Having lived in Maharashtra for over a decade, Sabudana Wada has always been part of my foodie adventures.
I often relished these crunchy delights at restaurants, believing they served the best version possible… until life surprised me.
After marrying into a Maharashtrian family, I tasted my mother-in-law’s homemade Sabudana Wada for the very first time — and oh, what a revelation it was!
The difference between the restaurant version and the one made lovingly at home was almost unbelievable. While I’m not typically a “ghar ka khana only” person (taste comes first for me!), these wadas changed my perception forever.
Perfectly crispy on the outside and soft inside, they instantly won me over.
Of course, there’s a little downside — they are deep-fried. So yes, health enthusiasts might raise an eyebrow. But hey, I believe in indulging once in a while (yes, I meant food cheating 😉).
Having learned from my wonderful mother-in-law, I’ve now added my own twist to the recipe to suit my taste buds.
So let’s jump straight to this comforting and crunchy recipe of Sabudana Wada!
📝 Ingredients
- Sabudana (Tapioca Pearls) – 1 cup (Overnight soaked and drained)
- Potatoes – 2 medium-sized (boiled and mashed)
- Peanuts – 1/4 cup (roasted and coarsely ground)
- Green Chilies – 2-3 (finely chopped)
- Red Chilli Powder – 1/4 teaspoon (just for colour and taste)
- Salt – As per taste (use rock salt for fasting)
- Sugar – 1/2 teaspoon (optional, for a slight sweetness)
- Oil – For deep frying
🍽️ Preparation & Cooking Time
- Preparation Time: 8 hours (including soaking time)
- Cooking Time: 30 minutes
- Serves: 4
👩🍳 How to Make Crispy Sabudana Wada (5 Easy Steps)
Step 1: Soak the Sabudana
- Wash and rinse sabudana thoroughly until water runs clear.
- Soak them in just enough water for 6-8 hours or overnight.
- Once soaked, sabudana should be soft. Drain any excess water.
Step 2: Prepare the Mixture
- In a large bowl, mix soaked sabudana, mashed potatoes, ground peanuts, green chilies, red chilli powder, salt, and optional sugar.
- Smash and mix everything until well combined.
Step 3: Shape the Wadas
- Grease your palms slightly.
- Take small portions, roll them into balls, and flatten gently into patties.
- Ensure they are flat for crispiness.
Step 4: Fry the Wadas
- Heat oil in a deep pan over medium heat.
- Slide in a few wadas at a time; avoid overcrowding.
- Fry until golden brown and crispy on both sides (approx. 3-4 minutes per batch).
- Remove and place on paper towels to drain excess oil.
Step 5: Serve and Enjoy
- Serve hot with green chutney, tamarind chutney, plain yogurt, or my personal favourite → coconut chutney.
💡 Tips for Perfect Sabudana Wada
- Ensure sabudana is soaked well but not watery.
- Add extra ground peanuts if the mixture feels sticky.
- Fry on medium heat for even cooking and crispness.
❤️ My Note
These crunchy delights hold a special place in my heart — from restaurant cravings to homemade comfort, they have come a long way in my kitchen journey. And yes, though they are deep-fried, sometimes a little indulgence is what makes life tasty, right? 😉