Name: Sabudana Vada Chaat
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 20 people (2-3 vadas per person)
Cuisine: South Indian
Ingredients: 10 cups Sago (Javvarisi) (soaked for 6-8 hours); 2 kg Potato (boiled and mashed); 2 cups Peanuts (roasted and crushed); 4 tbsp Ginger (grated); 10 units Green Chilies (finely chopped); 2 tbsp Cumin Seeds; 2 tbsp Salt (adjust to taste); 5 cups Oil (for deep frying); 5 cups Yogurt (Curd) (whisked, for chaat topping); 2 cups Tamarind Chutney (for chaat topping); 2 cups Green Chilies (for chaat topping); 4 tbsp Chaat Masala (for sprinkling); 2 cups Sev or Crushed Papdi (for garnish); 2 bunch Coriander Leaves (finely chopped, for garnish)

How to Prepare

Soak sabudana in water for 6-8 hours or overnight until soft. Drain excess water.
Boil and mash potatoes in a large mixing bowl.
Add soaked sabudana, mashed potatoes, crushed peanuts, grated ginger, chopped green chilies, cumin seeds, and salt. Mix well to form a dough-like consistency.
Grease your palms with oil and shape the mixture into small, flat patties (vadas).
Heat oil in a frying pan over medium heat. Deep fry the vadas until golden brown and crispy on both sides.
Remove vadas using a slotted spoon and place them on paper towels to drain excess oil.
To assemble the chaat, place 2-3 vadas on a plate, top with whisked yogurt, tamarind chutney, green chutney, and a sprinkle of chaat masala.
Garnish with chopped coriander leaves and sev before serving.

Scale quantity

How to Prepare