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Sabudana Vada with Tamarind Chutney and Green Chutney

Tapioca pearl and potato fritters, deep fried to crunchy goodness. Served with a sweet-tangy tamarind chutney and a spicy green chutney
Course Appetizer
Cuisine Indian, Maharashtrian
Prep Time 3 hours 30 minutes
Cook Time 15 minutes
Total Time 3 hours 45 minutes
Servings 8 -10
Author Shinta


  • 1.5 cups sabudana tapioca pearls, soaked in water for 3-4 hours
  • 2 mashed potatoes
  • 1/2 cup chopped coriander
  • 1/2 cup coarsely ground peanuts
  • 1/4 cup whole peanuts
  • Juice of 1/2 lime
  • 1 tsp rice powder optional
  • 1/2 tsp salt
  • 1/2 tsp kashmiri chilli powder can be substituted with paprika powder
  • Vegetable oil for deep frying
  • For the Tamarind Chutney:
  • 1/3 cup tamarind paste
  • 1/2 cup grated jaggery can substitute with brown sugar or regular sugar
  • 1/2 tsp chaat masala
  • a pinch of salt
  • For the Green Chutney
  • 1 cup coriander leaves
  • 1/2 cup mint leaves
  • 1/2 a green chilli
  • Juice of 1/2 lime
  • 1/2 tsp chaat masala


  • Heat up a wok with vegetable oil for deep frying, or use a fryer to deep fry the fritters
  • Mix together all the other ingredients and shape the fritters out of the mixture (wetting your palms makes them easier to shape)
  • Deep fry the fritters, a few at a time
  • Drain the fritters on a kitchen towel before serving
  • To prepare the Tamarind Chutney - Heat the tamarind paste with the rest of the ingredients untill they come to a simmer. Turn off the heat and serve with the fritters once cool.
  • To prepare the Green Chutney - Grind all the ingredients together until well blended. Serve with the fritters.