Giving our favourite sabudana vada a beetroot twist and making it even more tempting with these Beetroot Sabudana Vadas. Hope you'll enjoy this recipe!
Makes 15-16 Vadas
Ingredients
4 potatoes, boiled and mashed
1 beetroot, peeled and grated
1 cup sabudana, soaked
2 green chillies, chopped
2 tsp salt or to taste
1 tsp red chilli powder
1 tsp jeera or cumin powder
1 tsp chaat masala
3 tbsp besan or gram flour
1.5 tbsp roasted peanut powder
Oil, for frying
Instructions
Soak the sabudana in water overnight or for 4-5 hours. Then drain off the excess water and keep it aside.
In a bowl, add boiled and mashed potatoes, sabudana, beetroot pureed or shredded, green chillies, salt, red chilli powder, jeera powder, chaat masala, besan and roasted peanut powder.
Mix them well and form a dough.
Make small round balls from the dough and flatten them to form tikkis or vadas.
Heat oil in a pan or Kadhai.
Deep fry the Beetroot Sabudana Vadas on medium-high flame till golden brown and then take out on a tissue paper.
Enjoy the scrumptious Beetroot Sabudana Vada with some mint chutney and tomato ketchup on a monsoon day!
Nutrition Facts
Per Serving: 69 calories; 5.3 g fat; 4.7 g carbohydrates; 0.9 g protein; 0.5 g fibre.
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