Purple cabbage sabudana vada | Red cabbage sago vada-How to make-Step by step photos

Cuisine Style: Maharashtra, India | Cooking Time: 15 minutes | To Serve: 4 | Type: Snack | Take With: Green Chutney, Tomato sauce

Ingredients

• Sago [Sabhudana, javvarisi] – 1 cup
• Potato [Aloo] – 2
• Purple cabbage - ¼ cup [grated or finely chopped]
• Peanuts – 2 tbsp [Roasted, coarsely grind]
• Rice flour – 1 tbsp
• Cumin seeds – 1 tbsp
• Lemon juice – ½ tbsp
• Coriander leaves – 2 tbsp [finely chopped]
• Green chilli – 1 tbsp [finely chopped]
• Salt to taste
• Oil for deep frying

Method

• Soak sago in water for 20 min then drain water completely & leave it for 1.5 to 2 hours.
• Boil potatoes then peel of the skin & mash well.
• In a bowl add mashed potatoes, salt, sago,purple cabbage, rice flour, green chilli, cumin seeds, ground peanuts, lemon juice & coriander leaves mix gently.
• Divide the mixture into equal size balls then flatten.
• Heat oil in a broad pan then deep fry flatten aloo sago patties till golden brown & crisp on medium hot oil.
• Then drain on absorbent paper & serve hot with tomato sauce, schezwan sauce or green chutney

How to make Purple Cabbage Sabudana Vada-Stepwise Pictures

Soak sago for 20 min

Drain water fully then leave it for 2 hours

Boil potato, peel off the skin

Mash boiled potato

SDry roast peanuts coarsely grind

Add sago, potato, coriander, cumin, green chilli, salt mix well

Add ground peanuts mix well

Add grated purple cabbage

Add rice flour mix well

Take lemon size mixture then flatten

Deep fry red cabbage vada till crip and golden brown

Muttaikose urulaikizhangu vadai

Purple cabbage javvarisi vadai is ready serve hot with green chutney

Red cabbage sago vada