Paleo Sabudana Vada
Discover the ultimate guilt-free snack with this Paleo Sabudana Vada recipe, a nourishing twist on the classic Indian delicacy. Perfectly balancing health and flavor, these golden, crispy patties are made with tapioca pearls, nutrient-rich sweet potato, and wholesome ground almonds, eliminating traditional ingredients to cater to paleo diets. A hint of coconut flour keeps them binded, while aromatic cumin, spicy green chilies, and fresh cilantro pack a punch of bold flavors. Pan-fried to perfection in coconut oil for a health-conscious touch, these delicious vadas are ideal for a satisfying mid-day snack or a unique party appetizer. Serve them with your favorite paleo-friendly chutney for a delightfully indulgent yet clean-eating experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup tapioca pearls (sabudana)
- 1 large sweet potato
- 0.5 cup almonds
- 2 tablespoons coconut flour
- 1 teaspoon cumin seeds
- 2 teaspoons green chilies, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 cup coconut oil
Instructions
Rinse 1 cup of tapioca pearls under cold water until the water runs clear. Place them in a bowl and add enough water to just cover the pearls. Soak them for 2 hours until they become soft and plump. Drain any excess water.
Peel and grate the large sweet potato. Squeeze out any excess moisture using a clean kitchen towel. Set aside.
Grind 0.5 cup of almonds into a coarse powder using a food processor or grinder.
In a large mixing bowl, combine the soaked tapioca pearls, grated sweet potato, ground almonds, and 2 tablespoons of coconut flour.
Add 1 teaspoon of cumin seeds, 2 teaspoons of finely chopped green chilies, 2 tablespoons of chopped fresh cilantro, 1 tablespoon of lemon juice, and 1 teaspoon of salt to the bowl. Mix well until all ingredients are incorporated into a dough.
Take small portions of the mixture and shape them into small, flat patties using your hands.
Heat 0.5 cup of coconut oil in a frying pan over medium heat. Once hot, carefully slide in the vadas. Fry them in batches to avoid overcrowding the pan.
Cook each side for about 3-4 minutes or until golden brown and crispy. Remove and place on a paper towel-lined plate to absorb excess oil.
Serve the Paleo Sabudana Vada hot with your choice of paleo-friendly chutney or dipping sauce.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 236.0 g | 86% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 21.4 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 625 mg | 13% | |
*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.
