoons should do the trick.

How do I prevent the vadas from breaking apart while frying?

Chilling the formed vadas for 10 minutes helps them hold their shape. Also, make sure the oil is at the right temperature – not too hot, not too cold.

What chutney goes best with sabudana vada?

Mint-Coriander Chutney is a classic pairing! Sweet Tamarind Chutney also complements the flavour beautifully.

Can I air fry sabudana vada instead of deep frying?

Yes, you can! Preheat your air fryer to 180°C (350°F). Lightly brush the vadas with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.