Crispy on the outside and fluffy on the inside, these Savory Aloo Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the cheesy, spicy, guilt-free flavors!
Sabudana — otherwise known as tapioca or sago — has been increasingly gaining popularity outside of India as a superfood. Packed with minerals, gluten-free, and a great regulator of blood flow to your brain and heart, there’s no doubt that it’s a filling carb to start off your day!
This dish is quite similar to a sabudana vada, but by adding paneer and cheese with potato and serving it as a waffle instead of frying, it’s modern dish that is sure to turn heads at the dining table or even at parties (whenever we get back to that again). The combination of tangy spices like chaat masala and crispy vegetables makes for a perfect breakfast meal!
Crispy on the outside and fluffy on the inside, these Savory Aloo Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the cheesy, spicy, guilt-free flavors!
- 1 1/2 cup potatoes , boiled and grated
- 1 cup paneer or cottage cheese , grated
- 2/3 cup sabudana (tapioca or sago pearls)
- 1/4 cup fresh breadcrumbs , takes 2 bread slices
- 1/4 cup bell peppers , diced
- 1 tbsp green chilies , minced
- 1 tbsp ginger , minced
- 2 tbsp carrots , finely chopped
- 1/4 cup peanuts , coarsely crushed
- 1/4 cup cheese , shredded
- 2 tbsp cilantro , chopped
- 1 tsp black pepper
- 1 1/2 red chili powder
- 1 1/2 tsp chaat masala
- 1/2 tsp garam masala
- lemon juice , to taste
- salt , to taste
- oil or butter for greasing
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To make the breadcrumbs, simply blend 2 slices of bread in the food processor until it becomes a coarse powder. You don’t need to toast or bake the bread for this recipe.
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Rinse the sabudana pearls in cold water, for 3-4 times until the water is clear and all starch is rinsed off. Soak them in a wide bowl for 3 to 4 hours with enough water to just cover them. They should absorb the water and double in size. After soaking, gently press them and check that they are not hard from inside, because that means they need to be soaked for longer. Now drain them completely and spread them on a kitchen towel till they are totally dry.
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Mix all of the ingredients with the sabudana pearls and adjust the seasoning to your taste, ensuring that the mixture is evenly combined.
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Heat your waffle maker and liberally grease both the top and bottom. Once heated, use a spoon and your hand to gently press the mixture into the waffle maker and then close and and cook as per the instructions of your waffle maker. Mine took about 8-10 minutes to become nice and golden brown.
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Once it’s finished cooking, cool the waffle down on a wire rack to help it become crispy and serve warm with your choice of sauces. It goes great with sour cream or mint chutney! Enjoy!
- The homemade breadcrumbs really help to bind the waffle together and help it crisp up. Homemade ones, made with 2 slices of bread that are simply pulsed in the food processor, are definitely better than store-bought ones. If you don’t want to add breadcrumbs, replace it with 1 1/2 tbsp cornstarch.
- If you don't have a waffle maker, you can simply use a panini or sandwich press, use that instead. Alternatively, you can just make it in a pan like cutlets.
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this looks awesome
Thanks!
Awesome 👌 what a twist to the regular sabudana vadas
Thanks! Indeed it’s tasty!
Fantastic innovation. I dont have a waffle maker at home – is there an alternative that I can use ?
Thank you! You can make it like a pancake or fritter by cooking it flat on a pan or like a cutlet by frying. If you an appa pan, you can also cook it in those molds. Alternatively, you can brush it with oil and bake them too. Hope this helps!
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