Sabudana chi Vada Recipe
SABUDANA CHI VADA (Savory Tapioca Fritters)
1 cup tapioca pearls (sabudana, small size)
2 medium potatoes
1" piece of ginger, peeled & finely minced
3-4 small green Thai chillies, finely chopped
2 tsp cumin seeds
½ cup cilantro leaves, finely chopped
¼ cup of roasted unsalted peanuts, coarsely ground
salt, to taste
oil for deep frying (vegetable or peanut), as needed
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 ½ 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. Then add the tapioca, ginger, green chillies, cumin seeds, cilantro leaves, ground peanuts & salt. Mix thoroughly to combine all the ingredients into a "dough".
With lightly oiled hands, form round golf ball sized balls and then flatten the balls 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 & crispy on all sides. Remove and drain well on paper towels. Serve hot with your favorite chutneys and sauces.
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