- 3 boiled potatoes
- ½ cup sabudana/sago
- 1 cup roasted peanuts (coarsely grounded)
- 1 teaspoon jeera/cumin
- 1 teaspoon ginger finely chopped
- 1 green chilli finely chopped
- ¼ teaspoon black pepper powder
- 2 tablespoons coriander
- salt to taste
- oil for frying
*Soak sabudana in water for 6 hours or overnight.
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a large bowl add boiled potatoes and mash them, make sure there are no lumps left.
- Now add soaked sabudana, roasted and coarsely grounded peanuts, cumin, ginger, green chillies, black pepper powder, coriander and salt. Mix till everything is well combined.
- Now grease your hands with oil and take 2 tablespoons of the mixture and shape it into a ball, now gently press them to shape them into vadas. Similarly make rest of them. This recipe will give 14 medium size vadas.
- In a pan heat oil and once it becomes medium hot add the sabudana vada and fry from each side for 4-5 minutes on medium heat or until it turns brown and crispy.
- Serve hot with sweet yoghurt.
- Make sure the sabudana is well soaked, else it will stick to your teeth while eating.
- While shaping the vadas, make sure there are no cracks in the sides, else they might burst while frying.
- You can make the vadas and refrigerate for upto 2-3 days and then fry them whenever needed.
- Always fry on medium heat else they will remain uncooked from the inside.