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sabudana vada cooked in air fryer
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4.60 from 5 votes

air fryer sabudana vada | Sabudana vada recipe

Sago cutlets is a wonderful snack and a great companion for hot cup of tea.
Prep Time4 hours 15 minutes
Cook Time25 minutes
Course: Breakfast, Snacks
Cuisine: Indian
Keyword: air fryer sabudana vada, sabudana tikki in airfryer, sabudana vada recipe air fryer, sabudana wada, sago vada
Servings: 4
Author: bhavana bhatia

Equipment

  • kadai/frying pan (traditional method)
  • or air fryer for low oil version
  • Mixing bowl
  • Sieve
  • skimmer spoon / chhana for frying

Ingredients

  • ½ cup sabudana soaked for 4 hours(results in 1 ½ cup sabudana)
  • 2 medium potatoes mashed and peeled (refer notes) You can use sweet potatoes . for 1 ½ cup sabudana, use ½ cup boiled sweet potato
  • 1 tablespoon ginger paste
  • 1 tbsp. coriander/mint leaves Do not use coriander during fasting/vrat
  • 1-2 chopped green chilies adjust as per taste
  • salt as per taste
  • 2 tbsp. oil for air fryer
  • Oil for deep frying if you are deep frying

Instructions

  • Wash sabudana and soak them in enough water for 4 hours to overnight. After soaking, they will swell up and will become double the size.
  • Mix together mashed potatoes, sabudana and all dry ingredients.
  • Make 6 to 8 balls and then flatten them to make patties or vada.

Frying (Traditional method)

  • Deep fry in medium hot oil in a kadai, until golden brown evenly on all sides.

For air fryer version (with potato or sweet potato)

  • Freeze the raw vada for few hours or more in the freezer for best results,else allow them to set for some time in the fridge.
  • Preheat the airfryer at 180 deg C|355F for 5 minutes.
  • Air fry them(straight from the fridge or freezer) for 20-22 mins at 180 deg C, brushing oil for 2-3 times during the cook. Also flip them over once.
  • Please note, if you are using frozen vada then it will take atleast 5 minutes more to cook.
  • Serve them warm

Video

Notes

If you want to use sweet potatoes, then boil the sweet potato, allow it to cool and then move the cooked sweet potato to the fridge. Use this the next day to make the vada.
Soaking time for sabudana depends on its type and quality.
Add enough water upto 1 ½ inches above the sabudana.
If the mixture becomes too sticky and soft, add kuttu or rajgiri ka aata.
Oil should be hot enough for frying the vadas.