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.

Poha Vada

 

            These Poha (Beaten rice) Vada are an ideal tea-time snack. They can also be served as appetizers along with tomato ketchup or green chutney. They are very easy to make and very delicious at the same time. 

          For a healthier version I have used Brown Poha and boiled Raw Banana instead of potatoes. Finely chopped mixed veggies too were added to make them more nutritious. The addition of peanuts gives a bit of a crunch to the end product and the roasted chana dal powder, a binding to the vadas. For a vegetarian version, you can skip the egg and use a slurry of besan or simply skip both and shallow fry them. So check out the step by step pictorial recipe to prepare this party snack.

   

• 1 cup brown poha (beaten rice)
• 2 raw bananas, boiled, peeled & mashed
• 1/2 cup chopped mixed veggies (beans, carrots, capsicums & green peas)
• 2 tbsp. roasted peanuts, coarsely ground
• 2 tbsp. roasted & powdered chana dal (Bengal gram)
• 1 small onion, finely chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• handful of coriander leaves, chopped
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. chaat masala
• salt to taste
• 1 egg, beaten
• oil to deep fry

          Wash the poha for a few seconds and keep aside for 10 minutes so that it becomes soft. 

           Mix the poha and all the other ingredients (except egg & oil) and knead into a dough. 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. Refrigerate for a couple of minutes. 

          Heat oil in a pan / kadai. Dip them one by one in the egg mix and deep fry them on a medium flame, few at a time, till crisp and golden brown.

          Drain on a kitchen towel and serve with tomato ketchup / red chili sauce / green chutney as a comforting snack. 

     Mix the poha & all the other ingredients (except egg & oil) & 

     knead into a dough. 

       Divide into equal portions. Take each portion & shape into a round flat patty. Do the same with the rest of the mix. Refrigerate for a couple of minutes. 

               Heat oil in a pan. Dip them one by one in the egg mix. 

       Deep fry them on a medium flame, few at a time, till crisp

        & golden brown.

                    Drain on a kitchen towel.

        Serve with tomato ketchup / red chili sauce / green chutney.

Batata Vada (Fried Potato Fritters - Mumbai Style)

 

          Batata Vada is a very popular snack all over Maharashtra. It is similar to Aloo Bonda in the South. This recipe calls for boiled and mashed potatoes, coated in chickpea batter and them deep fried. It is generally a street food, at times served in pav (bread) called Vada Pav. It can also be enjoyed as a tea time snack or as an appetizer with green chutney or tomato sauce. Tastes absolutely yummy. 

Stuffing - 

• 4-5 potatoes, boiled & mashed
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 2 tbsp. coriander leaves, chopped
• oil to deep fry

Batter-

• 1 cup besan (chickpea flour)
• salt to taste
• 1 tbsp. hot oil
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1/4 tsp. baking soda
• 1 tsp. kalonji (nigella seeds)
• water as required

          To make the batter, combine all the ingredients in a bowl and make a smooth batter with the help of some water. It should be of pouring consistency. Keep aside.

          For the filling, combine all the ingredients in a bowl, except oil. and knead into a dough. Make equal sized balls out of it.

          Heat oil. Dip each ball in the batter and deep fry them few at a time till golden brown on all sides. Drain on a paper tissue and serve with any chutney or sauce.

Parippu Vada (Lentil Fritters / Pakora - Kerala style)

 

          Parippu Vada is a very popular Kerala style deep fried fritters made of chana dal and tuvar dal. They are absolutely easy to make and are an ideal tea-time snack / party snack. Few basic ingredients like onion, ginger, green chilies and curry leaves are needed to dish out these yummy vadas. You can also enjoy these fritters as an appetizer with any chutney. They tastes real yum. So check out the step by step pictorial recipe to prepare it.

• 1 cup chana dal (Bengal Gram lentil)
• 1/3 cup tuvar dal (Pigeon Pea lentil)
• 1 onion, chopped 
• 1 tsp. ginger, grated
• 2 sprigs curry leaves, chopped
• 2 green chilies, chopped
• 1/2 tsp. red chili flakes
• salt to taste
• oil to deep fry

          Soak the lentils overnight or for a minimum of 4-5 hours. Then blend it coarsely without adding any water. 

          Now mix together with all the remaining ingredients (except oil) and keep aside. 

          Meanwhile, heat oil in a pan. Take a small portion of the mix and give it a round flat shape. 

          Gently drop it in the hot oil and fry on both sides till golden in colour. Drain on a kitchen towel and serve as a tea-time snack. 

                                  Blend the soaked lentils coarsely without adding any water. 

                                 Mix together with all the remaining ingredients (except oil).

                     Make round shaped flat balls out of the mix & drop them in the hot oil. 

    

                                 Fry on both sides till golden in colour.

                                  Drain on a kitchen towel.

                                   Enjoy as a tea-time snack.