|1/2 cup Sabudana (small tapioca pearls)|
|2 large Potatoes, boiled|
|1/4 cup Peanuts, roasted and coarsely crushed|
|1 teaspoon Sesame Seeds|
|1 Green Chilli, deseeded and finely chopped|
|1/2 teaspoon grated Ginger|
|1½ tablespoons Coriander Leaves, finely chopped|
|1/2 teaspoon Cumin Seeds|
|1/4 teaspoon Garam Masala Powder|
|1 teaspoon Lemon Juice|
|1 teaspoon Sugar (optional)|
|1/3 cup Water (to soak sabudana)|
- Wash sabudana and soak them for 2½ hours in 1/3 cup water.
- You will notice size of sabudana pearl would increase in couple of hours.
- Place them in sieve, drain excess water and keep aside for 1½ hours. This process will make them non-sticky.
- Peel and grate boiled potatoes in a large bowl.
- Add drained sabudana, coarsely crushed peanuts, sesame seeds, green chilli, ginger, coriander leaves, cumin seeds, garam masala powder, lemon juice, sugar and salt.
- Mix all ingredients well and make a soft dough like mixture.
- Divide it into 12 equal lemon size portions. Give them a round shape of ball and press a little between your palms and flatten like pattie. If mixture is sticky, then grease your palms with a small amount of oil.
- Heat oil in a frying pan over medium heat for deep frying. When it is medium hot, slowly slide 3-4 patties in it. When top surface turns light brown, flip them and deep fry until golden brown on both sides. Drain prepared sago vada and transfer them to a plate. Deep fry the remaining vadas. Crispy sabudana vadas are ready; serve them hot with tamarind chutney, spicy green chutney and curd.
- If you do not have roasted peanuts, then dry roast them in a pan or kadai for 4-5 minutes over medium heat. Stir continuously to roast them evenly. Transfer to a plate, remove skin and crush them coarsely using mixed grinder or pestle and mortar.
- Make sure that oil is sufficiently hot otherwise vada may crack while frying. How to check whether oil is sufficiently hot or not? Drop a small portion of dough in oil and if it floats back to surface immediately, then it is hot enough to start deep-frying.
- Do not stir vada for approx 1 minute after dropping them in oil. Stirring immediately will disturb them and they may crack.
- Add 1 tablespoon fresh or dry grated coconut and 2 tablespoons rajgira flour for crispy texture and variation.