If you enjoy eating something spicy and crunchy with tea during the monsoon season, homemade samusas and pakoras are often prepared. Although samusas and pakoras are pleasant to eat with tea, sometimes people get tired of the monotonous taste. If you are tired of samusas and pakoras, you can make sabudana vadas. It is worth noting that sabudana is suitable not only for fasting but also for making delicious and crispy vadas on regular days.
Today, we present a recipe for sabudana vada that adds a cheesy delight to this snack. The renowned chef Sanjeev Kapoor has shared his special recipe for chili-cheese sabudana vada, which boasts excellent taste and texture. This recipe is suitable for any occasion: whether preparing something special for evening tea, making a tasty snack for children, or serving the dish in a restaurant style to guests.
Ingredients and method for making chili-cheese sabudana vada
To begin, thoroughly mix soaked sabudana, peanuts, green coriander, rock salt, sugar, lime juice, and mashed boiled banana in a large bowl.
In a second bowl, prepare the filling by mixing green bell pepper, green chili, Szechuan sauce, cheese (paneer), processed cheeses, and a little rock salt.
Next, small balls are formed from the prepared sabudana mixture. The cheese filling is placed in the center of each ball, then it is tightly closed and shaped into a round vada.
Ghee or oil is heated in a pan and the vadas are fried over medium heat until golden and crispy. The finished chili-cheese vadas are served with green chutney and tomato ketchup, and can also be enjoyed with tea.
