Navratri is just around the corner and festivities give you a chance to have satvik food for nine days. We teamed up with Jasmine Dsouza FOODFOOD Celebrity Chef to come up with special Navratri delicacies. Sabudana Wada tops her list! So lets take a look at How to make crispy Yam and Sabudana Wada.
- 1 cup Sago seeds (sabudaan), soaked overnight
- 50 gm yam, cooked (Suran)
- ½ cup peanuts(Moongphalli)
- 2 tsp cornflour
- 100 gms khoya
- 1 tsp cumin(Jeera)
- 2 tbsp Sugar(Cheeni/Shakkar)
- ½ tsp Black pepper( kali mirch)
- 2 Green chillies, finely chopped( hari mirch)
- 1 tsp Ginger, finely chopped ( adrak)
- 1 tbsp coriander, chopped (dhaniya)
- 3 tsp Clarified butter, ghee
- oil for frying
- salt to taste
- ¼ cup Desiccated coconut to serve
- 1/2 cup Yogurt
- 1 Tsp red Chilli powder, lal mirch
- 200 gms Mithi chutney to serve
- Heat oil for frying in a wok/pan.
- Blend sabudana coarsely in a mixer and add it into a bowl.
- Take another frying pan and add ghee in it. When ghee is hot add cumin seeds and cooked yam. Keep stirring for 5 minutes or until the yam becomes a little dry.
- Now add salt to taste, sugar, black pepper, green chillies and ginger and mix well.
- Add this mixture to the sabudana bowl.
- Add roasted peanuts and crushed khoya and mix well. Add cornflour and mix well.
- Make small dumplings with your hands and deep fry them until golden brown.
- Remove on a plate and garnish with yogurt, desiccated coconut, a pinch of red chilli powder and coriander leaves and serve with sweet chutney.
Bhakti D MBA in HR and Finance who found her love and passion in cooking and writing. She enjoys experimenting new recipes as much as enjoy playing with her son, she also brings her expertise as a parent and a qualified professional to WSL