Sabudana Millet Vada (Deep Fried Sago Millet Patties)

 

          This is my version of the very popular and traditional Maharashtrian snack - Sabudana Vada, made out of sago, boiled potatoes and other aromatic ingredients. However, in this recipe, I replaced the potatoes with Foxtail millet for a healthier version. You can use any other millet of your choice. 

         The addition of peanuts gives a nice crunch to these yummy vadas and the roasted chickpea flour and rice flour a binding to the vadas. These crispy patties are generally had during fasts, where the onion can be omitted. Enjoy as an evening tea time snack or as an appetizer with some spicy green chutney. So check out the step by step pictorial recipe to prepare these amazing Sabudana Millet Vadas.

Dry Roast & Grind - 

• 2-3 dry red chilies
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 tsp. coriander seeds
• 1/2 mace
• 2-3 green cardamom

Other Ingredients - 

• 1/3 cup sabudana (sago), soaked overnight
• 1/4 cup cooked foxtail millet
• 50 gms. paneer
• 2 tbsp. roasted peanuts, coarsely ground
• 1 tbsp. roasted chickpea flour
• 2 tbsp. rice flour
• 1 tbsp. roasted spice powder
• 1 onion, finely chopped
• 1 tsp. ginger, grated
• 2 fresh red / green chilies, chopped
• 2-3 tbsp. coriander leaves & mint leaves, chopped
• 1 tsp. chaat masala
• 1/2 tsp. salt or to taste
• oil to deep fry

          Dry roast all the mentioned ingredients slightly till you get a nice aroma. After it cools down, grind into a powder and keep aside. Drain any excess water from the soaked sabudana. 

          In a bowl, take the cooked millet, drained sabudana, paneer and the ground peanuts. Mash well. 

          Then add rest of the ingredients, except oil. Combine everything well and then 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 as an appetizer with green chutney or sauce.

In a bowl, take the cooked millet, drained sabudana, paneer & the ground peanuts. Mash well. 

                       Then add rest of the ingredients, except oil. 

     Combine everything well & then divide this mix into equal portions. 

                 Take each portion & shape it into a round flat patty. 

Heat oil & deep fry the vadas, few at a time, till golden in colour on a low to medium flame. 

                            Drain on a kitchen towel.

                    Serve hot as an appetizer with green chutney or sauce.

Sabudana Vada (Deep Fried Sago Patties - Maharashtrian Style)

 

           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. 

             Take each portion & shape into a round flat patty. 

      Heat oil & deep fry the vadas, till crisp & golden in colour on

        a low to medium flame. 

                  Drain on a kitchen towel.

                Serve hot with green chutney or sauce.

Pani Puri ( Indian Street Food)

 

              Pani Puri, the irresistible spicy and tangy street food is to die for. It is a favorite chaat item with young and old alike. It is also called puchka, golgappa or gupchup, based on which state it is referred. 

              In this recipe, small crisp puris are stuffed with a potato mix, dipped in a tangy mint flavored chilled spicy water, drizzled with some sweet chutney and gulped down at a go. It is pure divine. Words cannot describe the magical moment when there is a total burst of flavors in the mouth. 

              It is best enjoyed as an evening tea-time snack. However, they can be relished any time of the day. So here is my version of this all time favorite comfort snack. The ingredients for the stuffing, sweet chutney and the pani puri water can be an individual preference. You can adjust the seasonings, accordingly. 

Pani - 

• Handful of mint and coriander leaves, roughly chopped
• 2-3 green chilies, 
• 1 garlic clove
• salt to taste
• 1 tbsp. lime juice
• 2 tbsp. boondi
• 1 marble size tamarind
• 1 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder 

Stuffing- 

• 2 potatoes, boiled & mashed
• 1/2 cup chickpeas, boiled & crushed
• 1 tomato, chopped
• salt to taste
• 2 tbsp. boondi
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. amchur powder
• 1 tsp. red chili flakes
• 1/4 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. roasted peanuts, coarsely ground

Sweet tamarind Chutney-

• 1/2 tsp. tamarind paste
• 1 tsp. red chili powder
• pinch of salt
• 2 tbsp. sugar or to taste
• 1/2 cup water or as required

• 1-2 tbsp. nylon sev 
• few store bought small puffed up pooris

           Blend the coriander leaves, mint leaves, green chilies and garlic with required quantity of water to a fine paste. Add lime juice and mix well.

        Pani - Soak the tamarind in water and strain the pulp. Add 3-4 cups of water, 2 tbsp. of the mint-coriander paste, salt and all the dry spices. Mix well. Adjust seasoning and keep aside. Add the boondi while serving.

         Stuffing - In a bowl, mix together all the mentioned ingredients and keep aside.

         Sweet tamarind chutney - In a bowl, mix together all the ingredients and keep aside.

          To serve, make a hollow in the centre of each pani puri with a spoon. Stuff a little of the filling, sprinkle some sev and drizzle a tsp. of the sweet chutney over it. 

          Pour some of the pani puri water and gulp it down immediately at a go and enjoy the mouthful experience.

                                 The potato-chickpea stuffing. 

                                  Boondi.

                                   The spiced water.

                                  Sev and sweet tamarind chutney.

                                  The puris..

Bhel Puri (Mumbai Street Snack)

          This is a famous and a yummy Mumbai style street food / chaat liked by all I am sure. This is my favourite too. The main ingredient is puffed rice which is served along with boiled potatoes, tomatoes, onion, chilies, sev, papdi and different types of spicy and tangy chutneys. 

          It goes very well as a snack or can be enjoyed anytime of the day. In fact it can be had as a light dinner too. It is a very easy recipe where you need to just combine all the ingredients and have them as quickly as possible before it gets soggy. Make it at home now by following my simple and an easy step by step pictorial recipe to prepare it.

• 2-3 cups puffed rice, slightly dry roasted & cooled
• 1/2 cup mixture / farsan
• 5-6 papdis, crushed
• 1/2 cup fine sev (savoury noodles)
• 1/2 cup boiled potatoes, chopped
• 1/2 cup tomatoes, chopped
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1/2 cup coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• 1/2 tsp. red chili powder
• 1/2-1 tsp. cumin powder
• 1/2-1 tsp. pepper powder
• 1/2-1 tsp. chaat masala 
• pinch of salt
• 1 tsp. lime juice
• sweet tamarind chutney as required
• green chutney as required
• red chili-garlic chutney as required 
• 1 tsp. each of coriander leaves and sev to garnish

          In a bowl, mix together all the ingredients (except the chutneys). Now add in 2-3 tsp. each of the chutneys and give it a quick stir.

          Transfer to a serving bowl or in individual bowls. Garnish with coriander leaves and sev. Lastly drizzle some of the chutneys and serve immediately for a delicious evening snack.

                                Mix together puffed rice, farsan & crushed papdis.

                                Add sev, onions,

                                boiled potatoes, tomatoes, green chilies,

                                peanuts, coriander leaves,

                                all dry spices

                                and the chutneys.

                                Mix everything well.

                            Serve, garnish with sev, coriander leaves & a drizzle of chutneys.