Sabudana Wada  Recipe

Sabudana Wada Recipe

30 mins
2-3 people
10 mins



Hey there! Let me take you on a journey to the heart of India's culinary delights with a recipe that's not just a dish but a cherished memory for me – Sabudana Wada. As a child, I remember eagerly waiting for special occasions when my grandmother would surprise us with these crispy, golden delights. The aroma of sizzling wadas would fill the air, and we couldn't resist sneaking into the kitchen to steal a few before they were even served. Those moments of joy and laughter around the dining table are etched in my memory forever.


Sabudana Wada isn't just a snack; it's a symbol of tradition, love, and togetherness in Indian households. Each bite transports me back to those carefree days of my childhood, reminding me of the simple pleasures in life.




Chef Ajay Chopra's Sabudana Wada Recipe




  • 1 cup sabudana (tapioca seeds), soaked in water for 3-4 hours
  • Sendha namak (rock salt), to taste
  • 1 tbsp chopped ginger
  • 1 tbsp chopped green chilies
  • A pinch of red chili powder
  • 1/2 cup crushed peanuts
  • 2 & 1/2 tbsp kuttu ka atta (buckwheat flour)
  • 1 cup boiled mashed potatoes
  • Oil for frying
  • Green chutney, to serve with





  1. Soak the Sabudana:

    • The first step is to soak the sabudana in water for at least 4 hours or overnight. This will soften the pearls and make them easier to work with. After soaking, drain any excess water.
  2. Prepare the Potato Mixture:

    • Boil 3-4 medium-sized potatoes until soft and mashable. Peel and mash them in a bowl.
    • Add roasted peanuts, chopped coriander leaves, cumin powder, red chili powder, and salt to taste. Mix well to combine.
  3. Combine Sabudana and Potato Mixture:

    • Take a small portion of the soaked sabudana and flatten it in your palm.
    • Place a spoonful of the potato mixture in the center and fold the sabudana over it, shaping it into a ball.
    • Repeat this process with the remaining mixture.
  4. Fry the Wadas:

    • Heat oil in a pan for frying.
    • Once the oil is hot, carefully add the sabudana wadas and fry until golden brown and crispy.
    • Remove from the oil and drain on paper towels to remove excess oil.
  5. Serve:

    • Serve the hot sabudana wadas with green chutney for a delicious snack or appetizer.


Enjoy Chef Ajay Chopra's Sabudana Wada with its crispy exterior and soft, flavorful filling – perfect for Vrat ka Khana or any occasion!




About the Recipe:


Sabudana Wada is a popular Indian snack made from soaked tapioca pearls mixed with potatoes, peanuts, and a blend of aromatic spices. These crispy fritters are not only delicious but also gluten-free, making them suitable for those with dietary restrictions. Typically enjoyed during fasting periods or as a tea-time snack, Sabudana Wada offers a delightful crunch with every bite. Whether served hot with a side of mint chutney or paired with a cup of masala chai, this dish is sure to tantalize your taste buds and leave you craving for more.



Cooking Tips:


  • Soaking Time: Ensure that the sabudana pearls are soaked well in advance, preferably overnight or for at least 4-5 hours, to achieve the perfect texture.

  • Potato Binding: Mash the boiled potatoes thoroughly to create a smooth consistency, which helps bind the ingredients together and prevents the wadas from falling apart during frying.

  • Frying Temperature: Maintain a medium-high heat while frying the wadas to ensure even cooking and a crispy exterior without burning them.

  • Oil Absorption: Place the fried wadas on paper towels after frying to absorb excess oil and keep them light and crispy.



Pairing Guide:


Sabudana Wada pairs wonderfully with a variety of accompaniments, enhancing its flavors and textures. Here are a few pairing suggestions:


  • Mint Chutney: The refreshing flavor of mint chutney complements the crispy texture of Sabudana Wada, adding a tangy and herby kick to each bite.

  • Sweet Yogurt: The creamy sweetness of yogurt balances the savory spices in the wadas, creating a harmonious flavor contrast.

  • Tamarind Date Chutney: The tangy and sweet notes of tamarind date chutney elevate the taste of Sabudana Wada, adding depth and richness to the dish.

  • Masala Chai: A piping hot cup of masala chai makes for the perfect beverage to enjoy alongside Sabudana Wada, offering a comforting and aromatic experience.




Frequently Asked Questions about Sabudana Wada:


Q1: Can I use instant sabudana instead of soaking the pearls overnight?

A: While instant sabudana is available, soaking the pearls overnight or for several hours is recommended to achieve the desired texture for Sabudana Wada.

Q2: Can I make Sabudana Wada ahead of time and reheat them later?

A: While Sabudana Wada is best enjoyed fresh and hot, you can reheat them in an oven or air fryer for a few minutes to regain their crispiness.

Q3: Can I add vegetables like carrots or peas to the wada mixture?

A: Yes, you can customize the wada mixture by adding finely chopped vegetables of your choice for added flavor and nutrition.

Q4: Is Sabudana Wada suitable for those following a gluten-free diet?

A: Yes, Sabudana Wada is naturally gluten-free, making it a safe and delicious snack option for individuals with gluten intolerance or celiac disease.

Q5: Can I shallow fry Sabudana Wada instead of deep frying them?

A: While deep frying yields the crispiest results, you can shallow fry Sabudana Wada in a pan with a small amount of oil for a lighter alternative.

Q6: Can I freeze Sabudana Wada for later use?

A: While it's best to consume Sabudana Wada fresh, you can freeze the uncooked wada mixture and fry them as needed for quick and convenient snacks.

Q7: How do I prevent Sabudana Wada from becoming too oily?

A: To prevent excess oil absorption, ensure that the oil is hot enough before frying the wadas and drain them on paper towels after frying to remove any excess oil.

Q8: Can I make Sabudana Wada without potatoes?

A: Potatoes act as a binding agent in Sabudana Wada, but you can try using alternatives like arrowroot flour or tapioca starch for a similar effect.

Q9: Can I bake Sabudana Wada instead of frying them?

A: While baking Sabudana Wada is possible, it may result in a different texture and flavor compared to traditional deep-frying.

Q10: Can I serve Sabudana Wada with ketchup instead of chutney?

A: While traditionally served with chutneys like mint or tamarind, you can enjoy Sabudana Wada with your favorite condiments, including ketchup, for a personalized touch.