This crispy savory snack recipe is made with soaked sago pearls and mashed potato. Sabudana Vada is one of popular Indian food served during fasting. There are various combination to prepare it. In this case, mine was prepared without peanut but using semolina instead.
After combining all the ingredients, it was shaped into small round cutlet. It can be shallow or deep fried but I prefer shallow frying since it uses least oil.
Choose a healthy oil with higher smoke point such as canola, safflower or peanut oil.
Make sure the oil was fully heated before adding any food. To check whether it is ready, drop a small piece of bread, it should be golden brown in 60 seconds.
Do not crowd the pan. Work in small batches. The temperature of the oil decreases as soon as you add food to it.
Heavy bottomed cookware is best for frying. It allows to keep the temperature of the oil steady. A thicker bottom guarantees the heat will slowly warm up the oil.
Discard your used oil if it smells rancid, strong discoloration or excessive foaming around the frying food. Be sure to cool your used oil completely before disposing
SABUDANA VADA/SAGO CUTLET
Yield : 20 cutlets
1 cup sabudana (sago) soaked then drained
1.5 cups mashed potato
1 onion chopped (optional)
2 green chili chopped
1 tsp ginger minced
1/2 tsp cumin seed
1/2 tsp chili powder
1 tablespoon semolina
3 tablespoon chopped cilantro
salt to taste
oil for frying
Wash sago, soak in enough water for 15 minutes or depending on the type of sago. Press sago between your finger if easily mashed, it is ready to use.
Drain out excess water and leave in a colander for 10 minutes. Mix in mashed potato, onion, green chili, ginger, cumin seed, chili powder, semolina, salt and cilantro. Mixture will be soft and sticky.
Shape mixture into flat, round patties.
Heat the oil in a frying pan. Slide in the patties, fry until golden brown on both sides. Turn them occasionally. Remove and drain on absorbent paper.
Serve hot with ketchup or chutney.
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