Loading...
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.
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.
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
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.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 426.69 calories per serving with 6.78g of protein, it's a moderately challenging recipe perfect for snack or appetizer or breakfast.
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.
For an air-fryer version, preheat your air fryer to 190°C (375°F). Brush the vadas lightly with oil and air fry for 15-20 minutes, flipping halfway through, until golden and crisp.
Increase the number of green chilies or add 1/2 teaspoon of red chili powder to the mixture for extra heat.
If you don't have potatoes, you can use boiled and mashed raw bananas or sweet potatoes as a binder. This will slightly alter the taste.
Add 1/2 teaspoon of crushed black pepper or a few curry leaves (finely chopped) to the mixture for a different flavor profile.
Sabudana (tapioca pearls) is rich in simple carbohydrates, which provide a quick and easily digestible source of energy, making it a popular choice during fasting periods.
This recipe is entirely gluten-free, making it an excellent and safe snack option for individuals with celiac disease or gluten sensitivity.
The inclusion of peanuts provides a good amount of plant-based protein and healthy fats, while coriander and ginger offer essential vitamins and minerals.
This usually happens for two reasons: excess moisture in the mixture or the oil not being hot enough. Ensure your soaked sabudana is well-drained and the boiled potatoes are completely cool. Also, make sure the oil is at a steady medium-high temperature before adding the vadas.
Sabudana Vada is high in carbohydrates, providing quick energy. However, since it is deep-fried, it is high in calories and fat. It is best enjoyed in moderation. An air-fried version is a healthier alternative.
One serving of 3 Sabudana Vadas contains approximately 350-400 calories, primarily from carbohydrates (sabudana, potato) and fat (peanuts, deep-frying oil).
Yes, you can prepare the mixture, shape the vadas, and store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before serving for the best crispy texture.
The ideal method is to rinse the sabudana well, then add just enough water to cover the pearls. Let it soak for 4-6 hours. This ensures each pearl absorbs the water without becoming mushy or leaving excess liquid.
Sabudana Vada is traditionally served with a slightly sweetened yogurt (dahi) dip, spicy green chutney (coriander-mint chutney), or coconut chutney.