‘Fasting‘ for me is synonymous with Sabudana Wada along with some Phalhari Vrat ki Chutney 😁 one could even say that I wait to ‘fast’ just so that I can gorge on them!! So crisp on the outside and perfectly moist on the inside.. 


Sabudana Wada or Sago Fritters are a famous form of deep fried snacks from Maharashtra, usually served with some spicy green chutney 😀 and in other parts of the country, it’s eaten during fasts or as we call them ‘vrat /upwas’ in the holy month of Shravan or during Navratri and Janmashtami too ☺️


My mom makes the best Sabudana Ka Wada & Phalhari Vrat Ki Chutney and I simply follow her tried and tested recipes. Phalhari chutney is very common in most homes during fasts, basically we must avoid onion & garlic in the chutney. Some may add peanuts or curd to give a body to the chutney…but the basics are pretty much the same all over! As I am fasting for the ‘Shraavan Somvaar‘ I will get to enjoy these often during this holy month ☺️..you can make these in an Appe pan / aebelskiver pan too. See recipe here.

Let’s start with the recipe, it requires a bit of prior prepping..😀

Yield: 7-8 medium wadas / Fritters

Equipment: a frying pan, a mixing bowl, a fork, measuring spoons /cups, a blender.

Ingredients for the Wada:

1 cup Sabudana / sago

3 nos medium potatoes boiled and mashed

2 nos green chillies finely chopped

1 tbsp coriander leaves finely chopped

1 tbsp lemon juice

1/4 cup roasted, husked & roughly crushed peanuts

Vrat ka Sendha namak / Himalayan Rock salt to taste ( you can use regular salt too if you are not fasting)

1/2 tsp roasted cumin pwd

a pinch of sugar (optional)

oil for frying


Wash the Sabudana / sago under running water till the water runs clear. Soak it overnight in a little water, just enough to cover the Sabudana / sago (even soaking for a minimum of 4-5 hours works well for me). Don’t keep any excess water while soaking.

Next, once the Sabudana / sago is soaked, mix all the ingredients together except the oil in the mixing bowl using a fork and make sure there are no lumps in a potatoes. Heat the frying pan along with enough oil to deep these Wadas. Make medium sized Wadas and drop them one by one into the hot oil. Cook for about 2-3 mins on the first side on low – medium flame else they will remain uncooked from within. Now turn them over and cook for a further 2 mins. They will get a rich golden – brown colour on all sides and will crisp up as well. Do the same for the entire batch. Serve them hot with Phalhari Vrat ki Chutney. 

Ingredients for the Chutney:

1 bunch washed and chopped fresh coriander leaves

2 nos green chilly

1″ pc ginger

1/4 tsp sugar

Vrat ka Sendha namak / Himalayan Rock salt to taste ( you can use regular salt too if you are not fasting)

4 nos cashew nuts (used to get a good consistency or you can use some roasted peanuts or some curd if you are allergic to nuts)

a bit of water (I used 4-5 tbsp)


Add all the above ingredients in a blender and churn until it’s smooth. Taste and correct the seasoning. This chutney keeps well in a glass/ porcelain bowl in the refrigerator for 3-4 days. 😊


You don’t really have to be ‘fasting’ to enjoy these….they go so well with a cup of hot tea and a rainy evening 😋



15 comments on “Sabudana ka Wada aur Phalhari Vrat ki Chutney ”

Leave a Reply

Your email address will not be published. Required fields are marked *