Sabudana Vada and Sabudana Thalipeeth

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I probably have told you this but Maharashtrian cuisine is a favorite of mine. And nothing defines Maharastrian food as much as Sabudana Vada does. The blend of Potatoes and Sabudana or Sago and the deep fried goodness of this vada is well worth the experience. If you are on a diet or are trying to loose weight dont bother with this recipe. It is definitely calorie rich and downright nasty for you πŸ™‚ But what is life without a little cheating – especially on fried food?? Perfect for a cold winter day with some hot Chai.

Crispy and Delicious Sabudana Vada

Crispy and Delicious Sabudana Vada

You will need:

1 cup Sabudana/Sago
1 Large Potato
3/4 Cup Peanuts – Roasted and skin removed
Minced Green Chllies – 3
Red chilli powder -1/2 tsp
Chopped Cilantro – 1 handful
1/2 tsp cumin seeds
Salt to taste
Oil for deep frying

Method:
1. Wash the sabudana and soak for about 4 hours in just enough water to cover it. Every once in a while sprinkle a little water and mix. After 4 to 5 hours your sabudana is ready to be used.

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2. Boil the potato in a pressure cooker. Peel and Mash.

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3. Roast the peanuts. Allow to cook and remove the skin. Coarsely powder the peanuts in a blender/food processor.

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4. Add minced green chillies, cumin seeds, red chilli powder, chopped cilantro and salt to taste. Combine all and Mix well.

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5. Make golf ball sized balls and flatten into vadas.

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6. Heat oil in a frying pan/kadai. When the oil is hot, drop the vadas into the hot oil gently. Ensure that the oil is piping hot. Allow to turn golden brown and turn over. Fry until both sides are golden brown.

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7. Serve hot with ketchup/chutney of choice.

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Of course if you don’t want to eat deep fried vadas, you can improvise by using the same vada mixture into making sabudana thalipeeth. Take a large round of the mixture and flatten on a griddle or tava. Drizzle some oil and cook on stove top for 3 minutes with a lid. Flip the thalipeeth over and cook on both sides until golden brown. Serve hot with ketchup/chutney of choice.

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Delicious Sabudana Thalipeeth

Delicious Sabudana Thalipeeth

Typically, we add Rajgira flour or Bajri flour (Millet Flour) while making this thalipeeth along with the sabudana. You can combine any thalipeeth flour with the above mixture to give you a more wholesome thalipeeth.

Also, do check out my previous post on Sabudana Khichdi Β – another favorite breakfast dish.

Happy Monday folks.

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