Sabudana Vada Bombs

Hey guys! Reading the title please do not think this is vrat/upwaas dish. This is not for vrat/upwaas, it is a finger food/ starter which can be served for your kitty party or guests and it will be loved by people of all ages. The vada can be made and kept in fridge and fry it immediately before serving. The key is to serve it hot. So lets get cooking…

Ingredients:

For the sabudana vada:

Sabudana/Sago – 2 cups

Boiled potatoes – 4 medium

Cornflour – 4 tbsp

Roasted peanut powder – 1/2 cup

Garlic paste – 1/2 tsp

Ginger paste – 1 tsp

Green chilly (finely chopped)- 3 pieces

Kashmiri red chilly powder – 2 tsp

Lemon juice – 2 tsp

Powdered sugar – 1 tbsp

Garam Masala – 1 tsp

Salt as per taste

Coriander leaves (finely chopped) – 1/4 cup

For stuffing:

Grated Paneer – 200 grams

Grated cheese – 1/4 cup

Green chilly paste – 1 tsp

Ginger paste – 1 tsp

Chat masala – 1 tsp

Salt – 1/4 tsp

Coriander leaves (finely chopped) – 1 tbsp

Other:

Oil for deep frying

Oil for greasing

Bread crumbs/cornflour for coating

Method:

For sabudana vada:

Wash and soak the sabudana for 6-8 hours. In a bowl take all the ingredients for the sabudana vada and mash and mix it. Make it into a tight dough.

For stuffing:

In a mixing bowl take all the ingredients for stuffing and mix it well. Bring it all together and make it dough like consistency.

You can make this and keep it in fridge beforehand.

For final bombs:

1) Take small portion from the sabudana vada dough and roll it in your palms and make balls(grease your palms with oil.

2) Take small portion from the stuffing and roll it between your palms and make smaller balls (smaller than the vada balls) from it.

3) Take the sabudana balls and flatten it a little in your palms. Stuff it with the stuffing balls in between and pinch from top and cover the stuffing completely. roll it lightly in your palm to make it smooth and cover cracks.

4) Make all sabudana bombs this way. Roll these in cornflour/bread crumbs roughly and keep it in fridge for atleast 10 minutes (you can keep it longer also if you have time).

5) Heat the oil for deep frying. Once hot reduce flame to medium. Fry the bombs till golden brown. Serve hot.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by Bakez by Daizy.

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shail View All →

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani
and pinterest https://in.pinterest.com/alawyerskitchen2018/

45 Comments Leave a comment

  1. Shail, you never cease to amaze me with your prowess in the kitchen! You’ve taken the humble Sabudana Vada to another level! This should be called ‘The Sabudana Vada Remix’!

    Like

  2. I am not a sabudana fan but everyone else at home is. However, this recipe looks so interesting I will surely try it maybe others won’t get much to eat this time. Thanks for sharing.

    Like

  3. I love sabudana. In fact I make the regular vada as an evening tea snack sometimes – not for vrat. This seems like a delicious various to my favourite sabudana. Thank you for sharing this.

    Like

  4. I am not at all a good cook with very bad memory about ingredients and process so, I usually keep some go to recipes pinned on my phone, this is going to be one of them and of course gonna comment again after I try this, whether it turns out good or even if I miss something and be a disaster, later one happens quite often with me 😂😂

    Like

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