Sabudana Vada Slider- A Maharastrian Delight

Indian streets are well famous for its  tasty food items, Every Indian city has its own specialty of all time favorite snacks. Delhi is famous for its tasty street foods either Indian or Chinese with Indian flavor, North East Indian cuisines are also considered to one of the best food such as Naga cuisines, Assam Laksa, bamboo shot, momos, they are cheap and taste really good. 

During my travel outside, I always makes it a point to taste these street food delicacies and whenever I have the opportunity to try these at home, I try to replicate the dish , giving a little healthy twist to these delicacies. Some of my favorite street food are the Chole Bhature of Delhi, Poha-Jalebi of Indore, Litti Choka of Patna, Aloo Tikki of Lucknow, Vada Pao of Mumbai, Kachori of  Bikaner, Egg Rolls of  Kolkatta, Idli Sambhar of Chennai & Jodhpuri Mirch Bade. I will try to present before you all these favorite street food of mine in their new healthier version.

                                      

                                                          

India finds expression in it's streets-be it culture or be it cuisine. This is truer than ever when said in the context of Mumbai,where street food is relished even by millionaires. The snacks are prepared right in front of everybody and the enticement of the aromas is never missed. 

Sabudana vada is a favourite amongst Maharashtrian. It lends itself to such lovely recipes, such as these vadas. The crunchy peanuts that punctuate every bite are something I look forward to in the vada. You can serve these vadas on fasting days like Janmastami , Maha Sivaratri or as Starters / Snacks for entertaining.

Tapioca is popularly known as  sabu or sabudana in India. Tapioca is a starch extracted from cassava . It is used worldwide as a thickening agent. It is gluten-free and low protein. sabudana are widely used on Ekadasi and other days of fasting . It’s a special snack made during fast / vrat / upvaas especially during navratri vrats. It’s a great snack to be made in monsoon which is crunchy on the exterior and soft, fluffy from within. 

INGREDIENTS:

200gms Sabudana  soaked for 2 to 3 hours 

Potato, cooked and mashed- 2nos

Raw Plantain, cooked and mashed-2 nos

Peanuts/ Ground nut (with or without shell)- 4tbsp

Green chillies, chopped- 2-3 nos

Coriander leaves, chopped- 2 tbsp

Chat Masala- 1 tsp

Salt- to taste

Oil

To assemble the Sabudana Slider, you will need:

Burger/ Pav Bun

Cucumber-1no

Tomato-1no

Green Chutney

Tomato sauce

Mayonnaise

lettuce leaf(Optional)

PROCEDURE:

• Wash and soak the sago seeds in water for 2 to 3 hours . Drain the water using a sieve or with hand and set aside.

• Pressure cook  the potato and plantain for three whistles on medium flame till soft. When the steam releases allow the potato and the plantain to cool. Peel  and mash well using hand or masher.

• Roast the peanuts till crunchy; allow to slightly cool. Pulse the peanuts twice or thrice in a blender as a coarse pieces; set aside.

• In a bowl add the mashed potato, plantain,drained sago seeds, crushed peanuts, green chillies,  coriander leaves, salt and chat masala.

• Mix well and apply oil in your palms to make small balls out of it. If you feel its soggy add a teaspoon of corn flour or rice flour to get the correct consistency.

• Heat a little oil in a non-stick pan and shallow fry the vadas till crispy texture with golden colour on both sides. Take out and keep on a kitchen towel to absorb the excess oil. 

    

• Take a Burger /Pav Bun and cut into half. On one part of the bun, apply green chutney and on the other apply tomato ketchup.                                                           

                                    

• Put a spoon of mayonnaise over the green chutney,  place slices of cucumber and tomato on it.Place the Sabudana Vada on it. 

• Secure the Sabudana Vada by placing the top of the Burger/ Pav bun with a toothpick inserted with a cherry to have a look and feel of desi burger or Sabudana Vada slider.

• Enjoy this with your family, or simply pack in the tiffin of your child...

This recipe is an entry to Monsoon Snack Challenge for The Hub @ Archana’s Kitchen challenges