Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, sabudana wada with coriander and mint dip. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Sabudana Vada, one of my favorite fasting snacks is a fried patty made with tapioca pearls (sago), potatoes, peanuts and herbs. This recipe gives you a super delicious Sabudana Vada that is crispy from outside with a soft and light texture from inside. Sabudana vada is an Indian dish, typically consumed in Maharashtra, India.
Sabudana wada with coriander and mint dip is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Sabudana wada with coriander and mint dip is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have sabudana wada with coriander and mint dip using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sabudana wada with coriander and mint dip:
- Get For wadas*
- Make ready 2 cups sabudana
- Take 4-5 boiled potatoes
- Make ready to taste Salt according
- Make ready 1-2 chopped green chilies
- Make ready 1 teaspoon red chilli powder
- Make ready 1/2 tablespoon sugar
- Prepare 1 teaspoon lemon juice or according to taste
- Take 1/2 cup roasted peanuts
- Take as needed Oil for frying
- Prepare For coriander and mint dip*
- Prepare 1 cup curd
- Prepare 1 handful mint finely chopped
- Take 1 handful coriander finely chopped
- Get 1 green chilies finely chopped
- Get to taste Salt according
- Prepare 1 teaspoon black pepper powder
- Get 1 teaspoon roasted cumin seeds powder
All the ingredients are mixed together, rolled into small balls and then fried into crispy and delish fritters. Crispy Sabudana vada recipe with peanut curd chutney. Take the squeezed sabudana,mix the mashed potato,peanut powder,Corn flour or arrowroot powder,chopped green chilli,ginger,coriander leaves,sugar & salt( Use arrow root powder during fasting. Serve sabudana vada with chutney, ketchup or anything that you like.
Steps to make Sabudana wada with coriander and mint dip:
- Soak sabudana for 4 to 5 hours. After that drain excess water if it's there.
- Now add sabudana in a broad bowl, then add mashed boiled potatoes, green chilies, red chilli powder, sugar, crushed peanuts, lemon juice.
- Mix all the ingredients properly.
- Take a kadhai, add oil and it heat. By the time divide wada into equal proportion and give proper shape of wada using both the hands.
- As the oil is heated well, add wada into the kadhai.Fry between medium to high heat till brown in colour.
- Now same way make rest of the wadas Sabudana is ready to be served.
- For coriander and mint dip– Take a bowl add curd and whisk to a smooth consistency. Then add coriander, mint, green chilies, salt, black pepper powder, roasted cumin seeds powder. Mix it well.
- Wadas ate ready to be served with coriander and mint dip.
- Wadas can also be eaten with sauce, chutney. Mostly during fast sabudana are made.so during fast sendha namak is used. Otherwise regular salt can be.
If you've tried this Sabudana Vada Recipe then don't Crispy Sabudana Vada are fritters made with sago, potato and peanuts! These fried vadas are great for snacking or to serve as an appetizer. Sabudana Vada (Sago Cutlet, Javarisi Vadai, Chowwary Vada) - A tasty traditional snack from Maharashtra made with tapioca pearls, boiled potatoes, roasted peanuts and some spices. It is a delicious and filling snack that can be given to kids after school. You can make sabudana vada for navratri or any other fast which are crispy from outside and prepared with sabudana along with boiled potatoes and coarsely ground peanuts.
So that is going to wrap it up for this special food sabudana wada with coriander and mint dip recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
