Sabudane Wada

Recipe for Sabudane Wada
( Sago and Potato Pattis)

What is unique about this recipe?

Sabudana Wada is an excellent alternative Tangy Cut-Mirchi,  for those cold, rainy evenings.  Sabudana Wada is a lip-smacking, delightfully crunchy vegetarian snack perfect to go with that hot cuppa tea !!

Made with sago seeds, crushed peanuts and potatoes combined together in a crunchy batter as it’s main ingredients, this starter is unique in its flavour and is sure to leave your taste buds tingling for more !!

 

Ingredients for Sabudane Wada

Potatoes – 2, boiled, peeled and mashed
Sago seeds – 1 cup, soaked in 3/4 cup of water for 1/2 an hour
Peanuts – 1/4 th cup full
Green Chilli – 1 finely chopped
Coriander – 6-8 twigs, finely chopped
Salt to taste
Black pepper powder – 1/2 a teaspoon
Vegetable Oil – 1 cup for deep frying

Method to cook Sabudane Wada

Take the boiled potatoes in a bowl and mash them well with a masher

Take the peanuts with the skin and roast them in a pan on low flame

Once they start to crackle take them off the flame and leave them cool for a few minutes

Once cooked try and remove the skin of the peanuts by rolling them between the palms of your hands

Alternatively, you could go with the skinless peanuts available in the supermarket

The peanuts need to be slightly crushed by
either gently grinding them using a mortar and pestle or by coarsely blending them using a blender for 3-5 seconds

Once ground, add these peanuts to the mashed potato along with the sago seeds, salt, pepper powder, chopped chillies and coriander and a drizzle of oil Mix all the ingredients well

Once the mixture is ready make the Wadas by pinching out small portions of it and then shaping the batter into medium-sized circular balls. Flatten out the balls by applying gentle pressure between you palms so they form spherical disks

Repeat the process with the remaining batter by greasing the palms of your hand in between

The Wadas once made , can be stored in the fridge to be used within 2-3 days

In order to fry the Sabudana Wada, heat the oil in a Kadai or deep pan and deep fry the Wadas using a perforated ladle until they turn a light golden and crispy brown

Remove the fried Wadas onto a kitchen towel in order to get rid of the excess

Serve these hot, crispy Sabudana Wadas with mint chutney or tomato sauce or Tamarind Sauce

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