Maharashtra Sabudana Vada Fasting Sago Potato Peanut Crispy

Method

1. 1

   Soak sabudana in minimal water (just enough to cover by 1 cm) for 4 to 6 hours.

2. 2

   Drain completely. The pearls should be soft when pressed but completely separate — not wet or sticky.

3. 3

   Combine soaked sabudana, mashed potato, crushed roasted peanuts, finely chopped green chillies, lemon juice, crushed cumin, rock salt and coriander. Mix thoroughly.

4. 4

   The mixture should hold shape when pressed into a patty. If too wet add more peanuts.

5. 5

   Divide into 12 portions. Shape each into a flat round patty 6 cm wide and 1.5 cm thick.

6. 6

   Heat 3 tbsp oil in a flat pan on medium. Shallow fry patties for 3 to 4 minutes per side until deep golden and completely crispy on the outside.

7. 7

   Serve hot with yogurt and green chutney.