2 cups sabudana(sago)
½ cup roasted and chopped peanuts
2 boiled potatoes
1 potato uncooked grated
2-3 green chillies
2 green chillies chopped
2 inch ginger
1 tablespoon cumin seeds
1 tablespoon lemon juice
salt to taste
Wash sabudana. Drain all the water, cover it and refrigerate it for 4 hours. This will keep the sabudana moist.
Make the ginger chillies paste.
Mash the potatoes.
Take a bowl. Add sabudana, mashed potatoes, raw grated potato, ginger chilli paste, cumin seeds, lemon juice, chopped green chillies, coriander leaves, roasted peanuts and salt.
Mix properly and make small balls.
Heat Oil. Deep fry the balls till golden brown. Serve it hot with peanut coconut chutney.
The sabudana vadas will become soft in texture if not consumed immediately thus fry only required. You can refrigerate the sabudana vada dough and make it hot when needed.
Peanut Coconut ChutneIngredients
1 cup freshly desiccated coconut
½ cup roasted peanuts.
2-3 green chilies
1 teaspoon cumin seeds
Grind desiccated coconut, peanuts , green chillies, cumin seeds and salt in the blender.
Add required water to adjust consistency