This is a popular Maharashtrian snack prepared during fasts. It is generally served with green chutney and curds. These super delicious vadas are crispy from outside with a soft internal texture.
1 1/2 cup Sago (sabudana)
5 medium sized potatoes (aloo)
3/4 cup Peanuts (mungphali)
2 tsp Cumin seeds (jeera)
2 tbsp Green chilly & ginger paste (hari mirch + adrak paste)
2 tbsp fresh coriander leaves, chopped (dhaniya)
Salt as per taste (namak)
Oil for frying (tel)
- Soak the sabudana in water for 4 to 5 hours or overnight.
- Boil the potatoes, peel and mash them.
- Dry roast the peanuts. When they cool down, blend the peanuts to coarse powder.
- Drain the water from sabudana.
- In a mixing bowl, add the sabudana, mashed potatoes, green chilly and ginger paste, cumin seeds, peanut powder, chopped coriander and salt.
- Mix the entire mixture very well.
- Divide the mixture into equal parts and shape them into flat round vadas.
- Heat oil in a frying pan and deep fry the vadas till they are crisp and golden.
Serve hot with curds or green chutney.
Note: Adding of coriander leaves is optional. When consuming during fasts, coriander leaves are not added.
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