on Oct 19, 2020, Updated Dec 16, 2020 Crispy, golden brown and crunchy sabudana vadas are irresistible with a cup of chai. We have gone all out on this recipe and taken it up a notch by stuffing the sabudana vada with a delicious paneer filling that makes it pretty filling. Which is perfect for fasting days IMO!
How to Soak Sabudana Right
Making anything with sabudana starts with soaking, because if you do this step wrong, there’s a chance the whole dish will be ruined. Here are points to help you with this process:
The Paneer Filling
The paneer filling for these stuffed sabudana vadas is really light, soft and moist. Stuffing the paneer inside the sabudana vada helps packs in loads more flavour and texture! The soft paneer goes so well with the crunchy vada. I usually use my Homemade Paneer in 15 Minutes for this recipe as it delivers the softest and creamiest paneer in no time!
Three ways of cooking these sabudana tikki
You can stick to the OG method like me and deep-fry them in oil on the stove top. We’ve seen our moms and grannies make it this way, and let’s admit it – it’s friggin’ mouth watering. The temperature of the oil should be medium hot – this way the vadas won’t soak up oil, will be crispy outside and will have a nice mouthfeel. If you are diet conscious, you can bake these in the oven. They will need to be lightly brushed with oil or ghee 2-3 times during the baking process. Preheat the oven to 220 degrees celsius and bake the vadas in a greased baking tray for 10 minutes. Brush some oil on them, turn them over and bake again for 10 minutes. Then turn on the grill mode and grill the vadas for 4-5 minutes to get that nice golden brown crispy outside layer. The newest method around the block is air-frying. It’s fast and super healthy. If you have an air fryer, just pop these vadas in them and watch as they crisp up in minutes!
Richa’s Top Tips
Mixing the ingredients is the easy part. The tricky part begins with the stuffing of the vadas.
Ensure that the sabudana vada mix is not too dry or too watery, it needs to be just right to coat the paneer. The paneer filling should be evenly and completely covered with the sabudana mixture. Once the vada patties are stuffed, make sure they are all even in thickness and uniform in shape so they cook evenly.
So that’s how to spice up your festival party! Serve these sabudana tikki with Green Coriander Chutney for breakfast, or with some chai! Here’s wishing you and yours a very Happy Navratri from me and mine!
Watch Stuffed Sabudana Vada Bombs Video
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