Sabudana Vada Tots Recipe

Prepare sabudana

Rinse sabudana under cold water until the water runs mostly clear. Soak in enough water to cover by 1 inch for 4–6 hours (or overnight) until pearls are softened but not mushy. Drain thoroughly in a fine-mesh sieve and spread on a tray to steam-dry for 15–20 minutes; there should be no excess surface water.

Cook potatoes

Place diced potatoes in a medium pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until potatoes are fork-tender, about 10–12 minutes. Drain well and return to the hot pot for 1–2 minutes to dry off excess moisture. Mash coarsely — you want some texture so tots hold shape but aren’t completely smooth.

Combine tot mixture

In a large bowl, combine the mashed potatoes and drained sabudana. Add chopped green chilies, chopped ginger, sliced curry leaves, cumin seeds, chopped cilantro, chopped red onion, cornstarch, salt, and black pepper. Mix thoroughly until evenly distributed. Taste and adjust salt. If the mixture feels too wet to form, add 1 more tablespoon cornstarch; if too dry, sprinkle 1 teaspoon water and mix.

Shape tots

Wet your hands slightly. Take about 1 tablespoon of mixture and press into a firm oval tot shape (about 1 inch x 1.5 inch). Place on a parchment-lined tray. Continue until all mixture is used; you should get roughly 18–22 tots depending on size.

Fry tots

Heat a heavy skillet over medium heat and add enough oil to come 1/4 inch up the side (about 1/3–1/2 cup) or heat a deep-fryer to 350°F (175°C) if you prefer deep frying. To test oil readiness, drop a small bit of mixture — it should sizzle and rise slowly. Fry tots in batches without crowding, 2–3 minutes per side for shallow frying, until golden brown and crisp all over; if deep-frying, fry 3–4 minutes until deeply golden. Use a slotted spoon to transfer tots to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Finish

When all tots are fried, taste one for seasoning. If needed, sprinkle a little flaky salt. Transfer to a serving platter and garnish with the reserved chopped cilantro and lime wedges.

In a small bowl, whisk together Maggi ketchup, hot sauce, dark brown sugar, and lime juice. Add a teaspoon of water if the sauce is too thick for drizzling. Taste and adjust heat or sweetness. Serve in a small bowl alongside the tots for dipping.

Arrange tots on a small plate (Chhota Plate). Sprinkle with the extra chopped cilantro and serve immediately with the Maggi hot & sweet ketchup and lime wedges on the side.