Crispy Sabudana Vada A Tea Time Snack Going International!

 Why This Maharashtrian Fast Snack is Conquering Instagram Reels and Heathy Cafes All over the World

Introduction

Amidst the current global trend of globalizations of food and clean snacking, a small unassuming Indian recipe is reeling waves in many parts of the world, Sabudana Vada. Hailing originally, in Maharashtra, and traditionally prepared on Hindu fasting (vrat) days, these golden, crisp vadas are finding their way onto the menus of wellness cafes in Mumbai and Manhattan.

Sabudana vadas are on the brink of reinvention by food influencers and health chefs as they use gluten-free, vegan-friendly, and wholesome ingredients around the world. Soaked in chutney, packed with cheese or simply air-fried, to satisfy the fitness freaks, this ancient snack is reincarnating itself as a crispy, non-guilty pleasure.

It is time we can explore the recipe, its origin, and the reasons why it belongs to your international cuisine blog.

✨ Ingredients (For 12 medium-sized vadas)

1 cup sabudana (sago pearls)

2 medium-sized boiled potatoes

1/2 cup roasted and crushed peanuts

2 green chilies, finely chopped

1 tsp grated ginger

1 tbsp fresh coriander leaves, finely chopped

1 tsp cumin seeds

Rock salt to taste (for vrat)

Oil for deep frying (or ghee for extra flavor)

Step-by-step guide to Making Sabudana Vada

1. Soak the Sabudana

Wash sabudana and immerse into water up to just the level of water. Give 4-5 hrs or over night. Do not leave watery.

2. Mix Mixture

Combine soaked sabudana with mashed potatoes, crushed peanuts, green chilies, ginger, cumin, coriander and salt in a big bowl. Mix well.

3. Mold Vadas

Rub your hands and make round small-sized patties. They should be a bit thick so as to be soft inside and crispy outside.

4. Perfect Fry

Heat up oil in a pan. Fry the vadas in medium of the heat to make them golden brown. After cooking on them put them on a paper towel to drain some oil.

5. Serve Hot

Serve with green chutney, sweetened curd or just with lemon and rock salt

Hints to Perfect Vadas

Sabudana always needs to be drained out fully otherwise this may break during frying.

When you want to bind better during vrat then use rajgira atta (amaranth flour).

To make it healthier, air-fry or bake.

Place paneer or cheese in the middle to give a twist. 

Health Benefits

As opposed to the customary fried snacks, sabudana vada, when prepared attentively offers quite a few advantages:

Its gluten-free, which makes it a perfect choice of coffee of people with celiac sensitivity.

Carbohydrate dense food contains immediate energy that is present at fasting.

Peanuts contain good fat and vegetable protein.

Potatoes contain good resistant starch and potassium.

It is easy to digest, particularly when rock salt and oils which are chowed in vrat are used.

🔚 Conclusion

Sabudana Vada is all about being natural, tradition and savory crunchiness. Fasting, feasting, or simply, feeling like trying an Indian snack, the golden vadas are your best companion. The interest in gluten-free and vegan recipes is becoming increasingly global, which, in turn, makes this dish a great option as a subject of your next blog post or reel on social media.

So, forget the packets of store bought chips --- and try this Indian original!