Sabudana Bonda Recipe/ Sago Bonda

This is an interesting recipe of bonda or vadas made with sabudana .I was inspired by this recipe from @Rujuta Diwekar mam ❤Now this sabudana bonda recipe has become a keeper recipe.You just need to soak sabudana in curd for some hours and then add spices+herbs and some boiled potatoes(optional) fry. You can even use the appe chatti or paniyaram pan to make these bondas.These crisp, light and spongy sabudana bonda make for a good evening snack. You can serve them with coconut chutney or red chutney. ❤👩‍🍳

Ingredients:

• 1/2cup curd 
• ¼ cup water
• ½ cup sabudana 
• 1 boiled mashed potatoes ( optional)
• 3 tablespoons rice flour
• ¼ cup finely chopped onions
• 1 green chili (chopped)
• ½ teaspoon finely chopped ginger or ½ inch ginger (finely chopped)
• 5 to 6 curry leaves (chopped)
• 2 tablespoons chopped coriander leaves
• ½ teaspoon cumin seeds (jeera)
• ¼ teaspoon sugar
• salt as required
• oil as required for deep frying

Procedure:

In a bowl take ¼ cup water and ¾ cup fresh curd. Use curd which is thick and not curd having a lot of whey or watery curd.

•Take ½ cup sabudana in a strainer. Then rinse the sabudana pearls with fresh water once or twice. Drain the water very well.
•Now add these rinsed sabudana pearls in the curd.
•Mix very well. Cover and keep aside for 2 hours at room temperature. You can even keep overnight .
•The next day sabudana will absorb all the water from the curd and soften.

•Now add 3 tablespoons rice flour. mix very well.Then add ¼ cup finely chopped onions, 1 green chili (chopped), ½ teaspoon finely chopped ginger, 5 to 6 curry leaves (chopped) , mashed potatoes and 2 tablespoons chopped coriander leaves.Add ½ teaspoon cumin seeds and ¼ teaspoon sugar. Also add salt as per taste. mix very well.

•Heat oil in a kadai or pan. Let the oil in the kadai become medium hot.
With your fingers make round shaped sabudana bonda.
•Carefully add them in the medium hot oil. Do not over crowd the kadai.  Let them get fried first. They need to become light golden and crisp first and then you can turn them over with the slotted spoon.

•Fry the remaining bonda in the same way.
Serve sabudana bonda hot or warm with coconut chutney or mint chutney or tomato ketchup.

Happy sunday❤

Love 

Shatakchhi

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