Ingredients with Measurements:
- 1 cup sabudana (tapioca pearls)
- 2 medium-sized potatoes, boiled and mashed
- 1/2 cup roasted peanuts, coarsely ground
- 1/4 cup chopped coriander leaves
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp green chili paste
- Salt to taste
- Oil for deep frying
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sabudana in water and soak it for 3-4 hours or overnight.
2. Drain the water from the sabudana and transfer it to a mixing bowl.
3. Add mashed potatoes, roasted peanuts, coriander leaves, cumin seeds, ginger paste, green chili paste, and salt to the mixing bowl.
4. Mix all the ingredients well to form a dough-like consistency.
5. Divide the dough into equal-sized balls and flatten them slightly to form a vada shape.
6. Heat oil in a deep frying pan on medium heat.
7. Once the oil is hot, add the vadas to the pan and fry them until they turn golden brown and crispy.
8. Remove the vadas from the pan and place them on a paper towel to absorb excess oil.
9. Serve hot with green chutney or tomato ketchup.
- Time:
Preparation time: 4-5 hours (including soaking time)
- Cooking time: 20-25 minutes
5. Temperature:
- Medium heat for frying
Serving size:
- 4-5 people
Nutritional information:
- Calories: 200 per serving
- Fat: 10g
- Carbohydrates: 25g
- Protein: 4g
Substitutions for ingredients:
- Peanuts can be substituted with cashews or almonds.
- Green chili paste can be substituted with red chili powder.
Variations:
- Sabudana vada can be made with sweet potatoes instead of regular potatoes.
- Cheese can be added to the dough for a cheesy twist.
Tips and tricks:
- Make sure to soak the sabudana for at least 3-4 hours to ensure it becomes soft and plump.
- Do not overcook the potatoes as they can become mushy and affect the texture of the vadas.
- Add a little rice flour to the dough if it is too sticky.
Storage instructions:
- Sabudana vadas can be stored in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
- Sabudana vadas can be reheated in the oven or microwave until they are heated through.
Presentation ideas:
- Serve the sabudana vadas on a plate with a side of green chutney and sliced onions.
Garnishes:
- Garnish the sabudana vadas with chopped coriander leaves or grated coconut.
Pairings:
- Sabudana vadas pair well with hot chai or coffee.
Suggested side dishes:
- Serve sabudana vadas with a side of mint chutney or tamarind chutney.
Troubleshooting advice:
- If the vadas are breaking apart while frying, add a little rice flour to the dough to bind it better.
Food safety advice:
- Make sure to wash your hands thoroughly before handling the ingredients.
Food history:
- Sabudana vada is a popular snack in Maharashtra, India, and is often served during religious festivals.
Flavor profiles:
- Sabudana vadas have a crispy exterior and a soft, chewy interior with a nutty and spicy flavor.
Serving suggestions:
- Serve sabudana vadas as a snack or appetizer.
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Region: Indian