Sago Potato Vada Tapioca Rounds
Crispy, golden, and bursting with flavor, Sago Potato Vada, or Tapioca Rounds, are a delightful blend of tender mashed potatoes, chewy sago (tapioca pearls), and crunchy roasted peanuts. This classic Indian snack is infused with aromatic cumin, tangy lemon juice, and a spicy kick of green chilies, creating a perfect balance of textures and flavors. Deep-fried to perfection, these patties are a popular choice for festive occasions, tea-time indulgence, or as a fasting-friendly treat. With just 20 minutes of prep and cook time each, these gluten-free, vegetarian delights are best served piping hot with green chutney, tamarind chutney, or ketchup. Whether you're craving something savory or looking for a unique addition to your snack repertoire, these tapioca rounds won't disappoint!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sago (tapioca pearls)
- 3 medium Potatoes
- 0.5 cup Roasted peanuts (coarsely crushed)
- 2 Green chilies (finely chopped)
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger (grated)
- 2 tablespoons Coriander leaves (chopped)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Lemon juice
- 2 cups Oil (for deep frying)
Instructions
Rinse the sago (tapioca pearls) thoroughly in water 2-3 times. Soak them in water for about 4-5 hours or overnight. Ensure that the water level is just enough to cover the sago; this prevents them from becoming mushy.
Boil the potatoes until tender. Peel them and mash them in a large mixing bowl.
Drain any excess water from the soaked sago and add it to the mashed potatoes.
Add the crushed roasted peanuts, finely chopped green chilies, cumin seeds, grated ginger, chopped coriander leaves, salt, sugar, and lemon juice to the bowl.
Mix everything well to form a dough-like consistency. Divide the mixture into equal portions and shape them into small, round patties (approx. 2 inches in diameter).
Heat oil in a deep frying pan or skillet over medium heat. To check if the oil is ready, drop a small portion of the mixture into the oil; it should sizzle and rise to the surface.
Carefully slide 3-4 patties into the hot oil without overcrowding the pan. Fry them until they turn golden brown and crisp, flipping them occasionally to ensure even cooking.
Remove the fried vadas with a slotted spoon and place them on a paper towel to absorb excess oil.
Repeat the frying process for the remaining patties.
Serve the Sago Potato Vada hot with green chutney, tamarind chutney, or ketchup for dipping.
Nutrition Facts
Calories |
5993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 503.6 g | 646% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2623 mg | 114% | |
| Total Carbohydrate | 364.5 g | 133% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 26.4 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4017 mg | 85% | |
*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.
