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
- 1/4 cup chopped mint leaves
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp lemon juice
- Salt to taste
- Oil for deep frying
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sabudana in a strainer and soak it in enough water to cover it for 4-5 hours or overnight.
2. Drain the water from the soaked sabudana and transfer it to a mixing bowl.
3. Add mashed potatoes, roasted peanuts, coriander leaves, mint leaves, cumin seeds, ginger paste, green chili paste, lemon juice, and salt to the mixing bowl.
4. Mix all the ingredients well to form a dough-like mixture.
5. Heat oil in a deep frying pan on medium heat.
6. Take a small portion of the mixture and shape it into a ball. Flatten it slightly to form a vada.
7. Gently slide the vada into the hot oil and fry until it turns golden brown on both sides.
8. Remove the vada from the oil and place it on a paper towel to remove excess oil.
9. Repeat the process with the remaining mixture.
10. Serve hot with chutney or ketchup.
- Time:
Preparation time: 5 hours (including soaking time)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes around 12-15 vadas
Nutritional information:
- Calories: 120 per vada
- Fat: 7g
- Carbohydrates: 12g
- Protein: 2g
Substitutions for ingredients:
- Peanuts can be substituted with cashews or almonds.
- Mint leaves can be substituted with curry leaves.
Variations:
- Add grated carrots or beetroot to the mixture for added nutrition and flavor.
- Add grated cheese to the mixture for a cheesy twist.
Tips and tricks:
- Make sure to soak the sabudana for at least 4-5 hours or overnight to ensure it is soft and easy to mix.
- If the mixture is too dry, add a little water to make it moist.
- If the mixture is too wet, add a little more mashed potatoes to make it firm.
Storage instructions:
- Store the leftover vadas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the vadas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the vadas on a platter with chutney or ketchup on the side.
- Garnish with chopped coriander leaves and a sprinkle of chaat masala.
Garnishes:
- Chopped coriander leaves
- Chaat masala
Pairings:
- Masala chai
- Lassi
Suggested side dishes:
- Green chutney
- Tamarind chutney
Troubleshooting advice:
- If the vadas are breaking apart while frying, add a little more mashed potatoes to the mixture to make it firm.
- If the vadas are not crispy, increase the heat of the oil and fry for a little longer.
Food safety advice:
- Make sure to wash your hands thoroughly before handling the ingredients.
- Use fresh ingredients and make sure they are properly cooked before serving.
Food history:
- Sabudana vada is a popular snack in Maharashtra, India, and is often served during religious festivals.
Flavor profiles:
- Spicy, tangy, and crunchy.
Serving suggestions:
- Serve the vadas as a snack or appetizer.
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Region: Indian