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.

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, a binding to the vadas. These melt-in-the mouth crispy patties are generally had during fasts, where the onion can be omitted.

• 1 cup sabudana (sago), soaked overnight
• 2-3 med. size potatoes, boiled & mashed
• 3 tbsp. roasted peanuts, coarsely ground
• 2-3 tbsp. roasted & powdered chana dal (Bengal gram)
• 1 tsp. roasted cumin powder
• 1 onion, finely chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped
• few mint leaves, chopped (opt)
• 1/2 tsp. amchur / 1 tbsp. lime juice or to taste
• 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 fry the vadas, few at a time, till golden brown in colour on a low to medium flame. 

          Drain on a paper napkin and serve, hot with green chutney or sauce.

Arbi Cutlet (Colocassia Patties)

         
       
          These yummy Arbi (Colocassia) cutelts are just perfect for an evening tea-time snack. They can also be served as appetizers along with green chutney / ketchup or can be sandwiched in between burger buns / bread with a green chutney spread for a lunch box meal.

          They can either be pan fried or deep fried. For a change, have them in a chaat form with all the toppings. So check out the step by step pictorial recipe to prepare it.

           

• 10-12 pieces of Arbi (med. size Colocassia)
• 2 tsp. besan (gram flour)
• 2 tbsp. rice flour
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ginger, grated
• 1 onion, chopped
• 2 green chillies, chopped
• 1/2 tsp. garam masala powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tsp. kalonji (nigella seeds)
• 1/2 cup rice flour for coating
• oil to deep fry

       

           Boil the Arbi till soft (2-3 whistles in pressure cooker). Drain and peel the skin. Mash them well and mix with all the following ingredients except oil.

          Wet your palm and shape the mix into cutlets. Coat with the rice flour and chill for an hour in the refrigerator.

          Heat oil in a pan and deep fry the cutlets till golden brown on both sides. Drain on a kitchen towel and serve them hot with any chutney or sauce.

Note - They can be formed into cutlets and refrigerated to be fried later.
           Coating them with rice flour ensures easy formation of the cutlets.

             Boil the arbi & peel the skin.

             Mix with all the mentioned ingredients ........

            ..... into a dough.

             Form cutlets & coat with rice flour.

             Deep fry them in hot oil till .........

             ......golden brown on both sides.

             Drain on paper tissues & serve.

Rajma Chana Kebab (Kidney Beans Chickpea Patties)

          These are protein rich Kebabs made from boiled rajma (kidney beans) and boiled black chana (chickpeas). A quick healthy snack for the evening, it can be served as an appetizer too with green chutney or tomato sauce. 

          For a veggie version, egg can be substituted by boiled potatoes. They can also be served as Burger patty along with sliced tomato, cucumber, lettuce and cheese slice. It can be a great lunch box meal too. So check out the step by step pictorial recipe to prepare it. 
          

• 1 cup boiled black chana (chickpeas), mashed (makes 10 kebabs)
• 1 cup boiled rajma (kidney beans), mashed
• 1 egg
• salt to taste
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped
• 1 tsp. flaxseed
• 1/2 tsp. red chili flakes
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 2-3 tbsp. oil for shallow frying

          

          In a bowl, combine all the above mentioned ingredients (except oil) and refrigerate for 30 minutes. 

          Divide into equal portions and form into kebabs. Refrigerate again for some time.

          Heat oil in a pan and shallow fry them few at a time till golden brown on both sides.

          Drain on a kitchen towel. Garnish with coriander leaves and serve with tomato sauce or green chutney.

     Mix all the above ingredients (except oil) & refrigerate for 30                     minutes. 

     Divide into equal portions & form into kebabs. Refrigerate again for         some time.

     Heat oil & shallow fry them, few at a time, till golden brown on both         sides. Drain on a kitchen towel. 

Serve with tomato sauce or green chutney.