Description

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.

Ingredients

Units Scale

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

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Instructions

Wash thoroughly sabudana or tapioca pearls with water.
Soak them for at least 4 to 5 hours.
Boil potatoes meanwhile and mash them with clean hands or with the help of a masher.
After 5 hours check if the sabudana or tapioca pearl is getting mashed with fingers then it’s ready to be used.
Take sabudana in a bowl. Add boiled mashed potatoes, roasted peanut powder, green chili chopped, curry leaves chopped and coriander leaves chopped.
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.
Mix everything well.
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.
Mix the stuffing well.
Take a small portion of the stuffing and make small balls out of the mixture.
Prepare all the small stuffing balls in the same manner.
Now grease hands with water.
Take a small portion of sabudana mixture.
Make space in middle.
Add paneer stuffing in middle.
Again take some sabudana mixture and seal all the edges and make a round-shaped patty.
For the deep frying Method: Heat oil in a pan and when oil is medium hot add sabudana Vadas in oil.
Fry till golden brown on the bottom side.
Flip the vadas and fry till golden brown and crisp on another side too.
Take it out with the help of a spatula. Drain out excess oil.
For the Air fryer method: Place parchment paper in the Air fryer basket.
Add 4 sabudana Vada in the basket.
Spray or brush oil on sabudana Vada.
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.
Take them out with the help of a tong as they will be super hot.
Sabudana Vada or fritters are ready to be served hot with coriander green chutney.

Notes

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.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer, Side Dish, Snack
Method: Air-fry
Cuisine: Indian

Nutrition

Serving Size: 5 people
Calories: 560Kcal
Sugar: 6g
Sodium: 918mg
Fat: 30g
Saturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 69g
Fiber: 8g
Protein: 15g
Cholesterol: 19mg