Sabudana Vada

Soak sabudana (sago) in enough water for 5 hours or overnight. To know more, swipe up!

Rinse and boil potatoes in water. To know more, swipe up!

Next, roast peanuts on low heat till you see a few black spots on them. To know more, swipe up!

Let the peanuts cool, then remove the husks. Add in a grinder jar and grind to a semi-coarse powder.

Drain soaked sabudana well and add in a mixing bowl.

Add mashed or crumbled boiled potatoes and coarsely ground roasted peanuts.

Now, add chopped green chilies, finely chopped ginger and chopped coriander leaves.

Squeeze in some lemon juice.

Next, add cumin seeds, sugar and salt.

Mix thoroughly with your hands or spoon.

Shape the mixture into flat round patties.

Gently, place the prepared sabudana vadas or patties in hot oil on medium heat, and fry.

When one side is light golden, turn over with a slotted spoon.

Continue to fry turning over a couple of times, till the vadas are evenly golden and crisp from both the sides.

Remove fried sabudana vadas with a slotted spoon, draining the extra oil in the pan.

Place them on kitchen paper towels to remove excess oil.

Serve sabudana vada hot with red chili sauce. To know more serving suggestions, swipe up!