Stuffed Sabudana Vada Air Fryer

Stuffed Sabudana vada air fryer, one of my favorite fasting foods, is a savory and subtly sweet patty made of mashed potatoes, crunchy peanuts, and softened tapioca pearls (sago), and fragrant herbs. It is naturally vegan and gluten-free if using crumble tofu. You can make a wonderful, crispy Sabudana Vada with a soft and light interior with this foolproof recipe.

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What Is Sabudana?

In numerous cuisines, sabudana, also known as tapioca pearls, is a widely utilised ingredient, particularly during the fasting (Vrat) season when grains are not produced.

It is a good source of carbohydrates and goes by the name of Sago. Sabudana is essentially the starch that is derived from the tapioca roots and is made from cassava roots, a type of tapioca.

Sabudana is a common item to cook with during upvas ( (Vrat or fast) since it provides rapid energy due to its high carb content.
Sabudana promotes bone and muscular health, lowers blood pressure, enhances digestion, and aids in the growth of muscles. It is also a fantastic source of calcium, iron, and protein.

About Stuffed Sabudana Vada Air Fryer Recipe

A deep-fried or air fried Maharashtrian appetizer called Sabudana Vada, also known as Sabudana Vadai, Sabudana Cutlet, or Sabudana Tikki, is a great option for breakfast or an evening snack. It is the ideal dish to offer on Indian Fast Days or Vrat because it is made using gluten-free ingredients. Here’s a recipe for making these at home.

This recipe will always yield the tastiest sabudana vadas. See advice on how to properly soak sabudana for the right texture! These sabudana bombs, which are crunchy, chewy, and filled with paneer or tofu if vegan, make a satisfying breakfast or snack that’s ideal for Navratri or Ganpati puja.

Sago, also known as sabudana, are white pearly spheres formed from the cassava plant’s roots (tapioca, yuca). They are consumed throughout the Hindu fasting season and are also known as tapioca pearls.

Sabudana is primarily pure starch and high in carbohydrates. They are included in the fasting menu because they help you feel fuller for longer.

Many devoted Hindus observe fasts (vrat/upvas) during the Shravan month, Ekadashi, and the Navaratri season in accordance with Indian Hindu tradition.

Deep-fried patties known as sabudanas are created with potatoes, roasted peanuts, tapioca pearls, and other spices, herbs, and seasonings. Before being mashed, grated, or crumbled, the potatoes must first be cooked.

The potatoes help keep the vada from crumbling or breaking apart when it is being fried by helping to bind the patty mixture. The patties get a lovely crunch from the peanuts, and they get more flavor from the herbs and spices.

I learned how to make my sabudana vada using an actual Maharashtrian recipe many years ago in cooking school. As you can see from my images, this recipe yields delicious sago patties with a nice golden crisp texture and a wonderful softcore.

It is a satvik cuisine, so I used little spices and don’t include any onions or garlic. Beginners may make this sabudana vada recipe with no problems.

This is the Sabudana Vada.

• Vegan \sGluten-Free \sCrispy
• Inside is soft and flavorful.
• ideal for days of fasting
• suitable for rainy days

Ingredients

For Vada or fritters:

• 1 Cup – Sabudana/ Tapioca Pearl Soaked 4 hours
• 3 – Green chilies chopped
• 1 Cup – Peanuts (With skin or without skin roasted and ground coarsely )
• 4 to 5 – Potatoes boiled
• 1 tbsp – Jaggery powder or sugar
• 2 tbsp – Sendha Namak or Rock salt
• 1/2 tsp – Turmeric powder
• 1 tbsp – Cumin powder
• 2 tbsp – Lemon juice
• 2 tbsp – Coriander choppedFor stuffing: 
• 1 cup – Tofu/Paneer crumble
• 1 tbsp – Cumin powder
• 1/2 tbsp – Red chili powder
• 2 – Green chili chopped
• 1 tsp – Black pepper powder
• 1 tbsp – Sendha namak/rock salt

Sabudana – In English, these are referred to as tapioca pearls. This has a lot of carbohydrates and is comprised entirely of starch. This is permitted during the Hindu fast (vrat), because it provides you more sustained energy.

