Low Fat Sabudana Vada
Indulge in the guilt-free goodness of Low Fat Sabudana Vada, a healthier twist on the classic Indian snack everyone loves. Made with soaked tapioca pearls, boiled potatoes, and roasted peanuts, this baked version skips the deep-frying without compromising on flavor or crispiness. Enhanced with vibrant notes of green chilies, cumin, fresh coriander, and a splash of tangy lemon juice, these golden patties are perfectly seasoned and bursting with texture. Ready in under an hour, this recipe is perfect for anyone seeking a wholesome alternative to traditional fried snacks. Serve these high-protein, low-fat vadas with mint chutney or a refreshing yogurt dip for a delightful treat that's as nutritious as it is delicious. Ideal for health-conscious food lovers and those who enjoy light, satisfying bites!
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Recipe Information
Ingredients
- 1 cup Sabudana (tapioca pearls)
- 2 medium Boiled potatoes
- 0.5 cup Roasted peanuts
- 2 medium Green chili
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 1 tablespoon Lemon juice
- 2 tablespoon Coriander leaves
- 2 tablespoon Oil
Instructions
Rinse 1 cup of sabudana under cold water until the water runs clear. Soak the sabudana in 1.5 cups of water for 4-6 hours or overnight until softened.
Drain any excess water from the soaked sabudana and gently press to remove any remaining moisture. Transfer it to a mixing bowl.
Peel and grate the 2 boiled potatoes and add them to the bowl with the sabudana.
Coarsely grind 0.5 cup of roasted peanuts using a food processor or mortar and pestle. Add the ground peanuts to the sabudana-potato mixture.
Chop the 2 green chilies finely and add them to the mixture along with 1 teaspoon of cumin seeds, 1 teaspoon of salt, 0.5 teaspoon of sugar, and 1 tablespoon of lemon juice.
Chop 2 tablespoons of coriander leaves finely and add them to the mixing bowl.
Mix all the ingredients thoroughly until well combined. The mixture should be firm enough to hold its shape when formed into patties.
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
Grease your hands with a little oil and shape the mixture into small, flat patties about 2 inches in diameter.
Place the patties on the prepared baking sheet, leaving space between each vada.
Brush the tops of the vadas lightly with 2 tablespoons of oil to aid in browning and prevent sticking.
Bake in the preheated oven for 10 minutes. Flip the vadas and continue baking for an additional 10 minutes or until golden brown and crisp on both sides.
Remove from the oven and let them cool for a few minutes on a wire rack.
Serve the low fat sabudana vada warm with mint chutney or yogurt dip for a delicious snack.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 17.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1909 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
