Sabudana Vada Bombs stuffed with Paneer
Taking Sabudana Vadas to the next level with these amazing Sabudana Bombs that have a delicious, creamy paneer filling inside. These are hearty, filling cutlets that are perfect for breakfast or as a snack, and can be made for Navratri as a fasting dish.
Servings: 5 people
Ingredients
- 1 cup Sabudana or Tapioca Pearls
- 1 cup Water to soak Sabudana
- 4 boiled Potatoes
- 3 Green Chillies finely chopped
- 1 teaspoon Jeera Cumin seeds
- 1 cup roasted Peanuts skin removed and crushed
- 8-10 Curry leaves finely chopped
- 2 tbsp chopped Coriander
- 1 teaspoon Jeera Powder ground Cumin
- ½ teaspoon Sugar
- ½ teaspoon Chilli Powder or Paprika
- Juice of 1 lime
- 1 ¼ teaspoon Salt
- 2 cups Oil for frying Ghee/ Canola/ Rice Bran/ Sunflower
For the stuffing
- 150 grams Paneer or Cottage Cheese, drained
- ½ teaspoon Jeera Powder ground Cumin
- ½ teaspoon Chilli Powder or Paprika
- 1 tablespoon chopped Coriander
- ¼ teaspoon Salt
Instructions
- Wash the sabudana with water in a sieve. Soak the washed sabudana in 1 cup water for 6-8 hours. To check if the sabudana is soaked, press one pearl in between your fingers and it should mash easily.
- To make the sabudana mixture, mash potatoes and add green chillies, peanuts, curry leaves, coriander, jeera powder, sugar, chilli powder, lime juice, salt and soaked sabudana. Mix this well.
- Next make the filling by adding paneer, jeera powder, chilli powder, coriander and salt to another bowl. Mash and mix it well with your hands. Form the paneer mixture into small lime sized balls.
- To make the sabudana vada bombs, wet your palms with water. Take a golf ball sized sabudana mixture on your palm and flatten it. Place a ball of paneer mixture in the center and press the sabudana mixture around the sides so that it covers the ball on all sides. Take a small piece of sabudana mixture and place it on top to cover the paneer on all sides and form the sabudana vada. Repeat this till all the sabudana vadas are formed.
- Fry in medium hot oil till the vadas are golden brown on all sides. Serve immediately.
Video
Notes
- The nutrition info is calculated for 2 vadas per serving
- These can easily be made without the stuffing. You can skip the stuffing and form these into cutlets and deep fry as instructed.
- To check if the oil is hot, just add a small portion of the mixture to the oil. Ig it floats to the top and sizzles, the oil is hot enough to deep fry. The oil must be at temperature of 170C - 180C for frying.
- To check if the sabudana is soaked, press one pearl in between your fingers and it should mash easily. It should not feel grainy or gritty.
Nutrition
Calories: 562kcal | Carbohydrates: 67g | Protein: 16g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 936mg | Potassium: 965mg | Fiber: 8g | Sugar: 4g | Vitamin A: 268IU | Vitamin C: 73mg | Calcium: 215mg | Iron: 3mg