Gluten-Free Sabudana Vada (Sago Fritters)

Ingredients

• 1 cup Sago Pearls (Sabudana)
• 2 medium Potatoes, boiled and mashed
• 1/2 cup Peanuts, roasted and crushed
• 1-2 Green Chilies, finely chopped
• 2 tablespoons Cilantro, finely chopped
• 1 teaspoon Ginger, grated
• 1/2 teaspoon Cumin Powder
• 1/4 teaspoon Turmeric Powder
• 1 tablespoon Lemon Juice
• 2 tablespoons Tapioca Starch
• to taste Salt
• as needed Oil, for frying

Instructions

1. 1Place the 1 cup of Sago Pearls (Sabudana) in a medium bowl and cover them with water. Let them soak for 4 to 5 hours, or until they are soft and can be easily mashed between your fingers.
2. 2Drain the soaked sago pearls thoroughly using a fine-mesh sieve, pressing gently to remove any excess water.
3. 3In a large mixing bowl, combine the drained sago pearls, the 2 medium Potatoes (boiled and mashed), the 1/2 cup of Peanuts (roasted and crushed), the 1-2 Green Chilies (finely chopped), the 2 tablespoons of Cilantro (finely chopped), the 1 teaspoon of Ginger (grated), the 1/2 teaspoon of Cumin Powder, the 1/4 teaspoon of Turmeric Powder, the 1 tablespoon of Lemon Juice, the 2 tablespoons of Tapioca Starch, and Salt to taste.
4. 4Mix all the ingredients thoroughly with your hands until a cohesive, dough-like mixture forms.
5. 5Take small, equal-sized portions of the mixture, about 1.5 to 2 inches (4-5 cm) in diameter, and gently flatten them into round patties, approximately 1/2 inch (1.25 cm) thick.
6. 6Pour enough Oil into a deep frying pan or a kadai to reach a depth of at least 2 inches (5 cm). Heat the oil over medium heat until it reaches a temperature of 325-350°F (160-175°C); you can test the oil by dropping a tiny piece of the mixture, which should sizzle and rise to the surface immediately.
7. 7Carefully slide 3-4 vadas into the hot oil, ensuring not to overcrowd the pan. Fry them for 3 to 5 minutes per side, turning them gently, until they are golden brown and crispy on both sides.
8. 8Using a slotted spoon, carefully remove the fried vadas from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
9. 9Serve the Sabudana Vada hot, accompanied by mint chutney.

Substitutions

Related Guides