Sabudana Vada - Vrat - Sneha's Recipe

Sabudana Vada is a vrat ka khana. In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year.

It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion. These crunchy vadas simply melt in the mouth… leaving the stomach full while the tongue craves for more.
Makes: 6 Vadas
Ingredients
1 Cup Sabudana
2 Large Potatoes
3 Tablespoon Roasted Peanut - coarsely powdered
2 Tablespoon Lemon juice
1 Tablespoon Cumin seeds
1 Tablespoon Roasted Cumin powder
2 Tablespoon Coriander leaves - finely chopped
2 Green Chilies - finely chopped
1/2 Tablespoon Sugar powder
1 Teaspoon Salt /Sendhav Namak or as per taste
Ghee or Oil for frying
For the Green Coconut Chutney
A handful Each Coriander and Mint leaves
2-3 Green chillies (or as required)
1 ½ Teaspoon Lemon juice

Salt to taste/Sendhav Namak
1/2 Cup Packed Fresh Coconut - grated
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
Salt to taste
Method
For The Green Coconut Chutney

Grind the coconut, coriander leaves, the mint leaves, green chilies, lemon juice and a little salt, sugar to a fine paste. Remove in a bowl and refrigerate till needed.
For the VadasWash sabudana 3-4 times and soaked overnight in the water or for 4 -5 hours . Keep water level same as level of sabudana.

Boil and mash the potatoes. Add sabudana and rest of the ingredients.

Combine everything with your hand.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.

Serve hot with green chutney or any sauce. Have these hot, when cold they are chewy.

My Notes

Quantity of potatoes should be just sufficient to hold sabudana.
Do not soak sabudana in too much of water. If its there, drain out excess water from sabudana before mixing with potatoes.

You can even add 2 teaspoons of rice flour while mixing for more crispiness.