Crispy on the outside and soft inside, Sabudana Vada is a classic Indian fasting (vrat) snack made with sago pearls, potatoes, peanuts, and mild spices. Perfect for Navratri, Ekadashi, or any vrat days.  If you want to farali sabudana vada recipe in hindi to visit our website hubrecipes.

 Ingredients

• 1 cup sabudana (sago pearls)

• 2 medium boiled potatoes, mashed

• ½ cup roasted peanuts, coarsely ground

• 1–2 green chilies, finely chopped

• 1 tsp grated ginger (optional during vrat)

• 2 tbsp coriander leaves, chopped

• Rock salt (sendha namak) to taste

• 1 tsp lemon juice (optional)

• Oil for deep frying

 Instructions

Step 1: Soak Sabudana

1. Rinse sabudana 2–3 times until water runs clear.

2. Soak in water just enough to cover it (about ½ inch above) for 4–6 hours or overnight.

3. Check: Sabudana should be soft when pressed and not sticky. Drain any excess water.

Step 2: Make the Dough

1. In a mixing bowl, add soaked sabudana, mashed potatoes, ground peanuts, green chilies, ginger, coriander, lemon juice, and rock salt.

2. Mix gently until everything combines well.

3. Divide the mixture into small balls and flatten them slightly into vada shape.

Step 3: Fry the Vadas

1. Heat oil in a deep pan. Test by dropping a tiny bit of mixture—if it rises steadily, the oil is ready.

2. Fry vadas in batches on medium heat until golden brown and crisp on both sides.

3. Drain on paper towels.

✅ Serving Suggestions

• Serve hot with farali green chutney (made with coriander, mint, sendha namak, and lemon) or plain curd.

???? Tips

• Avoid over-soaking sabudana to prevent sogginess.

• Use boiled and cooled potatoes to avoid stickiness.

• Fry on medium heat to ensure they cook evenly inside.