Sabudana Wada

SpicySpicy Served HotServed Hot VegetarianVegetarian
Average based on 3 Ratings

Listed in : Vegetarian , Vegetarian Snacks , Vegetarian Appetizers , Vegetarian Sidedish

Servings: 4
Ingredients:
  • Cassava, Raw, Cassava, Tapioca (Sabudana) Tapioca 1 cup.
  • Canola Oil, Vegetable Oil, Cooking ( Refined) oil 200 gms.
  • Potato, Flesh And Skin, Raw, aloo Potatoes 2 nos.
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chilies 3 nos.
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves As required
  • Salt, Common Salt, Rock Salt, Table Salt Salt To taste.

Instructions (Preparation Steps):

  • Soak sabudana in water for 3 hours and strain.
  • Peel and boil the potatoes and mash together with the sabudana.
  • Chop chilies and coriander leaves finely and mix. Add salt and mix.
  • Make tiny wadas with this dough and deep fry in oil.
  • Remove when brown and serve with ketchup.
  • Note:instead of boiling the potatoes, peel the skin and grate it. Then squeeze and dry the grated potatoes so that all the extra water content in the potatoes are drained. now mix this with tge soaked sabudhana and all required ingredients and deep fry in oil.

Cook's Tip:
if in any food item excess salt is present make small balls of wheat flour with water{like how u make for chapathi } put in the food item , it will absorb the excess salt. later u can remove those balls.
306 likes
How to preserve coriender leaves when you don't have an Air tight container or a fridge? Cut the stem of the coriender leaves, put leaves in a Clean, Dry cup. Now take a polythene paper and place the cup in it. Now tighten the polythene bag around the cup.
208 likes
To bake potatoes quickly, place them in salt water for 15 minutes before baking. Use the skin of boiled potatoes to wipe mirrors to sparkling clean. Don't store potatoes and onions together. Potatoes will rot quickly if stored with onions.
250 likes
To keep green chillies fresh for longer, break the stalks of chillies, wrap in the paper and keep them in the fridge.
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