Sabudana Vada in Air Fryer

Sabudana Vada (Sago pearl patties) in Air Fryer is a great recipe find. The deep-fried version of this snack is popular and loved by most people. It's a great starter and appetizer choice for get-togethers and occasions. But since it's deep-fried, health and calorie-conscious folks may avoid it. Even the shallow-fried version can absorb a considerable amount of oil. Ta-da Air Fryer comes to the rescue in this case and is a perfect choice to make and enjoy this delicious snack guilt-free with only a slight brush of oil which is also optional. There is no compromise taste-wise when compared with its fried version counterpart.

I had the Air-fryer version of the Sabudana Vada when I visited a friend. This snack is popular during fasting and we so happened to meet on one of those occasions. It was wonderful to see how simple the entire cooking process was. The no-mess and straightforward cooking completely floored me. The taste was the same or even better as it was very crisp. Air fryer was always on the to-buy shopping list for a long time but the uncertainty of not using it frequently kept me on the fence from purchasing it. I didn't want another appliance just lying and taking up counter space. Well, now I knew it was worth it.

Jump to:

• Ingredients for the Sabudana Vada
• How to make Sabudana Vada in Air Fryer?
• Tips for Sabudana Vada in Air Fryer
• Sabudana Vada in Air Fryer

Ingredients for the Sabudana Vada

• Sago Pearls or Sabudana Vada soaked in just about little water for 4 hours and drained off all the water.
• Potatoes - Mashed and Cooled.
• Peanuts - de-skinned, roasted and powdered.
• Spices and condiments - garam masala, cumin.
• Green chilies finely chopped - Use as tolerated.
• Ginger finely chopped into tiny bits.
• Juice of a lemon.
• Salt as needed.

How to make Sabudana Vada in Air Fryer?

The ingredients for Sabudana vada are the same whether you make it air-fried, deep-fried, or shallow-fried. The main ingredients are mashed potatoes, soaked Sabudana or Sago pearls, finely cut ginger and green chilies, roasted and powdered peanuts, and spices like cumin and garam masala. The Sago pearls are washed and soaked in just about enough water for four to six hours. To make the patty, you can boil and mash potatoes ahead of time so they are completely cooled. Roast and grind the skinless peanuts to a powdered consistency. There are no hard and fast rules on the ingredients other than the main ones mentioned above and you can alter them as you like.

Patty for the Sabudana Vada

After 4 hours, the Sabudana is usually soaked well and can be easily mashed with your fingers. Drain off the water and squeeze out as much water as possible. Add the mashed potatoes and spices. You can use your hands to combine them so they come together as a big dough mass. Make small balls and flatten them into the shape of a patty. Arrange them on a plate, cover them with a thin cling wrap film, and refrigerate for about 2 to 3 hours. Refrigeration is not a must but will help hold up the shape.

Airfrying the Sabudana Vada

Preheat the air fryer for about 10 minutes at 390 degrees F. The temperature also depends on the type of air fryer being used. Between 390 degrees and 395 degrees F has always worked okay for me. When pre-heating is completed, pull out the air fryer basket and line it with baking paper or air fryer liner. Arrange the patties on the air-fryer lined with liner and brush them with a little oil if you like (optional).

Air-fry for 10 mins, flip them, and repeat the air-frying for another 10 mins. Alternatively, you can also choose the "turn" option to set a reminder at the 10-minute mark and set the time for a total of 20 minutes. Crispy Sabudana Vadas are perfectly done and ready to be served. The accompaniments that go with this vada are mint chutney or tomato ketchup.

Tips for Sabudana Vada in Air Fryer

• Wash and soak the sago pearls in just about enough water. About four to six hours is good. On pressing the sago pearls between your fingers they should mash well.
• Drain the water well and remove any excess water so the patties can be shaped easily.
• Use de-skinned groundnuts if possible to roast and powder as it can save some time.
• Boil and mash potatoes ahead of time so they are completely cooled.
• Refrigerate the patties for a while if possible so they hold shape well.
• Remember not to pre-heat the basket with the liner alone to prevent it from burning as it can fly up to the heating coil on the top and burn during pre-heating. This happens if nothing is kept on the liner to weigh it down. You can also use the liner after pre-heating so the weight of the vadas will hold the liner down.
• Use the Turn option so you can flip the vadas and ensure they are getting cooked as desired.

Hope you enjoy reading this recipe and will give it a try. Until next time, happy cooking!

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