Festive Season Recipe by Foodhall: Sabudana Sweet Potato Vada



200gm Sago/Sabudana (Soaked 4-5hrs)

200gm Sweet Potato (boiled & mashed)

1 tablespoon Ginger grated

1 tablespoon Green Chilli chopped

1/2 cup fried Peanuts crushed

A handful of fresh Coriander chopped

1 teaspoon roasted Cumin powder

Sendha Namak as required


1 cup Hung Curd

Sendha Namak & black pepper as required

1/2 teaspoon Cumin Powder

1/2 teaspoon Red Chilli Powder

5 tablespoon Ghee (for frying)


Wash and Soak the Sago/Sabudana in water for 4-5hrs & strain to remove all water.

Boil the Sweet Potato until cooked, peel and mash. Add the sweet potato to the soaked Sabudana along with peanut crushed & cumin

powder, chopped ginger, green chilly, fresh coriander and sendha namak. Mix well to make a well-bound dough for the Vada.

For the Stuffing mix very thick hung curd with sendha namak, cumin powder, red chilli powder, coriander fresh and black pepper. Mix all the ingredients well and keep aside.

Portion out small-sized dough from the sabudana mixture, take each portion and flatten on palm to make the edges thin, press in the center.

To make a well and fill with a spoonful of the hung curd stuffing.

Seal the vada from all sides and shape into a flat round patty, similarly repeat the same process to make all the vadas.

Heat ghee on a non-stick pan and shallow fry the vadas until golden. Serve immediately with mint chutney.

Cook time: 15 minutes


Serves: 4 people

About Foodhall India:

We wanted to bring home the flavours from around the world to create a space that every food lover would enjoy. A place that allows you to not only buy unique, rare ingredients but also taste fresh food as you explore the store – indulging all five senses. This need for a buzzing and inspiring space was left unfulfilled.

So in 2011, Future Group launched Foodhall, a premium lifestyle food superstore. Currently Foodhall has six stores present in Mumbai, Bengaluru, New Delhi and Gurgaon.