Sabudana Vada Recipe with Coriander Yogurt Chutney by Chef Girish Joshi

 

Sabudana Vada with Coriander Yogurt Chutney: A Navratri Special by Chef Girish Joshi

Introduction

Sabudana Vada, a beloved Maharashtrian snack, is a crispy, savory delight that’s a staple during fasting periods like Navratri, Shravan, or simply as a tea-time treat. Renowned chef Girish Joshi elevates this classic dish with his signature recipe, pairing the golden, crunchy vadas with a refreshing coriander yogurt chutney. Perfect for fasting or casual snacking, this dish combines the chewy texture of sabudana (tapioca pearls) with the nutty crunch of peanuts and the creamy tang of chutney. In this blog, we’ll walk you through Chef Girish Joshi’s authentic recipe, inspired by his expertise in Indian cuisine, to bring this festive favorite to your kitchen.

The Charm of Sabudana Vada

Sabudana Vada is a deep-fried fritter known for its crisp exterior and soft, flavorful interior. It’s a popular vrat (fasting) dish in India, consumed during festivals like Navratri, as sabudana is easy to digest and provides quick energy. Chef Girish Joshi’s version, highlighted in sources like YouTube and Facebook, emphasizes fresh ingredients and a balanced flavor profile, making it a crowd-pleaser. The accompanying coriander yogurt chutney adds a cooling, zesty contrast, perfect for balancing the vada’s richness.

Ingredients

Here’s what you’ll need to recreate Chef Girish Joshi’s Sabudana Vada with Coriander Yogurt Chutney, based on traditional recipes and his Navratri-special approach.

For Sabudana Vada (Makes 10-12 Vadas)

• Sabudana (tapioca pearls): 1 cup (soaked in 1 cup water for 4-5 hours or overnight)
• Potatoes: 2 medium-sized, boiled and mashed
• Roasted peanuts: ½ cup, coarsely ground
• Green chilies: 2-3, finely chopped
• Ginger: 1-inch piece, grated
• Fresh coriander leaves: 2 tablespoons, finely chopped
• Cumin seeds: 1 teaspoon
• Lemon juice: 1 tablespoon
• Rock salt (sendha namak, for fasting): to taste (or regular salt for non-fasting)
• Oil: for deep frying

For Coriander Yogurt Chutney

• Fresh curd (yogurt): ½ cup, whisked smooth
• Fresh coriander leaves: 1 cup, finely chopped
• Roasted peanuts: 2 tablespoons, coarsely ground
• Green chili: 1, finely chopped (adjust for spice preference)
• Rock salt: to taste
• Sugar: ¼ teaspoon (optional, for balance)
• Lemon juice: ½ teaspoon (optional, for extra tang)

Preparation Method

Follow these steps to create crispy Sabudana Vadas and a creamy chutney, inspired by Chef Girish Joshi’s recipe.

Step 1: Prepare the Sabudana

1. Rinse 1 cup of sabudana thoroughly under running water until the water runs clear to remove excess starch.
2. Soak the sabudana in exactly 1 cup of water for 4-5 hours or overnight. The pearls should absorb all the water and become soft but not mushy.
3. Drain any excess water and let the sabudana rest for 30 minutes to ensure it’s fluffy and dry.

Step 2: Make the Vada Mixture

1. In a large mixing bowl, combine the soaked sabudana, mashed potatoes, and coarsely ground peanuts.
2. Add finely chopped green chilies, grated ginger, cumin seeds, chopped coriander leaves, lemon juice, and rock salt (or regular salt).
3. Mix thoroughly until the ingredients form a dough-like consistency. The potatoes act as a binder, while peanuts add crunch.
4. Divide the mixture into 10-12 equal portions and shape into lemon-sized balls. Flatten each ball gently between your palms to form round, tikki-like vadas.

Step 3: Fry the Vadas

1. Heat oil in a deep kadai or frying pan over medium heat. Test the oil by dropping a small piece of the mixture—it should sizzle and rise to the surface.
2. Carefully slide 3-4 vadas into the hot oil at a time, avoiding overcrowding.
3. Fry on medium heat for 3-4 minutes per side, turning gently, until golden brown and crispy.
4. Remove with a slotted spoon and drain on paper towels to remove excess oil. Repeat for the remaining vadas.

Step 4: Prepare the Coriander Yogurt Chutney

1. In a blender, combine chopped coriander leaves, green chili, roasted peanuts, and a pinch of rock salt. Blend into a coarse paste, adding 1-2 tablespoons of curd to ease blending.
2. Mix the paste with the remaining whisked curd in a bowl.
3. Add sugar and lemon juice (if using) to balance flavors. Adjust salt to taste.
4. Chill the chutney for 15 minutes to meld the flavors before serving.

Serving Suggestions

• Serve the