The history of saboodana vada dates back to the time when Maharashtra and Gujarat were one state. This snack was interchangeably the best thing to make when relatives would drop in during the leisure hours of the evening. The easy availability of potatoes, saboodana and other Indian herbs and spices made this snack an all time favourite for the people then.

Recipe for Saboodana Vada

saboodana vada

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  • 1 cup Sago (Sabudana)
  • Potatoes (boiled and mashed) 1 cup
  • 1 tsp grated Ginger (adrak)
  • 2 Green Chillies (finely chopped)
  • 1/2 tbsp Lemon juice
  • 2 tbsp chopped Coriander
  • Salt to taste


  • Soak Sago/Sabudana for 1 hour in a bowl. Immerse Sago just with little amount of water so that its not soaked too much. In two hours Sago will be softened and soaked.
  • Drain Sago/Sabudana mix along with all the other ingredients and knead lightly to form a soft dough.
  • Divide the mixture into 12 equal portions. Shape each portion into a round vada and flatten slightly.
  • Deep-fry the vadas in hot oil until they are golden brown in color and drain on absorbent paper.
  • Serve hot with green chutney.


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