Sabudana Wada With Mithi Dahi & Coconut Chutney | Majha Kitchen | Sanjeev Kapoor Khazana

Popular snack recipe from the Maharashtrian Cuisine mostly made during fasts. Soaked sabudana mixed with mashed potatoes, mild spices and deep fried.

SABUDANA VADA

Ingredients

2 cups sago (sabudana), soaked for 5-7 hours and drained
Oil for deep-frying
2 medium potatoes, boiled, peeled and mashed
2 tablespoons crushed peanuts
1 tablespoon ginger-green chilli paste
Meethi dahi
2 tablespoons powdered sugar
1 cup yogurt (dahi)
Salt to taste
Coconut chutney
¼ cup fresh scraped coconut
1 green chilli
6-8 fresh coriander sprigs

Method

1. Heat sufficient oil in a kadai.
2. Take sago in a bowl. Add potatoes, peanuts, salt and ginger-green chilli paste and mix till well combined.
3. Divide the mixture into equal portions, shape them into balls and lightly flatten.
4. Deep-fry each portion in hot oil on medium heat till golden and crisp. Drain on absorbent paper.
5. To prepare meethi dahi, Take yogurt in a bowl. Add powdered sugar and salt and mix well.
6. To prepare coconut chutney, grind together scraped coconut, broken green chilli, coriander sprigs, salt alongwith some water to make a thick and smooth mixture.
7. Serve hot with meetha dahi and coconut chutney.

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