Sabudana Wada | how to make sabudana wada recipe

Sabudana Wada | how to make sabudana wada recipe

Sabudana Wada | how to make sabudana wada recipe with step wise pictorial method.

sabudana wada

Sabudana Wada is an easy to make snack which is made during the fasts/vrats. As the navratras are going on, I thought that this is the best time to share this recipe with my readers.
However you can also make them at any time and not necessarily during fasts/vrats only. This is a renowned snack/Street food from Mumbai which is quite crispy from outside and soft from inside.



Sabudana (sago pearls) ½ cup
Boiled Potatoes (medium)- 4-5
Peanuts (roasted) ½ cup (optional)
Dreou or Singhade ka atta** 2 tsp or as per need
Cumin Seeds – ¼ tsp
Salt as per taste
Red chilli powder – ½ tsp
Coriandor leaves 2 tsp
Oil for frying


1. Wash & soak sabudana for 5-6 hours or overnight. It will become almost double in size after soaking.
2. Take a bowl and mash boiled potatoes with the masher in it.
3. Remove water from the sabudana and keep it in colander so that all water is drained and let the sabudana turn moisture free for 10-15 minutes.
4. In the meantime, roast peanuts (if using) in a pan and keep aside for cooling.
5. Once cooled, grind them and make a powder out of it.
6. Add sabudana in the mashed potatoes. Also add peanut powder, salt, cumin seeds, red chilli powder and Coriander leaves in the mixture and mix them properly.
2. Heat oil in a pan. Take the required potato mixture in your palm and give it a shape of round tikki.
3. If the mixture is not binding together properly being soft, you can add dreou or singhade ka atta into the mixture and mix well.
4. Then make a hole*** in the tikki with some small round shaped cutter. However you can use your finger to do the same.
5. Fry it in the oil over medium flame. Don’t mess in the pan. Make 1 or 2 vadas in one time depending upon the size of your frying pan otherwise it may break while frying.
5. When the tikki turns golden brown, bring it out of the oil and place on a paper napkin to remove excess oil.
6. Your sabudana wadas  are ready.


Serve them hot…



* If not making for vrat/fast, you can also add these ingredients while making a mixture…
Onion (chopped) 1
Carom seeds ¼ tsp
Corn floor** 2 tsp or as per need, in place of singhade ka atta.

***Making a hole in the tikki is purely optional just to give it a look different from the routine. You can avoid it if you want.

Serve them with Imli aur Pyaz ki chutney or Tomato ketchup, if not serving for vrat/fast.





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