SABudana Vada - Sago Fritters
  • 1 cup – Sabudana / Sago
  • 2 nos – Potato, boiled and cooled. Big sized
  • 1 tbsp – Jeera
  • 4 nos – Green chillies
  • ¼ cup – Roasted peanuts, coarsely ground.
  • Juice of one lemon
  • 1 tbsp – Sugar
  • Salt to taste
  • Oil for deep frying
  1. Wash the sago well twice or thrice.
  2. Drain the water lightly.
  3. Cover it and let it soak overnight preferably. I soak it at noght and use it next afternoon or evening. Keep mixing it lightly with a fork. And sprinkle water if need be.
  4. Don’t soak it in water as it will not be separate and will get mushy.
  5. To the soaked sabudana, add boiled, peeled and mashed potato.
  6. Add salt, sugar, chopped green chillies, coarsley ground peanuts, jeera and lemon juice and mix it well.
  7. When you press some mixture in your hands it should stick and form a ball.
  8. If not just add little more potato.
  9. Keep the oil for frying.
  10. Wet you palms and make lemon sized balls. Gently press it to flatten it.
  11. Repeat this with the remaining mixture.
  12. Deep fry it on medium heat, till the vada is nice and gold in colour.
  13. Serve sabudana vada hot with some Rusk chutney and masala chai
Recipe by MADaboutkitchen at