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 you drop an egg on the floor, cover it with salt and let it remain like this for a couple of minutes. You will be able to easily clean the mess with a paper towel.
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CUTTING ROLY-POLY VEGETABLES SAFELY To keep your fingers safe from nicks, use the following technique on wobbly vegetables (such as potatoes, squash, and beets). Step 1: With a sharp knife, cut a thin slice along the length of the potato (or other vegetable) to create a flat side. Step 2: Turn the potato, cut-side down on the cutting board. This will ensure that the potato is stable and won’t roll away. Slice as desired, stopping when the potato becomes unsteady and difficult to grip. Step 3: Turn the potato so that the broad, flat side from which you made the last cut is face down on the cutting board. Continue to slice as desired.
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To keep the chillies fresh for a longer time, remove the stems before storing.
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