INGREDIENTS
1/2 Cup Sabudana (sago)1/2 cup Peanuts (roasted and crushed)2 Potatoes (boiled and peeled)1/2 tsp Jeera Powder1 tsp Ginger Green Chilli Paste1/2 tsp Lemon Juice1/2 tsp Sugarto taste SaltOil (for deep drying).
Method
– Rinse 1/2 cup sabudana until the water turns clear. Then soak it in 1/2 cup water overnight (or 4 to 6 hours depending on the quality of sabudana).
– In the morning, the sabudana would have absorbed all the water. It should be soft, press with a finger to check, it should crush easily.
– Drain sabudana in a colander, most likely there will be no water but you still drain it. Then transfer the saubdana to a large bowl along with the following:
– 2 medium potatoes, boiled & mashed (1 cup mashed potatoes), 1/4 cup roasted peanuts, 2 tablespoons chopped cilantro, 1 to 2 green chilies, finely chopped, 2 teaspoons lemon juice, 1/2 teaspoon salt, or to taste
– Mix everything together using a spatula or your hands. Divide the mixture into 10 equal parts, flatten them a bit and make them into round shapes. You will get 9 to 10 vadas, around 50 grams each, 2 inches in diameter.
– Heat oil on medium heat in a kadai or wok. Add vadas to the oil one by one, don’t overcrowd the kadai. Maintain the oil temperature to medium heat. Fry vadas on medium heat until golden brown and crispy from both sides. Drain on a paper towel.