Sabudana Vada Stuffed with Coconut Chutney, Vrat, Upvas

by Tarla Dalal

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Sabudana Vada is one of the most traditional and all-time favourite fasting foods. Made with boiled potatoes, crushed peanuts and soaked sabudana, these vadas have a unique texture and pleasing flavour.

Here, we have given the traditional snack an innovative twist, by stuffing it with tasty coconut chutney. It is important to make the chutney nice and thick, so it can be easily stuffed into the sabudana vada mixture.

With the perky taste of coriander and green chillies, the Sabudana Vada Stuffed with Coconut Chutney is a very unique treat, which has an amazing flavour and texture too.

Serve it with Peanut Curd Chutney, another interesting faraali recipe.

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Sabudana Vada Stuffed with Coconut Chutney, Vrat, Upvas recipe - How to make Sabudana Vada Stuffed with Coconut Chutney, Vrat, Upvas

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 12Makes 12 vadas
Show me for vadas

Ingredients

1/2 cup sago (sabudana)
1 1/2 cups boiled and mashed potatoes
1 tbsp finely chopped green chillies
1/2 cup roasted and coarsely crushed peanuts
1/4 cup finely chopped coriander (dhania) , optional
2 tsp lemon juice
2 tsp sugar
1 tsp crushed cumin seeds (jeera)
rock salt (sendha namak) to taste
oil for deep-frying

To Be Blended Into A Thick Dry Coconut Chutney
1/2 cup grated coconut
2 tbsp chopped coriander (dhania) , optional
2 tbsp raw peanuts
1 tsp lemon juice
1 tsp sugar
1 tsp roughly chopped green chillies
rock salt (sendha namak) to taste
1 tbsp water

For Serving
peanut curd chutney

Method

Soak the sabudana in a deep bowl with enough water overnight. Drain well.
Combine all the ingredients in a deep bowl and mix well.
Divide the sabudana-potato mixture and the coconut chutney into 12 equal portions and keep aside.
Flatten a portion of the sabudana-potato mixture into a 75 mm. (3") diameter circle and place a portion of the coconut chutney in the centre.
Bring together the edges in the centre to seal the stuffing and shape it into a round ball and then lightly flatten it. Keep aside.
Repeat steps 4 and 5 to make 11 more stuffed sabudana vadas.
Heat the oil in a deep non-stick pan and deep-fry a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with peanut curd chutney.