Sabudana Vada

Ingredients

• 2 cups sabudana, soaked overnight
• 2 boiled potatoes, mashed
• 1/2 cup roasted peanuts, crushed
• 2 green chillies, chopped
• 1 tsp cumin seeds
• Lemon juice, salt, oil for frying

Method

1. Drain the soaked sabudana well — any excess water will make the patties fall apart while frying. Combine it with the mashed potato, crushed peanuts, chopped chillies, cumin seeds, lemon juice and salt, mixing thoroughly so the mixture holds together when pressed.
2. Take a small portion in your palm and shape it into a flat, round patty about half an inch thick — flatter patties cook through more evenly than thick, ball-shaped ones.
3. Heat oil in a pan for shallow or deep frying until medium-hot — test with a small piece of the mixture; it should rise to the surface gradually rather than sinking or browning instantly.
4. Slide the patties in gently and fry in batches without overcrowding the pan, turning once, until both sides are deep golden-brown and properly crisp — this usually takes 3-4 minutes per side on medium heat.
5. Drain on paper towels to remove excess oil and serve immediately while hot and crisp, with yogurt or green chutney.