Maharashtra Sabudana Vada Fasting Sago Potato Peanut Crispy

Ingredients

• 1.5 cups sabudana (sago/tapioca pearls) — soaked 4 to 6 hours
• 2 medium potatoes — boiled, peeled and mashed
• 1/2 cup raw peanuts — dry-roasted and coarsely crushed
• 2 green chillies — very finely chopped
• 1 tbsp lemon juice
• 1/4 tsp cumin seeds — roasted and crushed
• Sendha namak (rock salt) to taste
• 2 tbsp fresh coriander
• Oil for shallow frying

Method

1. Soak sabudana in minimal water (just enough to cover by 1 cm) for 4 to 6 hours.
2. Drain completely. The pearls should be soft when pressed but completely separate — not wet or sticky.
3. Combine soaked sabudana, mashed potato, crushed roasted peanuts, finely chopped green chillies, lemon juice, crushed cumin, rock salt and coriander. Mix thoroughly.
4. The mixture should hold shape when pressed into a patty. If too wet add more peanuts.
5. Divide into 12 portions. Shape each into a flat round patty 6 cm wide and 1.5 cm thick.
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. Serve hot with yogurt and green chutney.