Sabudana vada

Name: Sabudana vada
Cuisine: Indian
Ingredients: 1 cup sabudana; 4 medium sized potatoes; 1/4 cup peanuts; 1 tsp cumin seeds; 1-2 green chilli finely chopped; 1 tsp ginger,finely chopped; 2 tsp coriander leaves; 1-2 tsp kuttu ka atta-optional; to taste Salt or sendha namak; as needed Oil for deep frying

Minakshi maheshwari @cook_17178703

Tejpur, Aasam

#technique2
This snacks can be made during other time.it's crispy and delicious.

Minakshi maheshwari @cook_17178703

Tejpur, Aasam

#technique2
This snacks can be made during other time.it's crispy and delicious.

Saved

Ingredients

1 cupsabudana
4medium sized potatoes
1/4 cuppeanuts
1 tspcumin seeds
1-2green chilli finely chopped
1 tspginger,finely chopped
2 tspcoriander leaves
1-2 tspkuttu ka atta-optional
to tasteSalt or sendha namak
as neededOil for deep frying

Saved

Steps

1

Soak the sabudana in water for 3 to 5 hours. Drain of all the water completely very well from the soaked sabudana.
2

Add the sabudana in a mixing bowl.boil the potatoes and mash them.mix the mashed potatoes and sabudana together.
3

On a skillet or in a shalloW pan, roast the peanuts till they become crisp and crunchy. Cool and then coarsely powder in a mortar pestle or in a dry grinder.
4

Add the peanuts, salt,cumin seeds,ginger,green chillies, coriander leaves to the sabudana.Mix the entire mixture very well.
5

Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized.
6

Heat oil for deep frying in a kadai. Add a tiny ball made from the mixture.fry it on medium flame.if this ball does not break while frying, then you are good to go.if breaks, then add 1 to 2 tbsp of atta again to the mixture and mix well.
7

Now gently place the sabudana vada in the oil. Keep the flame to medium while frying. If the oil is cold, sabudana badaa will absorb lot of oil and become soggy.
8

Add sabudana vada for frying depending on the size of the kadai. Do not crowd the kadai or pan. When one side gets golden then only flip the sabudana vadas. Otherwise don't even touch as they might break if not cooked. turn over a couple of times so as to fry the sabudana vada evenly. Fry the sago vadas till they are crisp and golden.
9

Remove the sabudana vada with a slotted spoon.place on paper towels to absorb excess oil. Prepare sabudana vada with the remaining mixture this way.sery sabudana vada with green chutney.You could also serve sabudana vadas with tomato sauce.