Celebrate this Navratri with a delicious vrat-friendly treat from Chef Sanjeev Kapoor — golden, crispy sabudana vadas that are crunchy on the outside and soft inside. Packed with sago, peanuts, and spices, this festive recipe is simple to make and perfect for nine days of fasting. Served with refreshing coconut-coriander chutney and sweetened yogurt, these vadas are a wholesome snack that can be enjoyed anytime during Navratri.
Ingredients for Sabudana Vada Recipe
For Chutney:
- ½ cup fresh coconut (scraped)
- ½ cup fresh coriander leaves
- 1 green chilli
- ½ tsp cumin seeds
- 2 tbsp roasted peanuts
- Salt to taste
- ¼ cup water
For Sweetened Yogurt:
- ½ cup chilled yogurt
- 1½ tbsp powdered sugar
- A pinch of salt
For Vadas:
- 1½ cups sabudana (sago), soaked
- 3 medium potatoes, boiled and mashed
- 2 tsp ginger-green chilli paste
- 1 tsp cumin seeds
- ¾ cup roasted and crushed peanuts
- Salt to taste
- Juice of ½ lemon
- Oil for greasing and deep frying
Method Step by Step
- Prepare Chutney: Blend coconut, coriander leaves, green chilli, cumin seeds, peanuts, salt, and water into a smooth paste.
- Make Sweetened Yogurt: Mix chilled yogurt with powdered sugar and salt until smooth.
- Prepare Vada Mixture: In a large plate, combine soaked sabudana, mashed potatoes, ginger-chilli paste, peanuts, cumin, salt, and lemon juice. Mix thoroughly.
- Shape Vadas: Grease your palms with oil, roll mixture into balls, and flatten lightly.
- Fry: Heat oil in a kadai, slide in the vadas carefully, and fry until golden brown and crisp. Drain on absorbent paper.
- Serve: Enjoy hot sabudana vadas with chutney and sweetened yogurt for a perfect Navratri vrat snack.
This recipe brings together tradition and taste, making Navratri fasting more exciting and flavorful. Chef Sanjeev Kapoor’s easy-to-follow steps ensure that anyone can prepare this festive delight at home.
