Sabudana Vada

How to Prepare

1. Rinse 5 cups of sabudana (sago) thoroughly and soak it in 7.5 cups of water for 6-8 hours or overnight until soft. Drain excess water if any.
2. Boil 10 medium-sized potatoes, peel, and mash them in a large mixing bowl.
3. Add the soaked sabudana to the mashed potatoes.
4. Add 2.5 cups of roasted and crushed peanuts
5. 10 finely chopped green chilies
6. 25 cups of chopped coriander leaves
7. 5 teaspoons of cumin seeds
8. 5 tablespoons of lemon juice, and salt to taste. Mix well to form a uniform mixture.
9. Grease your palms with a little oil and shape the mixture into 40-50 small flat vadas or patties.
10. Heat oil in a frying pan over medium heat. Deep fry the vadas in batches until golden brown and crispy on both sides (about 3-4 minutes per batch).
11. Remove with a slotted spoon and drain excess oil on paper towels.
12. Serve hot with green chutney or yogurt.