Sabudana vada/crispy tapioca patty/pearl sago cutlets

Ingredients

• 2 brown potatoes boiled
• 1 cup sago/sabudana/tapioca washed and soaked
• ¼ cup roasted and coarsely ground peanut powder
• 3 - 4 green chilies finely
• 1 tsp lemon juice
• 1 tsp sugar
• 1/2 tsp red chilly powder
• 1 tsp roasted cumin powder
• Salt to taste
• Oil for frying

You may like

Parmesan potatoes, soft on the inside and crispy on the outside!

Preparation

• Wash sago once-twice ,then add enough water to just cover the sago in the bowl. Cover and leave overnight or 5 hours. Sago will swell and become double in size and wil b soft.
• Take a bowl and mix all the ingredients together except oil and make into a soft dough as shown in pic.
• Moist hands and make small medium size balls and flatten slightly to form patties.
• Slide the rounds in the heated oil on medium flame. Deep Fry till they are crisp and light brown in color.
• Drain them well on paper towels. Serve hot with green cilantro chutney, peanut chutney, coconut chutney, cucumber raita or just with yoghurt.