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Home Dish Aloo Matar Sabudana Vada

Aloo Matar Sabudana Vada

Introduce

Chef :

Rosalyn_Kitchen

Aloo Matar Sabudana Vada

#OIN #Week4 #GreenPeasandSabudana

Ingredient

1/2 cup

Large Potatoes (Steamed and Mashed)

Cooking instructions

* Step 1

Firstly, assemble all the ingredients required to make “Aloo Matar Sabudana Vada “ a three layer sabudana bonda.

* Step 2

* Step 3

* Step 4

To begin with, first to make the besan-sabudana batter for the outermost covering. In a large mixing bowl, add all the ingredients mentioned above under the heading “Besan-Sabudana Batter for the Outermost Covering”. Rinse the sabudana and add. Add water little at a time and mix until well combined. The batter should be lumpfree. The consistency of the batter should be thick but flowing. Set it aside for 2 hours.

* Step 5

* Step 6

Next to make the green peas paste for the innermost layer. In a mixie grinder, add all the ingredients mentioned above under the heading “Green Peas Paste for the Innermost Layer” and make a coarse paste without water.

* Step 7

* Step 8

* Step 9

Now to cook the green peas paste, heat oil in a pan. Add the cumin seeds and asafoetida and allow it to sizzle for few seconds. Add the prepared green peas paste and saute for a minute on low flame. Add all the spice powders ie. turmeric, red chilli, coriander and amchur. Add salt and cook it on low flame until all moisture is absorbed. It is done if it takes the shape of a ball. Switch off the flame and set the mixture aside to cool. Then shape into small lemon sized balls and set it aside.

* Step 10

* Step 11

* Step 12

For the middle layer, wash, steam, peel and grate the potatoes. Steam in a steamer for 20 minutes or cook in a cooker for 5-6 whistles.

* Step 13

Grease your hand with oil. Take a small portion of the mashed potatoes. Spread it over your palm. Place the peas mixture in the center. Bringing the ends together wrap the potato all around the peas mixture and seal it.

* Step 14

Dip the prepared pea-potato ball in the besan-sabudana mixture. Make sure the batter is well coated all around the pea-potato ball. Heat oil for deep frying the aloo matar sabudana vadas. Fry on medium flame until golden brown on all sides.