Sagu Vada

I hope you liked my previous recipe and you must have tried to give yourself and your family a sweet treat.  As you all would have noticed that recipe I shared was with a little added twist in it. So yes. I like experiments in cooking and like to add a bit of exciting twist to our daily recipes. Here I am again with another recipe with a flavourful twist in it. Enjoy cooking!! 




Sagu - 1cup

Boiled potatoes - 4 to 5 med. sized

Crushed peanuts - 1cup

Whole cumin seeds  - 1tsp

Chopped coriander - 2 tbsp

Chopped green chilies - 1 tbsp

Lemon juice - 1tbsp

Salt to taste



Curd - 2cups

Sugar - 1 tbsp

Black salt - 1/2 tsp

Roasted cumin powder - 1 tsp

Garam masala - 1/2 tsp

Salt to taste




1. Take Sagu in a bowl, wash it thoroughly and soak it an equal amount of water for 4-5 hrs. 

2. On the other side, place muslin cloth on the bowl and pour the curd on it. Squeeze nicely the extra water from it. 

3. When whole water has been squeezed out, shift the thick hung curd in a bowl. 

4. Now add black salt, roasted cumin powder, sugar, garam masala, salt and mix it well. 

Keep it aside. 

5. Take Sagu, add boiled mashed potatoes in it. Add salt, lemon juice, whole cumin seeds, crushed peanuts, chopped coriander, chopped green chilies & salt to taste. 

Mix and combine it well. 

6. Now grease your hand with oil and take a handful of sagu mixture and flatten it on your palm, take a spoonful of hung curd mixture and place it on flattened sagu mixture. 

7. Cover it from all the sides and shape it in the form of round Tikki.

8. Deep fry them in hot oil on medium to high flame until golden and crispy. 

9. Serve hot with mint chutney.



Jul 42020
Keep a little rose water in an empty perfume bottle. Spray one in between. Rose water can improve the function of skin cells and reduce inflammation.