Potato – Here, potatoes that have been boiled are mashed. Here, it serves as a binding agent. Red or Yukon gold potatoes are ideal for Indian cuisine, in my opinion.

Peanuts – gives the sabudana vada some nutrients and crunch.

Green chili – The only ingredient that adds spice and heat is his. So, change as necessary.

Rock salt (Sendha namak) – Sendha namak is used since these are made for vrat. You can use ordinary salt if making on a regular day.

Check out the Stuffed Sabudana Vada Air Fryer Recipe Video:

How To Make Stuffed Sabudana Vada Bombs Air Fryer Step By Step With Photo:

1. Wash thoroughly sabudana or tapioca pearls with water.

   

2. Soak them in little water for at least 4 to 5 hours.

   

3. Boil potatoes meanwhile and mash them with clean hands or with the help of a masher.

   

4. After 5 hours check if the sabudana or tapioca pearl is getting mashed with fingers then it’s ready to be used.

   

5. Take sabudana in a bowl. Add boiled mashed potatoes, roasted peanut powder, green chili chopped, curry leaves chopped and coriander leaves chopped.

   

6. Add spices like cumin seeds, jaggery or sugar, coriander powder, red chili powder, turmeric powder, sendha namak or rock salt as we are making it for fasting, and add lemon juice.

   

7. Mix everything well.

   

8. Now for the filling or stuffing take a bowl and add paneer or tofu crumble. Add coriander leaves chopped, green chili chopped, cumin seeds, rock salt or plain salt, cumin powder, and red chili powder.

   

9. Mix the stuffing well.

   

10. Take a small portion of the stuffing and make small balls out of the mixture.

    

11. Prepare all the small stuffing balls in the same manner.

    

12. Now grease hands with water.

    

13. Take a small portion of sabudana mixture.

    

14. Make space in middle.

    

15. Add paneer stuffing in middle.

    

16. Again take some sabudana mixture and seal all the edges and make a round-shaped patty.

    

    

17. For the deep frying Method: Heat oil in a pan and when oil is medium hot add sabudana Vadas in oil.

    

18. Fry till golden brown on the bottom side.

    

19. Flip the vadas and fry till golden brown and crisp on another side too.

    

20. Take it out with the help of a spatula. Drain out excess oil.

    

21. For the Air fryer method: Place parchment paper in the Air fryer basket.

    

22. Add 4 sabudana Vada in the basket.

    

23. Spray or brush oil on sabudana Vada.

    

24. Air fry at 380 degrees for 20 minutes. Now open the basket and with the help of a tong flip the vada and again air fry for 15 minutes till vadas are golden and crisp. Brush oil if you feel they are dry.

    

25. Take them out with the help of a tong as they will be super hot.

    

26. Sabudana Vada or fritters are ready to be served hot with coriander green chutney.

    

