Photograph of the finished Sabudana vada

India · Bánh hạt sago chiên lạc

Sabudana vada

40 min Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sago seeds (sabudana) Sago seeds (sabudana) 640 g
  • Photograph of Potato Potato 800 g
  • Photograph of Roasted peanuts Roasted peanuts 280 g
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Cumin seeds Cumin seeds 20 g
  • Photograph of Herbs Herbs 100 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of Lime Lime 4
  • Photograph of Ginger Ginger 80 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Rinse the sago pearls and soak them in just enough water to cover them for 6 hours.
  2. 2 The water level should only be just enough to cover the ingredients; soaking them in too much water will make the grains mushy and the cakes will fall apart in the oil.
  3. 3 Test by pressing a bead; the bead should flatten without a hard, white center remaining.
  4. 4 Roast peanuts, then coarsely grind them and mix them with sago, mashed boiled potatoes, green chilies, and cumin.
  5. 5 Shape the dough into flat discs with wet hands, then refrigerate for 15 minutes to firm up the cookies.
  6. 6 Deep-fry at 175 degrees for 3 minutes on each side until crispy, and squeeze lemon juice over the top when serving.

With an appliance

  • Air fryer 35 min

    Replace step 6: spray oil evenly, then steam in a hot air pot at 195 degrees for 13 minutes, flip at minute 7.

Start cooking