Sabudana Chutney Bombs - Sabudana Aloo Vada with Chutney Filling - Fasting Friendly Navratri Recipe
Ingredients
- Cilantro - 1/2 cup
- Mint - 1/4 cup
- Ginger - 2 inch piece
- Rock Salt - to taste
- Lemon Juice - 2 Tbsp
- Sabudana -1 cup
- Boiled Potato - 5-6 medium
- Ginger - 1 Tbsp (chopped)
- Green Chilies - 2 Tbsp (chopped)
- Cilantro - 2 Tbsp (chopped)
- Rock Salt - to taste
- Black Pepper - 1 tsp
- Peanut Oil - for frying
For a fun twist on traditional Sabudana Vada, these Sabudana Chutney Bombs are a fasting-friendly recipe, perfect for Navratri! Using SWAD Sabudana and potatoes as the base, this recipe uses rock salt and peanut oil to keep it Vrat friendly! Try out using an air fryer option for a lighter version. What makes it extra special is the zesty Coriander Mint Chutney stuffed inside, which adds a vibrant kick of flavor to the crispy vada exterior. Pick up your ingredients at Patel Brothers and enjoy this Navratri special!
Watch our recipe video for step by step instructions on how to make Sabudana Vada. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Sabudana Chutney Bombs calories and nutrition information, see the recipe card below.
Instructions
How to Make Coriander Mint Chutney:
1) Start by adding 1/2 cup cilantro, 1/4 cup mint, a 2 inch piece of ginger, 2 Tbsp lemon juice and rock salt to taste in a blender.
PRO TIP: Don’t add any water, you want the mixture to be thick.
2) Blend the chutney together and set aside for later.
How to Make Sabudana Tikki MIx:
1) Begin by soaking 1 cup of Sabudana in water for at least 2 hours, or until they are soft to the touch.
2) Once the Sabudana is soft, drain it and add it into a large bowl with 5-6 boiled and mashed potatoes, 1 Tbsp ginger, 2 Tbsp chopped green chilies, 2 Tbsp cilantro, rock salt to taste , and 1 tsp black pepper.
3) Mix everything thoroughly until combined.
How to Make Sabudana Chutney Bombs:
1) Create a palm sized patty like shape with the Sabudana mixture leaving a space in the middle for the chutney.
2) Add a small scoop of the chutney to the middle of the patty, being careful not to add too much!
PRO TIP: You can also spread the chutney out in a bag and freeze it to make it easier when filling the Sabudana bombs!
3) Close and seal the patty around the chutney to form a round ball shape.
4) Repeat the previous steps until you have used all of the Sabudana Tikki Mixture, and set these aside for frying.
5) Heat up enough peanut oil in a pan for deep frying the bombs.
6) Once hot, place the Sabudana bombs in one at a time, frying until they are golden brown on both sides. About 3-4 minutes.
7) Remove from oil and serve warm!
Happy Navaratri!
For a fun twist on traditional Sabudana Vada, these Sabudana Chutney Bombs are a fasting-friendly recipe, perfect for Navratri! Using SWAD Sabudana and potatoes as the base, this recipe uses rock salt and peanut oil to keep it Vrat friendly! Try out using an air fryer option for a lighter version. What makes it extra special is the zesty Coriander Mint Chutney stuffed inside, which adds a vibrant kick of flavor to the crispy vada exterior. Pick up your ingredients at Patel Brothers and enjoy this Navratri special!
Watch our recipe video for step by step instructions on how to make Sabudana Vada. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Sabudana Chutney Bombs calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Chinese Bhel Recipe with Crispy Hakka Noodles - Easy Vegetarian Indo-Chinese Street Food Snack at Home
Make restaurant-style Chinese Bhel at home with crispy fried Hakka noodles, colorful vegetables, Schezwan sauce, and crunchy peanuts. This easy vegetarian recipe is full of flavor and perfect as a snack, appetizer, or light meal.
Chinese Bhel is a crispy, colorful Indo-Chinese snack made with fried Hakka noodles, fresh vegetables, peanuts, and bold sauces. The noodles are boiled, lightly coated, fried until crunchy, then tossed with cabbage, carrots, bell peppers, green onions, and a spicy Schezwan-style sauce mixture.
This vegetarian recipe is perfect for anyone who loves street food flavors with plenty of texture in every bite. The crispy noodles, sautéed vegetables, and crunchy peanuts make it a fun ASMR-style recipe, while the oven-baked or air-fried noodle option gives you a lighter way to enjoy this favorite at home.
Watch our recipe video for step by step instructions on how to make Chinese Bhel. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Chinese Bhel recipe calories and nutrition information, see the recipe card below.
Creamy Mango Sago Recipe with Tapioca Pearls, Fresh Mango, Jelly, and Popping Boba
Make a creamy Mango Sago dessert with ripe mangoes, tapioca pearls, mango puree, condensed milk, evaporated milk, fresh cream, jelly, and popping boba. This chilled mango tapioca dessert is refreshing, colorful, and perfect for summer gatherings or family treats.
Mango Sago is a creamy, chilled dessert made with soft tapioca pearls, ripe mango chunks, mango puree, condensed milk, evaporated milk, fresh cream, and regular milk. Every spoonful has a refreshing mix of sweet mango flavor, creamy milk, and chewy sago pearls, making it a perfect dessert for warm days, family gatherings, or mango season treats.
This mango tapioca recipe can also be made extra colorful with red and yellow jelly cubes and mango-flavored popping boba for a fun texture. Serve it cold in tall glasses or dessert cups for a bright, refreshing mango dessert that is easy to prepare and beautiful to share.
Watch our recipe video for step by step instructions on how to make Mango Sago. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mango sago recipe calories and nutrition information, see the recipe card below.
Mathey Wale Aloo Recipe - Creamy Buttermilk Potato Curry - Easy Vegetarian Curry for Puri, Rice, or Naan
Make Mathey Wale Aloo, a comforting Dahi Aloo vegetarian curry made with boiled potatoes, buttermilk, warm spices, curry leaves, cumin, mustard seeds, and fresh cilantro. Serve this easy Indian potato curry with puri, naan, or rice for a flavorful homemade meal.
Mathey Wale Aloo, also known as Matthe Wale Aloo or Dahi Aloo, is a tangy Indian vegetarian potato curry made with boiled potatoes, buttermilk, warm spices, curry leaves, and a cumin-mustard tempering.
The potatoes are kept slightly chunky and simmered in a creamy, spiced buttermilk gravy. Serve this comforting aloo curry with puri, rice, naan, or roti for a simple homemade meal.
Watch our recipe video for step by step instructions on how to make Mathey Wale Aloo. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mathey wale aloo recipe calories and nutrition information, see the recipe card below.
