Chai Time: Sabudana Vada - Crispy, Crunchy, Gooey Indian Fritters Meherwan Irani 7/22/2020 Share Pin Tweet Chef Meherwan Irani fries up another street-food classic: Sabudana Vada - a vegan and gluten-free Maharashtrian snack. These crispy bites are made with tapioca pearls, potatoes, and sometimes peanuts and spiced with ginger, garlic, chilies, curry leaves, and turmeric powder. These were paired with a little homemade version of Maggi Ketchup, but feel free to grab whatever go-to chutney you wanna dunk these crispy bites in - coconut chutney, tamarind chutney, and sweet yogurt. Kind of hard to go wrong. Ingredients 1/2 cup tapioca pearls, soaked 2 hours in water 4 medium sized potatoes, boiled and smashed 1/4 cup red onion, finely diced 1/4 cup fresh cilantro, finely chopped 1 tbsp fresh ginger, peeled and chopped 1 tbsp fresh garlic, finely chopped 1 tbsp green chiles, deseeded and chopped A few fresh curry leaves, chopped (optional) 1/2 tsp Spicewalla Turmeric 1/2 tsp Spicewalla Kashmiri Chili Powder Pinch of Asafoetida powder/Hing Spicewalla Sicilian Sea Salt, to taste 1-2 cups neutral cooking oil with high smoke point, we used Safflower Crushed peanuts, optional Shop the Recipe Kashmiri Chilli Powder $6.02 Ground Turmeric $7.59 Sicilian Sea Salt $6.83 Print Preparation In a bowl, combine tapioca pearls, potatoes, onion, cilantro, ginger, garlic, and chillis. Stir to incorporate, add curry leaves, turmeric, kashmiri, asafoetida, and a good pinch of salt. Mix to combine. Portion into golf-ball size balls and flatten to form a ½ inch thick patty. Heat oil in a saute pan over high heat, there should be about 1 inch of oil in the pan. Gently place patties in the hot oil, make sure patties are fully submerged in oil. Cook for a few minutes, flipping halfway through, until golden brown. Place patties on a paper towel to dry off excess oil. Pair with crushed peanuts, chutney, or ketchup and enjoy! Shop the Recipe Kashmiri Chilli Powder $6.02 Ground Turmeric $7.59 Sicilian Sea Salt $6.83 chai-time Side Snack southeast-asian Vegan Vegetarian Comments Add a Comment Name Email Message Please note, comments must be approved before they are published