This is a deep fried traditional Maharashtrian snack made out of sago, boiled potatoes and other aromatic ingredients. It is best enjoyed as an evening tea time snack or as an appetizer with some spicy green chutney. It can also be shallow fried for all those health conscious people out there.
The addition of peanuts gives a bit of a crunch to the end product and the roasted chana dal powder, a binding to the vadas. These melt-in-the mouth crispy patties are generally had during fasts, where the onion can be omitted.
- 1 cup sabudana (sago), soaked overnight
- 2-3 med. size potatoes, boiled & mashed
- 3 tbsp. roasted peanuts, coarsely ground
- 2-3 tbsp. roasted & powdered chana dal (Bengal gram)
- 1 tsp. roasted cumin powder
- 1 onion, finely chopped
- 1 tsp. ginger, grated
- 1-2 green chilies, chopped
- handful of coriander leaves, chopped
- few mint leaves, chopped (opt)
- 1/2 tsp. amchur / 1 tbsp. lime juice or to taste
- salt to taste
- oil to deep fry
Drain any excess water from the soaked sabudana. In a bowl, combine all the ingredients, except oil. Divide this mix into equal portions.
Take each portion and shape into a round flat patty. Do the same with the rest of the mix.
Heat oil in a pan and fry the vadas, few at a time, till golden brown in colour on a low to medium flame.
Drain on a paper napkin and serve, hot with green chutney or sauce.
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