Sabudana Vada Poppers Recipe | साबूदाना वड़ा पॉपर्स | Chef Sanyjot Keer
Full recipe for Sabudana vada poppers Rest time: 4 hours Prep time: 15 mins Cooking time: 25 mins Serves: 4 For soaking sabudana Ingredients: • Sabudana 1 cup (sago) • Water 1 cup Method: • Wash the sabudana thoroughly ensuring with minimum starch. • Soak the sabudana in equal parts of water for minimum 4-5 hours. For filling Ingredients: • Curd 1 cup • Paneer ½ cup (grated) • Black pepper a pinch • Cumin powder (jeera) a pinch • Salt to taste • Fresh coriander leaves 1 tbsp (chopped) • Bhavnagri chillies 8-10 nos. Method: • Tie the curd in a muslin cloth and carefully squeeze out as much whey as possible and then leave it in a strainer or tie the curd for at least 2-3 hours. • In a bowl add the hung curd, black pepper, salt, jeera powder and Freshly chopped coriander leaves, mix well. • Make a slit in the centre of the chilli and stuff the curd and paneer mixture. For making vadas Ingredients: • Potatoes 7-8 medium sized (boiled) • Sugar 1 tbsp • Lemon juice 1 tbsp • Cumin seeds (jeera) 1 tsp • Green chillies 1-2 nos. (chopped) • Fresh coriander leaves 2 tbsp (chopped) • Curry leaves 1 tbsp • Peanuts 1 cup (roasted & crushed) • Salt to taste • Oil for frying • Bhavnagri chillies 8-10 nos. Method: • In a big mixing bowl mix and combine all the ingredients with soaked sabudana. • Apply water on your palms, take a big spoonful of mixture and flatten it on your palm, place the stuffed chilly and coat it fully with the sabudana mixture. • Heat the oil and fry the sabudana vada on medium high flame until crisp and golden brown. • Allow the vada to be undisturbed for at least 1 minute and then flip the vadas so it cooks from all the sides evenly. • Serve the vadas hot and crispy with sauce, chutney or dip of your choice. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