• Culinary Aromas

Sabudana Vada 2 Ways | Air Fryer | Deep Fried



Sabudana vada is one of my all-time favorite snacks to eat. Growing up, whenever my mom used to make these vadas, I would empty them as they were being fried 😋

Now, my kid does the same. It's a great evening snack. The combination of sabudana, potato and peanuts makes it very tasty, crispy from outside and soft and crunchy inside. This time around, I decided to try making these vadas in my air-fryer. I was just amazed at how they turned out - crispy and scrumptious as the deep-fried ones or I would say, even better. If you have an air-fryer do try them out.



In this blog post, I share with you both the recipes - deep fried & air-fried along with some tips on how to make these not so sticky but crispy and crunchy.


Please do check out my other snack recipes:

https://www.culinaryaromas.com/blog/categories/snacks


Also, take a peek into my other air-fryer recipes:

https://www.culinaryaromas.com/blog/categories/air-fryer



Ingredients

  • 1 cup Sabudana/Sago

  • 1 cup Water

  • 2 Medium-big sized Potato

  • ½ cup Peanuts

  • ½ tbsp Chili powder

  • 1 tsp Jeera/Cumin seeds

  • 3-4 Green chili

  • 1 ½ tsp Salt

  • ¼ cup Coriander leaves/Cilantro

  • 2 tbsp lemon juice


Video Instructions




Written Instructions


Prep

  • Boil and Mash the potatoes.

  • Dry roast groundnuts. Cool and remove the skin.

  • Chop the Coriander leaves/Cilantro finely



Making the vada mix

  • Rinse the sabudana well and transfer to a bowl.




  • Add 1 cup water and mix well. Do not add more water to avoid making Sabudana sticky.

  • Soak for 4-6 hours. Differs with sabudana. Some varieties take less while some take more time. Soak for a minimum of 4 hours.


After 4 - 6 hours

  • Sabudana will absorb all the water. Drain off if any. Make sure they are soaked well before making the vadas.



  • Add the Mashed potatoes.

  • Blend the groundnuts coarsely and add to Sabudana




  • Add the spices Red chili powder, Jeera,

  • Add green chili, salt, Coriander leaves.

  • Add the Lemon juice.




Deep-Fry Method

  • Mix everything well, mashing sabudana and potato further with hands while mixing.




  • Grease hands with oil.

  • Take a small ball of mix and bind it together. [ Please watch the video]

  • Flatten it and shape it into vadas.


  • Warm oil on medium flame.

  • Slide the vadas into oil. Do not disturb for 30sec.

  • Flip and fry until golden brown.


  • Note: Sometime sabudana may pop in oil. Be aware of this while deep frying.




Air-Fry Method

  • Pre-heat the airfryer a 350F/180C for 5mins.

  • Add 1 tsp oil to the vada mix.

  • Mix everything well, mashing sabudana and potato further with hands while mixing.

  • Grease hands with oil.

  • Take a small ball of mix and bind it together. [ Please watch the video]

  • Flatten it and shape it into vadas. For air-fryer flatten it more so the inside gets cooked really well.



  • Cover the air-fryer basket with parchment paper.

  • Place the vadas on the air-fryer basket.

  • Brush with little oil.




  • Air-Fry at 350F/180C for 10mins.

  • Flip and brush with little oil.

  • Air-fry at 350F/180C for 8mins. Take care not to burn.



Enjoy Sabudana Vada with Mint Chutney or Ketchup.





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