Crispy Sabudana Vada Recipe

Author:

Soniya Saluja

Discover how to make crispy and delicious Sabudana Vada with this easy-to-follow recipe. Perfect for fasting or as a tea-time snack!

No ratings yet

Print Pin Save

Course: Snack

Cuisine: Indian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

14 servings

Calories:

121kcal

Rinse sabudana thoroughly 3–4 times until the water runs clear.
Soak it in 1 cup of water for 5–6 hours or overnight.
After soaking, sabudana should appear soft and doubled in size. There should be no visible water left.

Dry roast peanuts in a pan over medium heat for 3–4 minutes until aromatic.
Transfer to a clean kitchen towel and rub to remove skins.
Add roasted peanuts, green chilies, and cilantro to a grinder or food processor. Pulse to a coarse mixture—don’t overblend!

In a large mixing bowl, add soaked sabudana, mashed potatoes, the coarse green masala, roasted cumin powder, salt, and lemon juice.
Gently mix everything together. Do not over-mash the sabudana—you want to retain the texture for that perfect outer crisp.

Take a small portion of the mixture and roll it into a ball. Flatten gently between your palms.
Repeat with the rest of the mixture.
Let the shaped vadas rest in the refrigerator for about 10 minutes. This helps them firm up before frying.

Heat oil in a pan over medium heat.
Fry vadas in batches for 3–4 minutes per side, or until golden brown and crispy.
Drain on paper towels.

Preheat air fryer to 375°F (190°C).
Skip oil completely if you want to make it without oil OR
Lightly brush each vada with oil or spray with cooking spray.
Arrange them in a single layer in the air fryer basket (no overlapping).
Air fry for 12–15 minutes, flipping halfway. Cook until golden brown and crispy.
Add an extra 2–3 minutes if needed for extra crunch.