Saffron Sabudana Vada: Tapioca Fritters with Peanuts

Table of Contents

• Introduction
• Why Use Kashmiri Saffron?
• Ingredients
• Step-by-Step Instructions
• Tips for Perfect Sabudana Vada
• Why Trust This Recipe?
• FAQs
• Nutritional Information

Introduction

Sabudana Vada also known as Tapioca Fritters is a popular Indian snack often enjoyed during fasting or as a tea-time treat. This recipe adds a luxurious twist by incorporating Kashmiri saffron which enhances the flavour and gives the vadas a beautiful golden hue or colour. Made with tapioca pearls, peanuts and a hint of saffron. These crispy fritters are perfect for any occasion. In this recipe, we’ll show you how to make Saffron Sabudana Vada using 100% original Kashmiri saffron from Us.

Why Use Kashmiri Saffron?

Kashmiri saffron is renowned for its vibrant colour, intense aroma, and premium quality. It’s handpicked from the valleys of Kashmir and is 100% natural, making it the perfect ingredient to elevate your dishes. Adding saffron to Sabudana Vada not only enhances the flavour but also makes the dish visually appealing.

Ingredients

• 1 cup sabudana (tapioca pearls)
• 2 medium potatoes (boiled and mashed)
• 1/4 cup roasted peanuts (crushed)
• 2 green chilies (finely sliced/chopped)
• 1/4 tsp Original Kashmiri saffron (soaked in 1 tbsp heated milk)
• 1 tbsp lemon juice
• 1 tsp cumin seeds
• 1 tsp sugar
• Salt to taste
• 2 tbsp chopped coriander leaves
• Oil for frying

Step-by-Step Instructions

1. Prepare the Saffron: Soak 1/4 tsp of Kashmiri saffron in 1 tbsp of simmering milk and keep aside. This will release its brilliant colour and scent.
2. Soak the Sabudana: Rinse 1 cup of sabudana under running water until the water runs clear. Soak it in enough water to cover it for 4-5 hours or overnight. Drain any excess water.
3. Mix the Ingredients: In a large bowl, add soaking sabudana, mashed potatoes, crushed peanuts, green chilies, saffron milk, lemon juice, cumin seeds, sugar, salt, and chopped coriander leaves. Mix thoroughly to make a dough-like substance.
4. Shape the Vadas: Take tiny amounts of the mixture and shape them into flat, round vadas (approximately 2 inches in diameter).
5. Fry the Vadas: Heat oil in a deep pan over medium heat. Gently slip the vadas into the hot oil and fry until golden brown and crispy on both sides. Drain on a paper towel to remove excess oil.
6. Serve: Serve hot with mint chutney or yogurt dip.

Tips for Perfect Sabudana Vada

• Soak the sabudana properly to ensure it softens completely.
• Use 100% original Kashmiri saffron for the best flavour and colour.
• Add a pinch of sugar to balance the flavours.
• Fry the vadas on medium heat to ensure they cook evenly and become crispy.

Why Trust This Recipe?

This recipe is crafted by Chef Ravi, a culinary expert with over 11 years of experience in Indian cuisine. The use of Kashmiri saffron ensures authenticity and premium quality. We at BuyKashmiriSaffron.com, we guarantee 100% original saffron sourced directly from Kashmir.

FAQs

1. Can we bake Sabudana Vada instead of frying?

Yes, you can bake them at 180°C for 20-25 minutes, flipping halfway through. However, frying gives the best texture.

2. How do we store leftover Sabudana Vada?

Store them in an airtight container / utensil  in the refrigerator for up to 2 days. Do Reheat in an oven or air fryer before serving.

3. Where can we buy authentic Kashmiri saffron?

Visit our Shop Page for 100% original saffron.

Nutritional Information

• Calories: 150 per vada
• Carbohydrates: 20g
• Protein: 3g
• Fat: 7g

External Resources

• Guide to Saffron by Food Network
• Health Benefits of Saffron by Healthline