A classic Maharashtrian breakfast that is perfect for fasting or at any time you want to crush, delicious bite. The golden Sabudana wadas are crispy from the outside, tender on the inside, and are filled with peanuts, potatoes and light spices. Serve them with green chutney or sweet yogurt dip for a truly satisfactory treatment.
Ingredients:
- 1 cup of sabudana (tapioca pearls)
- 2 medium potatoes, boiled and mashed
- 1 cup of roasted peanuts, crushed
- 2 green chilies, finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped coriander leaves
- 1 teaspoon cumin
- Himalayan Pink Salt (for fasting)
- 1 teaspoon sugar (optional for balance)
- Oil, Deep For frying
Method:
- Rinse the sabudana in cold water until the water is clear. Soak the pearl for 4-5 hours, or overnight in the refrigerator to cover enough water. Drain any excess water.
- Now take a bowl, add soaked sabudana, potatoes, crushed peanuts, green chillies, ginger, coriander, cumin, salt and sugar. Gently mix everything together to form a dough.
- Divide the mixture into small lemon parts. Flatten each piece between your palm to make about 3 inches thick.
- Now take deep pan and heat the oil on medium heat.
- Fry the wadas , turning occasionally, until they are golden brown and crisp on both sides.
- Use a slotted spoon to transfer on a paper towel for any excess oil drain.
Tips and Variety:
- If you prefer the healthier version, pan fry the wadas with a little oil.
- To make it a Jain -friendly, ignore the potatoes and instead use grated raw bananas or sweet potatoes.
- A layer of spices can be adjusted by increasing or reducing green chillies and ginger.
Serving Instructions:
- Serve with green coriander chutney (no onion no garlic)
Storage:
- Store in the refrigerator for 2 days . Remove and heat in hot oven or air fry before serving.
