Tired of the regular Sabudana Vada? Try these scrumptious Sabudana Chutney Balls instead

Fresh, crunchy Sabudana Vadas are the definition of comfort food. They can be eaten as a quick snack, an indulgent snack or an upvas/vrat item. While sabudana khichdi has its own merits, making it into balls and frying them is a delicious upgrade. Today, we propose an upgrade to Sabudana Vada: Sabudana Chutney Balls. These vadas are a wonderful twist on the original: their centers are filled with delicious green chutney. While Sabudana Vadas are traditionally served with sweet curd and chutney, Sabudana Chutney Balls add a surprise element. Imagine biting into a perfectly golden brown sabudana vada and to your surprise, finding a tiny pocket of mint chutney inside! Sounds heavenly, doesn’t it? Here’s how you can make them at home.

How to make Sabudana Chutney Balls

_{Sabudana chutney balls are stuffed with chutney before frying the vadas. photo credit: iStock}

You can put any kind of green chutney inside the sabudana balls, mint-coriander being the most popular option. It is also important to take into account the consistency of the sauce. remember that a wet, liquid-like filling will only make the vadas heavier. This will make it difficult to fry them properly. Thus, keep your sauce as dry as possible. You also need to make sure that your sago mix (which will be used as the outer cover) is not too dry or wet. To keep the sauce safely inside it has to be kept intact.
(Also Read: 5 Easy And Tasty Ways To Make Green Chutney At Home)

_{green mint chutney can also be used as a side and filling. photo credit: iStock}

There are two parts to this recipe: the chutney filling and the sabudana vada covering. To make the chutney, first put half the mint and coriander leaves, as well as the rest of the spices for the chutney (cumin, asafoetida, ginger, garlic and salt) in a blender. Mix for 30 seconds and then add the remaining amount of chopped green leaves. If you want to thicken the mixture, add oatmeal or ground peanuts. Use lemon juice instead of water so that you get a drier sauce. If you have some chutney left after making these vadas, you can keep it in the fridge for a few days and enjoy it later with other dishes.
(Also Read: High-Protein Diet: Make Your Sabudana Khichdi Protein-rich With This Recipe)
To make vadas, put soaked sago in a big bowl along with peanuts, green chilies, salt, red chili powder, boiled potatoes, coriander leaves and lemon juice. Mix the ingredients well. Make medium sized balls of the sago mixture. After making a pit, put the stuffing of chutney in the middle. Seal the sabudana balls carefully. Deep fry the Sabudana Vada till it turns golden brown. If you’re concerned about the spice, serve them with sweetened yogurt. If you want to complement it with a different flavour, serve it with dry garlic chutney or coconut chutney.
For the full recipe of Sabudana Chutney Balls, click here.
Sago is not only delicious, but also highly nutritious. It helps in controlling blood pressure and digestion. Being gluten-free in its natural state, it also has many other health benefits. How do you like to eat Sabudana? Let us know in the comments below.

About Toshita SawhneyToshita is inspired by the play of words, wanderlust, awe and alliteration. When she’s not blissfully thinking about her next meal, she enjoys reading novels and walking around town.