vegetariandairy-free
maharashtrian
Kanda Batata Poha
10 min
409 cal
8gProtein
59gCarbs
17gFat
1Recipes
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Crispy, energy-giving Sabudana Vada with tangy peanut chutney. A soul-satisfying comfort food treat!
Crispy on the outside, soft and chewy inside, these tapioca pearl fritters are a beloved Maharashtrian snack. Perfectly spiced with green chilies and roasted peanuts, they are naturally gluten-free and incredibly addictive.
Serving size: 1 serving
A classic Maharashtrian dry chutney made from roasted peanuts, garlic, and red chilies. This nutty, spicy, and savory powder is a perfect accompaniment to vada pav, thalipeeth, or simply enjoyed with roti and ghee.
Serving size: 1 serving
Crispy, energy-giving Sabudana Vada with tangy peanut chutney. A soul-satisfying comfort food treat!
This maharashtrian dish is perfect for breakfast or snack. With 648.76 calories and 16.700000000000003g of protein per serving, it's a nutritious choice for your meal plan.
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Prepare the Sabudana: Rinse 1 cup of sabudana under running water until the water runs clear to remove excess starch. Soak it in just enough water to cover (about 1 cup) for at least 4-6 hours, or overnight. The pearls should be soft and mash easily when pressed, with no excess water remaining. Drain thoroughly if any water is left.
Prepare Peanuts and Potatoes: While the sabudana soaks, dry roast 0.5 cup of raw peanuts in a pan on low-medium heat for 5-7 minutes until fragrant and lightly browned. Let them cool completely, remove the skins, and grind into a coarse powder. Ensure the 300g of boiled potatoes are completely cool, then peel and mash them smoothly in a large mixing bowl.
Make the Vada Mixture: To the bowl of mashed potatoes, add the soaked sabudana, coarse peanut powder, 3 chopped green chilies, 1 inch of grated ginger, 1 tsp cumin seeds, and 3 tbsp chopped coriander leaves. Add 1 tsp sendha namak, 1 tsp sugar, and 1 tbsp lemon juice. Gently mix everything with your hands until well combined, forming a non-sticky dough. Do not over-knead.
Shape the Vadas: Lightly grease your palms with oil. Divide the mixture into 12 equal portions. Roll each portion into a smooth ball, then gently flatten it to form a patty about 2 inches in diameter and 0.5 inch thick. Smooth out any cracks on the edges to prevent them from breaking while frying.
Deep Fry the Vadas: Heat 2 cups of oil in a kadai or deep pan over medium-high heat. The oil should be hot (around 180°C / 350°F). To test, drop a tiny piece of the mixture; it should sizzle and rise to the surface. Carefully slide 3-4 vadas into the hot oil, avoiding overcrowding. Fry for 3-4 minutes per side, until golden brown and crisp. Do not disturb them for the first couple of minutes to prevent breaking.
Drain and Serve: Remove the fried vadas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Serve immediately while hot with sweetened yogurt, green chutney, or coconut chutney.
Heat a heavy-bottomed pan or kadai over medium-low heat. Add the raw peanuts and dry roast them, stirring continuously for 8-10 minutes. The peanuts are done when they become aromatic, the skins start to blister and develop dark spots, and they make a popping sound.
Once roasted, immediately transfer the peanuts to a wide plate or tray. Spread them in a single layer and let them cool down completely. This step is crucial and takes about 15-20 minutes; grinding warm peanuts will result in an oily paste instead of a dry powder.
After the peanuts have cooled, transfer them to a grinder jar or a food processor. Add the peeled garlic cloves, red chili powder, cumin seeds, and salt.
Secure the lid and grind the mixture by pulsing in short bursts of 2-3 seconds each. Do not grind continuously. After every 2-3 pulses, stop, open the lid, and scrape down the sides. Continue this process until you achieve a coarse, crumbly powder.
Transfer the finished Shengdana Chutney to a clean, dry, and airtight container. Allow the flavors to meld for at least an hour before serving. It can be stored at room temperature for up to a month.
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