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Day 7 Navratri Thali has Gluten-Free Sago Vada a crispy and tasty vada made with sago or tapioca pearls, potatoes, and minimal spices along with cucumber sabzi, Kuttu paneer poori, aloo halwa, curd, cucumber and orange juice.
In the thali it is
Sago vada(Recipe Below)
Cucumber Sabzi(Saute cucumber slices with cumin seeds in a teaspoon oil and add salt and pepper)
Cucumber Salad
Yogurt
Orange Juice
The sago vada tastes very delicious with just chutney and is a wonderful starter or snack even when you are not fasting. To get the perfect texture and taste just make sure to wish the sago pearls as long as all the starch is cleared off.
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Sago Vada
Ingredients
- 1 cup sago/tapioca pearls
- 2 medium potatoes, boiled and mashed
- 2 tablespoon buckwheat flour
- 2 tablespoon roasted peanuts, crushed
- 1 green chilli, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon amchoor powder
- 1/2 teaspoon garam masala
- rock salt to taste
- 1/4 cup coriander leaves, chopped
- oil for frying
Instructions
- Wash and soak sago pearls in enough water for about 4 to 6 hours or overnight.
- Rinse and drain a couple of times until you see a clear water on top of sago pearls.
- Pat dry the sago pearls with the kitchen towel.
- In a mixing bowl add sago pearls, mashed potatoes, and the remaining ingredients except for oil for frying.
- Mix well until combined. Make small round balls from the mixture and flatten in between palms to shape them.
- Heat oil in a wok and deep fry the vada until golden and crispy from both sides.
- Drain on paper towel and serve with green chutney.
Notes
Stay tuned for day eighth thali.
Please do let me know how this recipe turned out in the comments below. Don’t forget that you can also find me on Facebook, Twitter, Instagram, Pinterest and Google Plus.
Best Regards,
Sapana Behl