Sabudana Vada Recipe (Crispy Sago Fritters)

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40 min


10 persons




4.00 (2)

Sabudana Vada is a crispy delicious snack made by deep frying spiced sabudana and potato cutlets. This is traditionally a Maharashtrian recipe, but is now widely enjoyed across other parts of the country as well.
Sabudana vada is a popular recipe for vrats/fasts as it contains no onion and garlic. Sabudana (also known as sago or tapioca) is one of the most common ingredients used for making recipes for vrats during festivals like Navratras.
These vadas can be made as a snack or an appetizer. These are also popularly served on Indian Street Food stalls. These are typically served with curd, Tamarind Chutney, Coriander Chutney or even tomato ketchup.


  • sabudana : 1 cup (Sago/Tapioca Pearls)
  • potatoes : 2 piece (boiled and mashed)
  • green chillies : 1 piece (finely chopped)
  • peanuts : 0.5 cup (roasted and coarsely ground)
  • jeera : 0.5 tsp (Cumin Seeds)
  • lemon juice : 2 tsp
  • red chilli powder : 0.5 tsp
  • coriander powder : 0.5 tsp
  • cumin powder : 0.5 tsp
  • salt : 1 tsp (or Rock Salt)
  • oil : 400 ml (or more for Frying)

Metric Conversion

Stages of cooking

  1. Soak 1 cup of Sabudana (Tapioca) in water overnight for 5-6 hours. When they have become soft, drain all the water using a colander.

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  2. Boil, peel and mash 2 potatoes. Add them to a large mixing container along with the sabudana.

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  3. Roast and coarsely grind 1/2 cup of peanuts. Add these to the mixture as well.

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  4. Add Red Chilli Powder, Cumin Powder, Coriander Powder and Salt.

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  5. Also add 1-2 finely chopped green chillies, 1/2 teaspoon Cumin Seeds (Jeera) and 2 teaspoon lemon juice.

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  6. Mix all the ingredients well.

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  7. Divide them into small lemon sized portions and shape them into round flat patties.

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  8. Fry the patties in medium hot oil till they turn golden brown. Do not set the heat to a high setting, otherwise the vadas will not get cooked properly from the inside. Drain the excess oil on an absorbent paper.

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  9. Sabudana Vadas are ready. Serve them hot with Curd, Tamarind Chutney, Coriander Chutney or Tomato Ketchup.

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