This is a deep fried traditional Maharashtrian snack made out of sago, boiled potatoes and other aromatic ingredients. It is best enjoyed as an evening tea time snack or as an appetizer with some spicy green chutney. It can also be shallow fried for all those health conscious people out there.
The addition of peanuts gives a bit of a crunch to the end product and the roasted chana dal powder and rice flour a binding to the vadas. These crispy patties are generally had during fasts, where the onion can be omitted. Check out the step by step pictorial recipe to prepare this yummy regional snack.
- 1 cup sabudana (sago), soaked overnight
- 2-3 med. size potatoes, boiled & mashed
- 1/3 cup roasted peanuts, coarsely ground
- 2 tbsp. roasted & powdered chana dal (Bengal gram)
- 2 tbsp. rice flour
- 1 tsp. roasted cumin powder
- 1 onion, finely chopped
- 1 tsp. ginger, grated
- 2 green chilies, chopped
- 1/2 cup coriander leaves, chopped
- 1 tsp. chaat masala
- salt to taste
- oil to deep fry
Drain any excess water from the soaked sabudana. In a bowl, combine all the ingredients, except oil. Divide this mix into equal portions.
Take each portion and shape into a round flat patty. Do the same with the rest of the mix.
Heat oil in a pan and deep fry the vadas, few at a time, till crisp and golden in colour on a low to medium flame.
Drain on a kitchen towel and serve hot with green chutney or sauce.
Drain any excess water from the soaked sabudana.
In a large bowl, take all the ingredients.
Mix all the ingredients, except oil. Divide this mix into equal portions.
a low to medium flame.
Drain on a kitchen towel.
Serve hot with green chutney or sauce.
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