Hara Bhara Sabudana Vada: Healthy & Flavorful Tapioca Pearl Fritters
50 minutes
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About Hara Bhara Sabudana Vada: Healthy & Flavorful Tapioca Pearl Fritters
Inspired by my homegrown herbs, this Hara Bhara Sabudana Vada recipe elevates the classic tapioca pearl fritter with a burst of fresh spinach and fenugreek. The addition of these nutritious greens not only adds a vibrant color and unique flavor but also boosts the iron and nutritional value of this popular Indian snack.This recipe is a delightful twist on a traditional favorite, perfect for a healthy and satisfying meal or snack. The combination of crispy exterior and soft, flavorful interior is simply irresistible. Get ready to impress your family with this upgraded version of Sabudana Vada!Using homegrown ingredients truly enhances the taste, but you can easily adapt this recipe with store-bought produce for equally delicious results. Prepare to savor every bite of this flavorful and healthy treat!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For Soaking
- 2 cup Sago soak in enough water for at least 5-6 hours, tapioca pearls, or overnight. drain thoroughly before use.
For the Vada Batter
For Frying
- Oil for deep frying
Instructions
Prepare the Sago
- Soak sago pearls in ample water for at least 5-6 hours, or preferably overnight. Drain completely and let it sit in a strainer for about 4-5 hours, covered with a damp cloth to allow excess water to drain.
Prepare the Vegetables
- Boil potatoes until tender. Peel and mash thoroughly. Finely chop the fenugreek leaves, spinach, and coriander. Finely chop the green chilies.
Combine Ingredients
- In a large bowl, combine the drained sago, mashed potatoes, chopped fenugreek leaves, spinach, green chilies, coriander leaves, crushed peanuts, and salt. Mix well to form a soft, pliable dough. If the mixture seems too dry, add a tablespoon or two of water.
Shape the Vadas
- Divide the dough into small, equal-sized portions. Gently shape each portion into a flat, round vada (fritter). You can slightly flatten them with your palm.
Fry the Vadas
- Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, carefully add the vadas to the pan, ensuring not to overcrowd. Fry until golden brown on both sides, flipping gently. Remove from the pan and place on a paper towel-lined plate to drain excess oil.
Serve and Enjoy
- Serve the hot Hara Bhara Sabudana Vada with your favorite chutney or yogurt. Enjoy!
Recipe Notes
Expert Tips for Perfect Hara Bhara Sabudana Vadas
- Don't skip the soaking: Properly soaking the sago is crucial for the right texture. Insufficient soaking will result in hard vadas.
- Adjust spice levels: Modify the amount of green chilies according to your preference for spiciness.
- Maintain oil temperature: Avoid overcrowding the pan when frying. Medium heat is essential for evenly cooked vadas with a crispy exterior.
- Get creative with additions: Feel free to add other finely chopped herbs or vegetables like carrots or peas to enhance the flavor and color.
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Recipe Nutrition
Calories: 657kcalCarbohydrates: 90gProtein: 5gFat: 31gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 1gSodium: 216mgPotassium: 773mgFiber: 10gSugar: 2gVitamin A: 1057IUVitamin C: 40mgCalcium: 36mgIron: 2mg
Meera Girdhar
Articles: 98
3 Comments
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I’m excited to try this recipe!
Such an enticing dish! Thanks for the recipe.
This is wonderful! Can’t wait to taste it.