Sabudana chi Vada are delicious fried tapioca fritters. Sabudana, also known as tapioca pearl, is very common in most Asian cuisines. They are very small white opaque balls resembling pearls (hence the name). When cooked they turn translucent with a soft and slightly chewy texture. Sabudana chi Vada are a Maharashtrian speciality and make the perfect appetizer or tea time snack. They are great for entertaining and can be done well in advance. Sabudana (or tapioca pearls) come in various sizes, but for this specific recipe the smaller sizes work well. Tapioca pearls are easily available in most large supermarkets (in the Asian section) and most definitely in any Asian or Indian grocery store.


SABUDANA CHI VADA (Savory Tapioca Fritters)

Serves 4-5

Ingredients:

1 cup tapioca pearls (sabudana, small size)
2 medium potatoes
1 inch piece of ginger, peeled and finely minced
3-4 small green Thai chillies, finely chopped
1 tsp cumin seeds
1/2 cup of finely chopped cilantro leaves
1/4 cup of coarsely ground roasted peanuts
salt to taste
oil for deep frying (vegetable or peanut)

METHOD:

In a large bowl, add 1 cup of water to the tapioca pearls and gently mix. Cover with a large plate and check after 3 hours. The tapioca should be softened but not mushy. If they are still hard, add another 1/2 cup to 1 cup of water and repeat. Check periodically, each pearl should be soft to the touch then it is ready to use.

In a large pot of boiling salted water, boil the potatoes until fork tender. When slightly cooled, peel and cut into large pieces. Mash the potato pieces and transfer to a large mixing bowl. Add the tapioca, salt, green chillies, ginger, cumin seeds, ground peanuts and chopped cilantro leaves. Mix thoroughly to combine all the ingredients.

With lightly oiled hands, form round golf ball sized balls and then flatten into small flat patties. In a large deep skillet on medium high heat, add enough oil for shallow frying. When hot, carefully add the sabudana vadas and fry on medium low until golden brown on all sides. Remove and drain well on paper towels. Serve hot with your favorite chutneys and sauces.