Sabudana Vada Bombs stuffed with Paneer

Ingredients

• 190 g (1 cup)sabudana (tapioca pearls)
• 240 ml (1 cup)water, for soaking the sabudana
• 4boiled potatoes
• 3green chillies, finely chopped
• 1 tspjeera (cumin seeds)
• 145 g (1 cup)roasted peanuts, skins removed and crushed
• 8–10curry leaves, finely chopped
• 2 tbspchopped coriander
• 1 tspjeera powder (ground cumin)
• ½ tspsugar
• ½ tspchilli powder or paprika
• Juice of 1lime
• 1¼ tspsalt
• 480 ml (2 cups)oil for frying (ghee, canola, rice bran or sunflower)
• 150 gpaneer or drained cottage cheese
• ½ tspjeera powder (ground cumin)
• ½ tspchilli powder or paprika
• 1 tbspchopped coriander
• ¼ tspsalt

Instructions

1. 1

   Soak the sabudana

   Rinse the sabudana in a sieve, then soak it in 240 ml (1 cup) water for 6–8 hours. Test a pearl by pressing it between your fingers; it should mash easily.

2. 2

   Mix the vada base

   Mash the boiled potatoes, then add the green chillies, peanuts, curry leaves, coriander, 1 tsp jeera powder, sugar, ½ tsp chilli powder, lime juice, 1¼ tsp salt and soaked sabudana. Mix thoroughly.

3. 3

   Prepare the filling

   In a separate bowl, combine the paneer, ½ tsp jeera powder, ½ tsp chilli powder, 1 tbsp coriander and ¼ tsp salt. Mash and mix by hand, then shape into small balls about the size of a lime.

4. 4

   Shape the bombs

   Wet your palms with water. Take a golf-ball-sized portion of the sabudana mixture and flatten it on your palm. Put a paneer ball in the centre and press the mixture around its sides. Cover the top with a small piece of sabudana mixture and shape into a vada, sealing the paneer inside. Repeat with the remaining mixture.

5. 5

   Fry until golden

   Fry the vadas in medium-hot oil until golden brown on all sides. Serve immediately.

What are sabudana vada?

Sabudana vada are Indian fried patties made with tapioca pearls and potato, commonly enjoyed as a snack or breakfast. They are also associated with fasting meals such as those prepared during Navratri.

This version turns the usual patty into a stuffed bomb, with a seasoned paneer filling tucked inside. The peanuts add crunch and help give the outer mixture substance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 562 calories, 16g protein, 67g carbs, 28g fat.

The potatoes and sabudana provide most of the carbohydrates, while the frying oil contributes much of the fat. Paneer and peanuts add protein as well as some fat. Pair a vada serving with vegetables or a fresh salad to add produce to the plate.

Build a mixture that holds together

Soaked sabudana: Rinse the pearls and soak them for the full 6–8 hours. They should mash easily when pressed, which is the recipe’s cue that they are ready.

Potatoes and peanuts: Mash the boiled potatoes before mixing in the other ingredients. Crushed roasted peanuts add texture to the potato and sabudana base.

Keep the paneer centre contained

Paneer filling: Mash the paneer with its spices, coriander and salt until it forms a mixture that can be shaped into small balls.

Sealed edges: Flatten the outer mixture, place the filling in the middle and cover it on every side. Patch the top with a small piece of the mixture so the paneer is enclosed before frying.

Shape evenly for frying

Portion size: Start with a golf-ball-sized amount of outer mixture and a small lime-sized paneer ball, as directed. Keeping the filling centred helps create a consistent stuffed shape.

Moist hands: Wet your palms with water while shaping. This helps you handle the mixture as you flatten and seal it around the filling.

Watch the colour as they fry

Oil temperature: The method calls for medium-hot oil rather than a set temperature. Fry the vadas until they are golden brown on all sides.

Doneness cue: Colour is the stated indicator in this recipe. Serve the vadas straight after frying.

Serve them while hot

Freshly fried: These vadas are intended to be served immediately, when the outside is crisp and the centre is warm.

On the plate: Serve them as a substantial snack or breakfast. For a more balanced meal, add a fresh salad or another vegetable dish alongside.

Recipe notes & tips

• Check that a sabudana pearl mashes easily before mixing the base.
• Crush the roasted peanuts before adding them so they mix evenly through the potato mixture.
• Wet your palms with water while shaping the vadas.
• Make sure the paneer filling is covered on every side before frying.
• Fry until golden brown on all sides, then serve immediately.

Variations

• Change the heat: Use paprika instead of chilli powder for a milder flavour.
• Use ghee: Choose ghee from the listed frying options for a different flavour.
• Try another frying oil: Canola, rice bran or sunflower oil can be used instead.
• Use cottage cheese: Replace paneer with drained cottage cheese, as suggested in the ingredients.
• Adjust the herbs: Keep the coriander in both the outer mixture and filling, or use the listed amounts as a starting point for your preferred flavour.

Common mistakes to avoid

• Under-soaking the pearls: Soak for 6–8 hours and check that a pearl mashes easily before using.
• Leaving the filling exposed: Cover the paneer on every side and patch the top before shaping the vada.
• Skipping the water on your hands: Wet your palms to make the mixture easier to shape.
• Frying before the oil is medium-hot: Follow the recipe’s medium-hot oil cue before adding the vadas.
• Serving them later: The method recommends serving immediately after frying.

How to store

These vadas are best served immediately. If you have leftovers, refrigerate them in a covered container and reheat until hot; the outer coating may lose some crispness.

Frequently asked questions