Saboodana Vada By setseeani
by setseeani
22 May 2002
This recipe has been viewed 9969 times
Tip: grated raw potato makes the vadas crisp
and add salt just before frying.
Saboodana Vada By setseeani recipe - How to make Saboodana Vada By setseeani
Preparation Time: Cooking Time: Total Time:
2 cups sago (sabudana)
2 medium sized potatoes, boiled
1 medium sized raw potato, grated
4 to 5 green chillies
1 small piece ginger (adrak) (optional)
1/2 cup coriander (dhania)
1/2 cup powdered peanuts
2 tsp cumin seeds (jeera)
1 tsp lemon juice (optional)
2 to 3 tsp sugar (optional), salt to taste
3 to 4 cups oil or ghee for frying
Method
- Soak sago in water. drain off all the water and keep it aside for half an hour to one hour (depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
- Mash the boiled potatoes.
- Make a paste of ginger and chilies in a grinder.
- Now combine the sago, ginger-chilies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds, suger, lemon juice. mix it properly using a little bit of water.
- Make small balls of the mixture and flatten them.
- Heat some oil or ghee in a pan.
- Deep fry these vadas till golden brown and crispy.
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