Tapioca Pearl Fenugreek Poppers (Sabudana Methi Vada)

Tapioca Pearls Fenugreek Poppers (Sabudana Methi Vada) | Playful Cooking

This is my take on the traditional Sabudana Vada. These Tapioca Pearl Fenugreek Poppers are crunchy on the outside and puffy inside with the additional goodness of fresh fenugreek leaves. It is the perfect snack to satisfy your craving on a rainy day.

Monsoon season in India is synonymous with crispy, deep fried deliciousness! Its our guilty pleasure to deal with heavy showers and the damp feeling. The combination of piping hot fritters with a cup of warm coffee or tea is the most satisfying thing for me. Especially, when you cuddled up on the couch, watching your boys cracking puzzles and raindrops dipping on the window pane!

Tapioca Pearls Fenugreek Poppers (Sabudana Methi Vada) | Playful Cooking

Tapioca Pearls Fenugreek Poppers (Sabudana Methi Vada) | Playful Cooking

I have never liked anything that tastes bitter but the earthy, mild bitter taste of fresh fenugreek leaves is always welcoming to my palate. We use it a lot while cooking meat, potatoes, lentils and fritters. Once the leaves are cooked, the bitterness mellows down a lot and the flavor gets uplifted.

These crispy poppers was a part of Foodhall recipe collaboration. While preparing the poppers, just make sure not to over mix. Just keep it delicate and shape it very lightly or else, it will taste dense instead of being airy light.

Tapioca Pearls Fenugreek Poppers (Sabudana Methi Vada) | Playful Cooking

Tapioca Pearl Fenugreek Poppers (Sabudana Methi Vada)

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Tapioca Pearl Fenugreek Poppers (Sabudana Methi Vada)

Ingredients

  • 1 cup tapioca pearls (soaked for 1½ hours)
  • 1 medium size potato, boiled and mashed
  • 1 cup fresh fenugreek leaves, very finely chopped
  • ¼ cup desiccated coconut flakes
  • ½ teaspoon coriander powder
  • ½ teaspoon chili powder
  • salt
  • oil, for deep frying

Directions

  • Drain the soaked tapioca pearls and put them in a bowl. Add rest of the ingredients to the bowl and give it a mix. Then, form tiny round shaped nuggets. If you are finding it difficult to form the shape, add a little bit of all purpose flour or bread crumbs.
  • Heat oil in a deep heavy bottom saucepan. Drop the poppers in the hot oil carefully and fry in medium heat until they’re golden brown. Make sure you don’t overcrowd the pan as you fry these poppers.
  • Serve hot with a dipping of your choice.

Notes

  • Depending on the size of the tapioca pearls, you might have to soak it for longer or shorter duration. Once the pearls get fluffed up, you can start making the poppers.
  • As you deep fry the poppers, avoid turning them immediately as they are quite delicate and can break apart. Let it cook in medium heat for about a minute before you roll it over to the other side.

http://www.playfulcooking.com/snack-and-fingerfood/tapioca-pearl-fenugreek-poppers-sabudana-methi-vada/

Tapioca Pearls Fenugreek Poppers (Sabudana Methi Vada) | Playful Cooking

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Wish I were young and could eat all the fried foods in the world as much as I wanted! They look so tempting!

These look so much fun. Perfect party food 🙂

You are definitely the queen of delicious snacks, Kankana! I love how you always introduce me to new ingredients (not that tapioca pearls are new, but I have never cooked with them before!) I am going to order them online and try these asap! xx

Pang says:

These fritters are calling my name, and your gorgeous photos do not help. 🙂
LOVE