Sabudana Pakoda | Sabudana Vada | Crispy Sago Fritters

Sabudana Pakoda | Sabudana Vada | Crispy Sago Fritters | Vrat Recipe

Sabudana Pakoda | Sabudana Vada | Crispy Sago Fritters- Easy, deep fried breakfast/snack/vrat recipe with step by step photos.

‘Sabudana Pakoda’, also called ‘Sabudana Vada’ is a traditional deep fried snack from Maharashtra, India. These vadas are served with Tamarind Chutney, Coriander Mint Chutney or even with Tomato Ketchup, along with hot chai. These vadas taste best when served hot and fresh. In other parts of the country, Sabudana vada are the best option to have during fasting days like Navratri.

Fasting food does not contain onion, garlic, grains, lentils and some other stuff. Sabudana is the most common ingredient that is widely used in making fasting recipe during festivals like Navratri. Sabudana Pakoda/Vada, Sabudana Khichadi and SabudanaKheer are three sabudana recipes that I make during my fasting days.

Today I made Sabudana Pakoda/Vada for my Ashtami fast. These crispy and delicious vadas are made by deep frying patties, made with sabudana/sago pearls, potatoes, and peanuts. They can be served as breakfast or evening snack. I particularly like to enjoy these vada to be served hot with green Coriander Mint and chilli chutney along with a cup of hot steaming ginger tea. I love them from my childhood days. My mom used to make these vadas during her fasts and I used to relish them without fasting. 😋

Methods of preparation are simple, but time consuming, as the main ingredient- Sabudana requires some processing. Potato helps to hold the vada intact, so if your vada breaks in while frying, just add another boiled potato or some singhara flour and prepare the dough. Make sure the boiled potatoes are just cooked and not so watery & mushy otherwise your vadas will soak up a lot of oil and will become oily and soggy. Peanuts not only give crunch to Sabudana pakoda/vada but also help in absorbing extra moisture from the soaked sabudana.

Furthermore, soaking of sabudana is the most important part of preparing sago vada. Soaking time varies to the type of sabudana you are using. Few type of sabudana just need 30 minutes while others need 5-6 hours of soaking time. To soak sabudana properly follow the detailed steps posted below.

Read through and see if you find it interesting enough to try. I hope you would love it. If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo…. Can’t wait to see your photos! Happy Navratri! 🙏😊

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Checkout other recipes for Vrat-

Servings - 14 Pakode

Course – Breakfast, Snack

Cuisine - Maharashtrian

Prep Time- 7 hours

Cooking Time – 30 minutes

Ingredients-

1 cup soaked sabudana

3 medium sized boiled potato

½ cup roasted and crushed peanuts

3 green chillis finely chopped

1 teaspoon cumin seeds (jeera)

1 teaspoon black pepper powder

1 teaspoon lemon juice
Handful coriander leaves finely chopped

Oil or ghee for frying

Sendha namak (rock salt) as per taste

How to Soak Sabudana-

1. Rinse the sabudana 3 to 4 times to get rid of all the starch. This is an important step to do before you soak the sabudana.

2. For soaking sabudana always use 1:1 ratio of sabudana and water. So for 1 cup of sabudana, use only 1 cup of water to soak it. If you will add more water while soaking then that would be the biggest mistake because this will results in clumpy and sticky khichadi. Sago pearls should be just about submerged in the water. A lot of water will result in a lumpy mess!

3. A lot of recipes call for soaking for 2 to 3 hours but in my experience the recipes works best if you soak sabudana overnight or at least 5 hours.

4. Next morning or after 7-8 hours of soaking sabudana gently stir the soaked sabudana with a spoon; you will notice that there is hardly be any water left. However place the soaked sabudana into a colander just to make sure that there’s no water left.

5. To check if sabudana is soaked properly, press one soaked pearl between your index finger and thumb, it should smash very easily.

6. Once you add the sabudana to the pan, do not cook or stir it for too long. You have to cook only for few minutes until most of the pearls become translucent. If you keep cooking and tossing for a long time, it is going to stick together.

If you follow these tips carefully, you will have a perfect non-sticky sabudana khichdi ready in no time!

How to make Sabudana Pakoda/vada mixture and patties-

Step 1- In a shallow pan, dry roast the peanuts till they are crunchy and dark in colour. Let them cool down for 5 minutes and then in a grinder or in a mortar-pestle, make coarse powder of them and keep aside.

Step 2- Wash the potatoes and boil them. Let them cool down a little bit and then peel them.

Step 3- In a mixing bowl, add boiled potatoes and mash them with a fork or your fingers.

Step 4- Now add soaked sabudana, peanut powder, green chillis, finely chopped coriander leaves, cumin seeds, black pepper powder, sendha namak and lemon juice into the mixing bowl.

Step 5- Mix everything very well using your hand.

Step 6- Now wash and wipe your hand and then apply some ghee on your palm, this way the mixture won’t stick to your hand.

Step 7- Now take small portion of the mixture in your hand and make a ball of that. Lightly press the mixture ball using other hand’s palm and shape it into a flat round patty. (Do not press very hard otherwise sides will crack) Make these patties from all of the mixture.

How to fry Sabudana Pakoda/Vada-

Step 1- On medium flame, heat oil in a kadai.

Step 2- Now to check if oil is hot enough, drop a small portion of mixture into hot oil. If the dough comes back to the top of the oil and oil starts bubbling around the dough, your oil is perfectly hot for frying.

Step 3- So gently drop sabudana patties into the hot oil one by one. Keep the flame on medium while frying because if oil is not hot enough, sabudana pakodas will absorb a lot of oil and become oily and soggy and if you set the heat to high, your pakodas will turn brown quickly and will not get cooked properly from the inside.

Step 4- Do not over crowd the kadai. I would suggest fry only two or three patties in one batch. This way they will get enough space for frying and will not stick to each other.

Step 5- When one side gets golden then flip it over and fry another side. Turn over a couple of times till they fry evenly on each side and turn brown and crispy.

Step 6- Remove Sabudana pakodas from the kadai and place them on kitchen towel to drain excess oil.

Serve the sabudana pakodas/vada hot with coriander or mint chutney.

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