Ingredients:

• 2 cups sabudana ( Sago)

• 2 cups water

• 4-5 boiled potatoes

• 1 cup peanuts roasted and roughly grounded

• 2 green chilies chopped finely

• 1 tbsp ginger chopped finely

• 1/2 tbsp red chili powder

• 1 tsp pepper powder

• 1 lemon juice

• salt to taste

• 2-3 tbsp chopped coriander leaves

• oil for frying

Method:

1. Wash the sabudana under the tap ( refer TIP# 37). In a wide mouth vessel or plate soak it in two cups of water overnight or for 6-7 hours till each sabudana pearl is separate.

2. Mash or grate the potatoes in the sabudana then add all the other ingredients to it and mix well till it binds properly.

3. Make round or oblong shape balls and keep aside.

4. Heat oil in a kadai vessel and deep fry the sabudana vadas on medium flame.

5. Repeat the process till all the vada are fried.

   Serve this crispy vadas with green chutney.

Notes : Instead of deep frying the sabudana vadas they can also be made in Appe pan with just a few drops of oil .