Tapioca Pearl Fritters

Tapioca Pearl Fritters - Plattershare - Recipes, food stories and food lovers
Try out these crispy tapioca vadas perfect combo with masala chai . Also tastes great with green coconut chutney or sweetened yogurt or both!
4 from 1 vote
Print Pin
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Recipe Cuisine Type: Indian, North Indian, Street Food
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • cup Sabudana sago or tapioca pearls â¾ â
  • 1 cups Potatoes peeled and mashed boiled
  • 1/2 cup Roasted Peanuts â
  • 1 tsp Cumin Seeds â
  • 1 tsp Ginger Paste
  • 2-3 Green Chillies finely chopped
  • 1-2 sprigs Coriander finely chopped, or cilantro â cilantro or
  • 2 tsp Lemon Juice
  • 1 tsp Sugar â
  • Rock Salt sendha namak – to taste, or salt or salt
  • Oil â for deep frying


  • Wash tapioca/ sabudana very well in running cold water. Soak them in enough water for 2-3 hours to overnight according to your sabudana type. Soaking time depends on the type and quality of sabudana.
  • Drain all the water and keep in colander for 15-20 minutes. This step is necessary to avoid any moisture so as to prevent it from getting sticky.
  • While sabudana is draining, dry roast groundnuts on medium flame. Allow them to cool. Peel them and grind coarsely.
  • Take sabudana, boiled mashed potatoes, coarsely ground peanuts, ginger paste, green chilies, coriander, cumin seeds, salt, sugar and lemon juice in a bowl.Mix them well and make like a dough.
  • Grease your palm with some oil and make balls and press them gently.
  • Heat the oil on medium high flame for deep frying. See that the oil is hot enough.
  • Once the oil is ready, slide the vadas gently into the hot oil. Do not disturb for a minute otherwise they will break or it becomes messy. After a minute, flip and fry vadas to golden brown on both sides.
  • Drain the vadas on kitchen towel to remove excess oil.
  • Serve these hot and crispy vadas with coriander chutney or sweet or salted yogurt.

Recipe Notes

  • Tapioca /Sabudana should be soaked well.When you press between your finger and thumb, it should mash easily. If it is not soaked properly then it will stay hard even after frying the vadas.
  • Tapioca/Sabudana should be drained very well. If water is present in the sabudana then the vada mixture will become sticky. So let it drain for good 15-20 minutes.
  • By any chance or mistake, if the mixture becomes soft and sticky. You can add couple of tablespoons of rajgira atta or singhare ka atta or kuttu ka atta and mix. This flour will absorb the extra moisture.

Please appreciate the author by voting!

4 from 1 vote

Paarulz Kitchen
Paarulz Kitchen

Hi! I am Paarul.I am a food enthusiast and passionate about cooking delicious Indian food as a part of everyday busy life.

Leave a Reply