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side shot of sabudana vada arranged on a black serving plate with green chutney in a bowl
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5 from 2 votes

Sabudana Vada Recipe

Sabudana Vada is a traditional Indian snack made with sago (tapioca pearls), and boiled potato. Learn how to make authentic Marathi style sabudana cutlets in a few simple steps.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snack
Cuisine: Indian
Servings: 6
Calories: 234kcal
Author: Hina Gujral


  • 1 Cup sago (sabudana or tapioca pearls)
  • 4 medium-size potato, boiled and mashed
  • ¼ Cup roasted peanuts, crushed
  • 1 tablespoon grated ginger
  • 2 tablespoon chopped coriander
  • 1 green chili, finely chopped
  • Salt to taste
  • 1 teaspoon turmeric powder (optional)
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 2 Cup vegetable oil, for deep frying


  • To prepare the Sabudana Vada, soak the tapioca pearls (sabudana), in 1 cup of water for about 4 - 5 hours or overnight. 
  • Next day, transfer the soaked sago into a metal colander to drain all excess water.
  • To prepare the mixture for the vada, in a large mixing bowl combine boiled potato, soaked sabudana, ginger, chili, peanuts, coriander, salt, and spices.
  • Mix thoroughly while mashing the mixture with your finger to form a smooth non-sticky dough-like mixture for the vada.
  • Heat oil for deep frying in a pan over medium flame.
  • While the oil is heating, divide the mixture into small sized balls. Next, flatten the balls to half inch or so thickness gently using fingers.
  • Shallow fry or deep-fry the vada in small batches in hot oil till golden brown and crisp from both the sides.
  • Drain Sabudana Vada on an oil absorbent paper.
  • Serve Sabudana Vada with green chutney and a cup of tea.



  • It is best to soak sago overnight or for at least 5 – 6 hours. The ratio of 1:1 (sago to water) always works for me.
  • I usually boil the potatoes beforehand and keep them in the fridge. This way, I always get perfectly crisp sabudana vada. 
  • If you are adding onion, coriander, green chili in the cutlet, make sure to finely chop them or use a food processor.
  • If you do not have roasted peanuts at home, gently dry roast the peanuts on a pan for 3 - 5 minutes. Allow to cool down. Rub in between your palms to remove the skin. Crush using a rolling pin or food processor. 
  • If you are not too keen to shape the cutlet into the perfect round then simply pinch a small portion of dough mixture using your fingers and gently drop it in hot ghee for frying like a pakodi.
  • Do not overcrowd the pan while frying sabudana vada. Fry them in small batches.
  • Do not fry the vada at very high heat. It will burn from outside and remain uncooked from inside. Resulting in a chewy, bitter-tasting vada. 
  • I would not suggest flipping vada multiple times while frying. Once, it turns crisp from one side, turn it, and cook from the other side.


Calories: 234kcal | Carbohydrates: 47g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 666mg | Fiber: 6g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 30mg | Calcium: 26mg | Iron: 2mg