Important Suggestions To Keep In Mind

• Cleanly wash the sabudana. Continue washing it with your hands while you wash to get rid of the extra starch.
•  The amount of water used to soak the Sabudana is also crucial. Sabudana should be barely submerged in water. Neither more nor less than that is acceptable. I always keep the Sabudana to water ratio at 1:1.
• Sabudana must be thoroughly soaked. It should easily mash when you press with your thumb and finger. If it is not thoroughly soaked, even after the vadas are fried, it would remain hard and chewy. Raw tapioca pearls will stick to your teeth since you will feel it while chewing.
• The water must be effectively drained. To drain the water, use a colander or sieve. If the mixture contains moisture, the vadas won’t form properly and will become soggy. They will thus absorb a lot of oil and may even disintegrate in the hot oil.
• If, by chance or error, the mixture becomes tacky and soft. A few tablespoons of flour (any vrat atta, such as rajgira amaranth, singhara water chestnut, or kuttu buckwheat flour) can be combined. The additional moisture will be absorbed by this flour. You can include rice flour if you’re cooking it on a regular basis.
• Utilizing a mortar and pestle, crush the peanuts. They shouldn’t be overly finely crushed. After roasting, either remove the pink skin of the peanuts or use skinless peanuts. Since I prefer my peanuts with roasted skin, I left the skin on after roasting. But the conventional approach is always an option.
• If there is any surplus moisture, crushed peanuts assist in absorbing it. Therefore, I like to powder it. If you prefer crunchy peanuts in your sabudana vada, simply roughly smash them in a mortar and pestle.
• Start by cooking one vada to test the dough. One vada should be dropped into the hot oil and cooked on medium heat until fully browned on one side. If you move the vada before one side is fully browned and crisp, it could fall apart in the oil. When one side has been thoroughly done, flip it over and continue to fry until both sides have been well browned. After you successfully fry one vada, fry the remaining vadas in batches of four to five.
• Grease your palm with a little oil or water before forming the sabudana vada. Vadas won’t stick to your palm as a result. Form five or six vadas, and it will begin to stick. In order to shape the vadas, lubricate them once more and then wash your hands or dry them with a dish towel.

Frequently Asked Questions

Is sabudana vada good for health?

Not at all, no! Sabudana vada is not a very nutritious food because it is deep-fried and loaded in carbohydrates. So for low-calorie solutions, try baking or air frying.

How long should sabudana be soaked?

Sabudana types require different amounts of time to soak. While the majority of sabudana varieties soak nicely in 5 to 6 hours, some are hard and require an overnight soak. So try different things and see what works for you.

Why does my Sabudana Vada crack when exposed to oil?

The sago patties will break and disintegrate in oil if the dough mixture has too much moisture or if the potatoes do not provide enough binding.

How do you bake it?

If you don’t want to deep fry them, you may also bake them or use an air fryer to prepare them.

Place them in a line on the baking sheet and spritz with oil to prepare them in the oven. Bake for 30-35 minutes in a preheated oven, turning once halfway through. Increase the oven’s temperature to its highest setting, then bake the items until just beginning to become brown.

How is it prepared in an air fryer?

Set the air fryer at 180 C for a good start. Place the vada in a single layer on the air fryer’s tray. Spray some oil on. Golden browning takes 10 to 12 minutes in the air fryer.

How to make Jain Verison (Without Potato)?

Potatoes are off limits to the Jain community since they do not eat anything that grows in the ground. To create a Jain variation of this meal, simply substitute boiling raw banana for the potatoes in the original recipe’s instructions.

How to make it Instantly without Soaking?

Sabudana can be dry roasted for 4-5 minutes and then ground into a coarse powder to prepare it instantaneously without having to soak it beforehand. To produce vada, combine this powder with the remaining ingredients listed in the recipe below.

Serving Suggestion

When paired with a steaming cup of Adrak Wali Chai, Sabudana Vada is delicious on its own. They can also be served with tomato ketchup or mint-coriander chutney. Some folks enjoy serving them with sweet yogurt as well.

Storage Suggestions

Freshly cooked sabudana vada has the greatest flavor. Otherwise, they lose their crispness and become squishy. Instead, you can keep the vada mixture in an airtight jar for 3 to 4 days.

Remove it from the refrigerator, prepare some vadas, and deep fry them to serve. When you’re ready to create the Sabudana Vada, merely add the salt. Or simply air-fried them for 30 minutes at 380 degrees F.

Some other Air fryer snack recipes you will like on my blog are – Cheesy Air Fryer Roasted Tomatoes, Crispy Pocket Paneer Recipe Air Fryer, Air fryer Gluten-Free Spinach Potato patties, Air Fryer Zucchini And Corn Fritters.

Note: A rough estimate of nutrition is provided.
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Note: A rough estimate of nutrition is provided.
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