Air Fried Sabudana Sweet Potato Vada

Who doesn’t like sabudana vada if made healthy? I make sabudana vada with potato many times. I have fried it, cooked in cast iron pan and also fried using appe pan.  This time I wanted to create even healthier version so I came up with this recipe. I have used sweet potatoes instead of potatoes and fried using air fryer. They turned out very crispy from outside and nice airy and soft from inside. My husband who doesn’t like sweetness even said that they don’t taste sweet at all.

People who don’t know what is sabudana, it is also known as sago or tapioca. It is made from cassava. We use sabudana in many of our vrat (special diet) recipes. I even use tapioca in making chakri, khichiya papad, fryums, etc. I replace potato with sweet potato in many of my dishes like stuffed eggplant, cutlet, etc.

This recipe serves 3 people.

Please note that you can see printable version at the end. You need to use chrome browser to print or save the copy of the recipe.

You need to start the process at least 4 hours in advance. Rinse 1 cup sabudana 2-3 times and then soak in 2/3 cup of water.

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Air Fryer

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Ingredients:

1 cup sabudana/sago
2 big or 5-6 small sweet potatoes boiled and skinned
2 medium potato boiled and skinned (optional)
4-5 green chili finely chopped
1 tsp ginger grated
1/2 tsp cumin seeds
10-12 curry leaves (if not making for faral)
Handful of chopper coriander (if not making for faral)
Tiny pinch of baking soda (if not making for faral)
Salt to taste
Oil for cooking

Procedure:

1. Wash and soak sabudana in water for 4-5 hours. Add 2/3 cup water to cover sabudana. After 4-5 hours it should soak almost all water but not completely dry. If it’s dry then sprinkle little water. For this recipe, you needs slightly soggy (wet) sabudana.

2. In a mixing bowl, add soaked sabudana, mashed sweet potato and potato, chopped chilies, grated ginger, cumin seeds and salt. If you are not making it for vrat, you can also add curry leaves (break in small pieces before adding), chopped coriander and pinch of baking soda. Mix well. If mixture feels very dry then sprinkle little water and mix well. Make desired size flat patties/tikki. Keep this in fridge until ready to air fry or deep fry.

3. Air fry method: Rub little oil on each patty. Grease the tray in air fryer. Turn on air fryer and set on Air Fry mode at 400F and timer for 20 minutes. Once air fryer is preheated, set patties in the tray inside. Let it cook on one side until brown and then flip. Cook on another side until brown. You can check these vadas after few minutes while in air fryer as they should not be burned.

4. Deep fry method: Heat oil in a cast iron or lodge iron pan. When oil is hot, add 6-7 patties. Do not over crowd the pan. Fry it on high. Once it’s brown from one side, flip and fry on other side. Remove from oil and put it on paper towel to drain access oil.

5. Serve immediately with yogurt, peanut chutney or raita on the side.

If you like, you can add crushed peanuts to the mixture before making vada. These are super addictive and everyone will eat more than usual so make more than usual. It is very soft and airy from inside but outside is nice and crispy. Definitely worth trying.

Let me know if you have any question regarding this dish.

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