Soak sabudana or tapioca pearls for 6 hours or overnight in water just above the surface of sabudana after giving it a wash. This is to ensure that the tapioca pearls soak well and do not get mushy on cooking.
Now drain any remaining water after soaking. Sabudana would have fluffed up and must be soft when squished. If not, soak it for more time.
Mash the boiled potatoes. Roast peanuts and coarsely pound them.
Mix together potato mash with sabudana, coarsely pounded peanuts, ginger-chilli crushed, cumin seeds, pink salt (or regular salt) and sugar (if using). Add lemon juice and mix everything together.
Now using your hand form flat round or rectangular vadas.
For Air frying
Preheat air fryer to 390 F or 200 C for 4 minutes. Lightly brush the basket with oil. Arrange the sabudana vadas and air fry.
Fry for about 12-14 minutes. Flip the patties if you want in the middle.
Lightly brush with oil or ghee midway.
Once they are golden brown and crunchy on the outside, they are ready to eat. Serve hot with ketchup, mayo, green chutney or any dip of your choice.
For Deep frying
Heat vegetable oil and bring it to medium heat.
Drop vadas one by one so that they become dark golden brown on the outside and cooked inside.
It takes about 5-7 minutes for one batch of 5-6 vadas.
Now drain them on absorbent paper and serve hot with ketchup or chutney. Your delicious sabudana vada is ready to serve.
Do check out the video for better understanding.
Only well soaked and soft sabudana or tapioca pearls should be used to make vadas.
Making these in the Air fryer does not impact the taste in any way. They are super crunchy and delicious. But they are soft inside.
You can use normal salt if not making it for fasting. I like the taste of pink salt anyway.
Making the vadas cylindrical helps in cooking more of them in the air fryer at one go.
I roast the peanuts for this recipe in the air fryer as well. Just air fry 2 cups raw peanuts at 200 C or 390 F for 6-7 minutes till well roasted.