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 fresh mint leaves, finely chopped
- 1/4 cup coriander leaves, finely chopped
- 1-2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tsp lemon juice
- Salt to taste
- Oil for deep frying
Special equipment needed:
- Mixing bowl
- Deep frying pan
- Slotted spoon
Step-by-step instructions:
1. Rinse the sabudana in water and soak it in enough water for 3-4 hours or overnight.
2. Drain the excess water from the soaked sabudana and transfer it to a mixing bowl.
3. Add mashed potatoes, roasted peanuts, chopped mint leaves, coriander leaves, green chilies, ginger paste, cumin seeds, lemon juice, and salt to the bowl.
4. Mix all the ingredients well to form a dough-like consistency.
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.
7. Flatten the ball between your palms to form a vada shape.
8. Gently slide the vada into the hot oil and fry until it turns golden brown on both sides.
9. Remove the vada from the oil using a slotted spoon and place it on a paper towel to drain excess oil.
10. Repeat the same process with the remaining mixture.
11. Serve hot with mint chutney or sweet yogurt.
- Time:
Preparation time: 4-5 hours (including soaking time)
- Cooking time: 20-25 minutes
Temperature:
- Oil for deep frying should be heated on medium heat.
Serving size:
- This recipe makes around 12-15 vadas.
Nutritional information:
- Calories: 120 kcal
- Fat: 5 g
- Carbohydrates: 16 g
- Protein: 3 g
- Fiber: 2 g
Substitutions for ingredients:
- Instead of mint leaves, you can use cilantro leaves or curry leaves.
- You can replace roasted peanuts with roasted cashews or almonds.
- Lemon juice can be substituted with lime juice.
Variations:
- You can add grated carrots or beetroot to the mixture for added nutrition and flavor.
- You can also add grated paneer (Indian cottage cheese) to the mixture for a creamy texture.
Tips and tricks:
- Soak the sabudana for at least 3-4 hours or overnight to ensure it is soft and easy to mix.
- Do not overcook the potatoes as they will become mushy and difficult to mix.
- Make sure the oil is hot enough before frying the vadas to ensure they cook evenly and turn golden brown.
Storage instructions:
- You can store the leftover vadas in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
- To reheat the vadas, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the vadas on a platter with mint chutney or sweet yogurt on the side.
- Garnish with chopped cilantro leaves or grated coconut for added flavor and texture.
Pairings:
- Mint sabudana vada pairs well with hot chai or coffee.
Suggested side dishes:
- You can serve the vadas with a side of mixed vegetable raita or cucumber salad.
Troubleshooting advice:
- If the vadas are breaking apart while frying, add a little more mashed potatoes to the mixture to bind it together.
- If the vadas are not turning golden brown, increase the heat of the oil slightly and fry for a little longer.
Food safety advice:
- Make sure to wash your hands thoroughly before handling the ingredients.
- Use fresh ingredients and store them properly to avoid contamination.
Food history:
- Sabudana vada is a popular snack in India, especially during the fasting season. It is made with sabudana, potatoes, and peanuts and is a staple in Maharashtrian cuisine.
Flavor profiles:
- Mint sabudana vada has a crispy exterior and a soft, chewy interior with a refreshing mint flavor and a hint of spice from the green chilies.
Serving suggestions:
- Serve the vadas as a snack or appetizer at parties or gatherings.
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Region: Indian