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+ servings

Saboodana Vada

Prep Time 40 minutes
Cook Time 20 minutes
Course Appetizers, Snacks
Cuisine Coastal
Servings 12
Calories 110 kcal

Equipment

  • Bowl
  • Kadhai
  • Wok
  • Mortar and Pestle
  • Heavy-based Pan
  • Slotted spoon
  • Kitchen Paper
  • Paper towel

Ingredients
  

Instructions
 

  • Soak the sago in a large bowl of water for about 1 hour.
  • Drain and set aside.
  • Meanwhile, cook the potatoes in a pan of boiling water for about 20 minutes, or until soft.
  • Then drain and allow to cool.
  • When the potatoes are cool, peel off their skins, return to the pan and mash.
  • Heat a kadhai or large wok, add the peanuts and stir-fry for about 2 minutes, or until roasted.
  • Transfer the peanuts to a mortar and pestle and pound until crushed.
  • Separate the sago so that it is free of any lumps then sprinkle over 250ml (8fl oz/1 cup) water.
  • Add the potatoes, chillies, peanuts and salt, and mix well.
  • Divide the mixture equally into 12 small portions and shape into flat patties.
  • If the patties are sticking to your hands, then you may need to oil your hands with a little oil.
  • Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 35o‘F, or until a cube of bread browns in 30 seconds.
  • Carefully lower the patties, in batches, into the hot oil.
  • Deep-fry for about 2 minutes, or until golden brown.
  • Remove with a slotted spoon and drain on kitchen paper (paper towels).

Video

Nutrition

Serving: 12gSodium: 58mgCalcium: 18mgVitamin C: 9mgVitamin A: 1IUSugar: 1gFiber: 3gPotassium: 242mgCalories: 110kcalSaturated Fat: 1gFat: 6gProtein: 4gCarbohydrates: 11gIron: 1mg
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