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Sabudana Chutney Balls Recipe

Sabudana Chutney Balls
How to make Sabudana Chutney Balls

A twist on the classic sabudana vada, these sabudana chutney balls have a surprise element. Imagine biting into a perfectly golden brown sabudana vada and discovering a small pocket of minty chutney inside! Whether you’re fasting or feasting, this dish is the perfect choice.

  • Total Cook Time 30 mins
  • Prep Time 15 mins
  • Cook Time 15 mins
  • Recipe Servings4
  • Easy

Ingredients of Sabudana Chutney Balls

  • For the chutney filling:
  • 2-3 Green chillies
  • 1 cup Fresh mint leaves
  • 3 cups Coriander leaves
  • 1 Raw mango/ kairi (optional)
  • 1 Lemon (for juice)
  • 1/4 tsp Salt
  • 1 tsp Jeera
  • 1/4 tsp Asafoetida
  • 6-8 Small cloves of garlic (optional)
  • 1 inch piece Ginger
  • For the vada:
  • 1 cup Sabudana (soaked)
  • 1/2 cup Peanuts (grounded)
  • 1 tsp Green chillies
  • 1 tsp Salt
  • 1 tsp Red chilli powder
  • 1 cup Potatoes (boiled)
  • 1 tbsp Coriander leaves
  • 1 tbsp Lemon juice

How to Make Sabudana Chutney Balls

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First, soak the sabudana for a few hours and keep it ready. For one cup of sabudana, use around 1 cup of water.
Next, you need to prepare the chutney filling. Add half portions of the mint and coriander into the blender, along with all the rest of the ingredients for the chutney.
Mix for 30 seconds and then add the remaining quantity of the greens. You can choose to add dalia or ground peanuts to thicken the mixture.
Open the mixer, taste and add salt or spices as required. Avoid using water so that you get a dry consistency. Use lime juice instead.
To make the vadas: in a big bowl, add the soaked sabudana with ground peanuts, green chillies, salt, red chilli powder, boiled potatoes, coriander leaves and lemon juice.
Mix the ingredients thoroughly. Use your hands to form medium-sized balls of the sabudana mixture. Roll them carefully to avoid breaking.
Pinch a hole in the centre of a sabudana ball and spoon the chutney filling into it. Cover the centre. If required, use a little more sabudana mixture to get a closed ball.
Heat the oil and deep fry the sabudana vadas until golden brown. Serve with sweetened dahi and dry garlic chutney.
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