Crispy Sabudana Fries | Instant Sabudana Vada without soaking

5 from 7 votes

Crispy Sabudana Fries | Instant Sabudana Vada without soaking

Sabudana Fries or Instant Sabudana Vada is an irresistibly delicious and addictive snack or finger food crispy on the outside, chewy, and melt in mouth texture inside. I bet you just can’t stop having one.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Finger Food, Snack

Cuisine: gujarati, Karnataka, madhya pradesh, Maharashtra, north indian, rajasthan, South Indian, uttar pradesh

Servings: fries

Calories: 42kcal

Author: Kushi

Equipment

1 Pan for frying

Ingredients

1 cup Sabudana or Sago or Tapioca Pearls (raw)
¼ cup Roasted cashews (you can also use peanuts or almonds)
3 Green chilies, finely chopped (adjust to taste)
2 tablespoon Coriander leaves, finely chopped
3 medium-sized potatoes, boiled and mashed
Salt, to taste
Oil for frying

Instructions

In a blender or mixer, blend the sabudana or sago into powder form (coarse to fine). Transfer it to a bowl.
1 cup Sabudana or Sago or Tapioca Pearls (raw)
In the same blender, add roasted cashews and blend it to powder form (coarse to fine is good), and transfer this to the same bowl containing sabudana powder.
¼ cup Roasted cashews (you can also use peanuts or almonds)
To this add green chilies, coriander leaves, mashed potatoes, salt and mix well to form a dough. Mixing well here is the key and it helps in binding the dough. You should easily be able to form a dough. But if you are not able to bind, then just splash some water and make sure to add in small increments.
3 Green chilies, finely chopped (adjust to taste), 2 tablespoon Coriander leaves, finely chopped, 3 medium-sized potatoes, boiled and mashed, Salt, to taste
Transfer the dough to a working surface and using both hands press it gently to form a rectangle of ½ inch thickness.
Cut them into strips of the desired length (check the video)
Heat oil in a pan for frying on medium flame. Once the oil is hot, drop fries depending on the size of the pan and fry on medium flame. Do not touch or disturb them until they firm up the first few seconds to a minute. Else, they may break.
Oil for frying
When they become firm and golden, flip and cook until it’s crisp and golden brown on all the sides.
Repeat the process for the remaining fries.
Sabudana Fries or Instant Sabudana Vada is now ready. Serve with spicy chutney or chili sauce or tomato ketchup, and enjoy.

Video

Notes

Oil should not be too hot or too cold for frying. If oil is hot, fries will become dark soon, and if it is cold, it will absorb oil. The best practice is to fry by switching the flame between medium and medium-high.
To check if the oil is hot, add a drop of the mixture and check if it sizzles and comes up.
Do not overcrowd the pan while frying sabudana fingers.
I have never used flour while making sabudana fries or vada. But if you feel you have added too much water by mistake or your dough has more moisture content before even spreading them to make fries, add 1 or 2 tablespoon of flour and correct the dough. On fasting days use kuttu ka atta (rajgira flour).
In case you are worried that this will fall apart in oil, even before you flatten the dough and shape them into fries, shape a piece of dough into fries or desired shape, and fry. If it doesn’t break go ahead and fry all of them. If it separates, then add flour and adjust the dough.

Nutrition