I stayed in Dadar, which is the heart of the city of Mumbai as well as the locality of maximum maharashtrian population. Sabudana  Vada is a favourite amongst maharashtrians.  It is a monsoon special crispy fried preparation. Despite that it is deep fried, it is sumptuous and light. It is also eaten on days of fasting in Maharashtra for e.g., Chaturthi etc.

2 cups sabudana(sago)
½ cup roasted and chopped peanuts
2 boiled potatoes
1 potato uncooked grated
2-3 green chillies
2 green chillies chopped
2 inch ginger
1 tablespoon cumin seeds
1 tablespoon lemon juice
coriander leaves
salt to taste


Method
Wash sabudana. Drain all the water, cover it and refrigerate it for 4 hours. This will keep the sabudana moist.
Make the ginger chillies paste.
Mash the potatoes.
Take a bowl. Add sabudana, mashed potatoes, raw grated potato, ginger chilli paste, cumin seeds, lemon juice, chopped green chillies, coriander leaves, roasted peanuts and salt.
Mix properly and make small balls.
Heat Oil. Deep fry the balls till golden brown. Serve it hot with peanut coconut chutney.
The sabudana vadas will become soft in texture if not consumed immediately thus fry only required. You can refrigerate the sabudana vada dough and make it hot when needed.

Peanut Coconut ChutneIngredients
1 cup freshly desiccated coconut
½ cup roasted peanuts.
2-3 green chilies
1 teaspoon cumin seeds
Salt

Method

Grind desiccated coconut, peanuts , green chillies, cumin seeds and salt in the blender.
Add required water to adjust consistency

Sabudana Vada Recipe

Sabudana Vada Recipe

Sabudana Vada Recipe

Sabudana Vada Recipe

Sabudana Vada Recipe

Sabudana Vada Recipe

Sabudana Vada Recipe

Sabudana Vada Recipe