Sago Vada
West Indian • Eggetarian
How to Make Sago Vada (Traditional & Healthy Version)
Sago Vada, also known as Sabudana Vada, is a beloved snack from the western region of India, especially popular in Maharashtra and Gujarat. Traditionally enjoyed during fasting (vrat) periods like Navratri and Shivratri, these crispy fritters are made with sabudana (sago pearls), potatoes (aloo), peanuts (moongphali), and aromatic Indian spices. Each bite offers a delightful crunch on the outside and a soft, flavorful center, making Sago Vada a favorite street food and festival delicacy. This healthy version of Sago Vada is perfect for those who want to enjoy authentic Indian snacks without excess oil or calories. By using minimal oil and shallow-frying on a tawa, you can relish the traditional taste without compromising health. The combination of sabudana, peanuts, and spices creates a nutritious, gluten-free, and vegetarian snack that’s suitable for everyone, especially during fasting days. Enjoy Sago Vada with a bowl of dahi (curd) or tangy green chutney for a wholesome and satisfying treat.
Ingredients(for 2-3 medium vadas per person)
- 1 cup Sabudana (sago pearls) (soak for 4-6 hours or overnight)
- 2 medium Potatoes (aloo) (boiled and mashed)
- 1/4 cup Peanuts (moongphali) (roasted, peeled & coarsely crushed)
- 2 Green chilies (finely chopped)
- 2 tbsp Fresh coriander (dhaniya) (finely chopped)
- 1/2 tsp Cumin seeds (jeera)
- to taste Sendha namak (rock salt) (use regular salt if not fasting)
- 1 tsp Lemon juice (freshly squeezed) - optional
- 1/2 inch Ginger (adrak) (grated) - optional
- 2 tbsp Oil (for shallow frying)
Instructions
- 1
Soak sabudana in enough water to cover for 4-6 hours or overnight. Drain and let it rest in a colander for 30 minutes to remove excess water.
5 minutes
Ensure sabudana is soft but not mushy for perfect binding.
- 2
Boil potatoes, peel and mash them. Roast peanuts, remove skins, and coarsely grind.
7 minutes
Allow potatoes to cool completely before mixing to avoid sogginess.
- 3
In a large bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, coriander, cumin seeds, grated ginger, and salt. Mix well.
5 minutes
Mix with clean hands for even distribution of ingredients.
- 4
Add lemon juice and mix. Divide the mixture into equal portions and shape each into small, flat tikkis or vadas.
3 minutes
Grease your palms with oil to prevent sticking.
Why This Dish is Healthy
This healthy Sago Vada recipe uses minimal oil, making it much lighter than the traditional deep-fried version. Shallow frying on tawa preserves the classic crispiness while keeping calories and saturated fat low. Peanuts and potatoes offer sustained energy and protein, which are ideal during fasting or as a wholesome snack. The recipe is adaptable for vegan, weight loss, and diabetic-friendly diets, making it a smart and inclusive choice for all health enthusiasts.
Sago Vada is naturally gluten-free and provides a balanced combination of carbohydrates, proteins, and healthy fats. Sabudana is a good energy source, while peanuts add plant-based protein and essential minerals like magnesium and phosphorus. Potatoes are rich in potassium and vitamin C. By shallow frying instead of deep frying, you significantly reduce the overall fat content, making this snack suitable for calorie-conscious diets. The addition of fresh herbs and spices enhances the nutritional profile with antioxidants.
Pro Tips
- 💡Tip 1: Soak sabudana thoroughly and drain excess water to avoid sticky vadas.
- 💡Tip 2: Mash potatoes well for smooth binding and uniform texture.
- 💡Tip 3: Use fresh coriander and ginger for added aroma and digestive benefits.
Storage & Serving
Store leftover vadas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa for best texture—avoid microwaving to retain crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 140.0 kcal |
