Crispy Sabudana Vada | Sago Patties

New-Crispy Sabudana Vada |Sago pearls (Tapioca) Patties|Snack :






Ingredients :

Sabudana or sago pearls - 1½ small bowl
Potato -3-4 or colacasia (arbi) - 6-7
Ginger paste - 1½ tsp
Chopped green chilli - 1½ tsp
Finely chopped onion - ½ small bowl
Partly boiled corns - ¼-½ cup
Peanuts or moongfali - ½ cup
Cumin seeds - ¾ tsp
Carrom seeds - ¼ tsp
Crushed or powdered black pepper - ½ tsp
Asafoetida ( hing) - ¼ tsp
Chaat masala - 1½ tsp
Kashmiri red chilli powder (optional) - to taste
Lemon - 1
Chopped coriander leaves (optional) - ¼ cup
Salt or sendha namak - to taste
Ghee ( clarified butter ) or oil- ½ cup or to shallow fry
Dessicated coconut or nariyal ka bhura - 1¼ tsp
Sesame seeds - ¾ tsp

 


Method :-

1. Wash the sabudana or sago pearls two times and put water upto the level of sabudana or sago pearls and soak for 2-3 hours.

2. Roast the peanuts. Remove the skin (optional) and split into two pieces or you could grind it into a coarsely powder.

3. Heat 2-3 tsp ghee (clarified butter) or oil in a pan. Add cumin, ¼ tsp carrom seeds, stir till splutter. Add ginger paste, chopped green chilli, asafoetida, onion and partly boiled corns. Roast to remove its rawness or till light colour change. 







4. Take a big mixing plate. Put soaked sabudana or soaked sago pearls, boiled and mashed potatoes or boiled & mashed colacasia (arbi) or a mix of both, split peanuts or moongfali or peanuts coarsely ground powder, aforesaid roasted ginger-onion mixture.

5. Squeeze a whole lemon juice. Add desiccated coconut or nariyal ka bhura and sesame seeds and chopped coriander leaves ( optional). Mix all well gently. 

6. Take a small ball sized dumpling. Place it between the palms and give it a round shape and press to flatten it and even the sides & cracks-free by pressing gently as shown in the image. 

7. Heat 3-4 spoon ghee (clarified butter) or oil to shallow fry the sabudana vada or sago patties. Roast its one side till light brown colour and flip it to another side by a spatula and roast or cook to light brown colour. Make all the sabudana vada or crispy sago patties like this method.

Garnish with my shared groundnut (peanut)-coconut chutney or dip, minty-curd, mint-coriander chutney, etc., Serve this crispy-new Sabudana Vada or crispy sago ( tapioca) patties on fast or vrat, ritual or anytime in a new and healthy way in breakfast or as a evening snack with a quick and easy recipe!!