Prep time: 10 minutes
Total time: 25 minutes
- Sabunda/ Sago – 250 gms
- Potato – 3 large
- Coriander leaves – 1 cup
- Chilli – 4
- Cumin/ Jeera – 1 tsp
- Ginger – 1 tsp grated
- Cumin Seeds – ½ tsp
- Roasted groundnut – 1 tbsp
- Lemon juice – 1 tbsp
- Salt – to taste
- Oil – to deep fry
How I do it :
Soak Sabudana 5-6 hours/ better to soak it overnight. Drain the water thoroughly in the morning.
Grind Ginger and green chillies.
Boil potatoes and grate/ mash them.
Coarsely crush the roasted groundnut
In a pan, add the soaked sabudana, grated potatoes, ginger – green chilli paste, cumin seeds, cumin powder, Crushed groundnut, lemon juice, salt and Coriander leaves.
Mix well .
Heat oil in a wok for deep fry.
Meanwhile, make balls of required size ( I make it large lemon size). And gently press to flatten it.
Carefully slip the vada’s into the oil from the side of the wok.
Cook in medium heat till it turns light brown .
Then turn the side and again cook.
When both sides are done, remove in a tissue paper to remove the extra oil Serve hot with Coriander Mint Chutney
Special Instructions :
Incase your mix is not making firm balls, add 1 tbsp of rice flour to it. This will not only make the Sabudana vada firm but will also keep it crispy for longer.