Ingredients

 • Sabudana (Sago or Tapioca) – ¾ cup **Notes

 • Potatoes – 1 ½ cups, boiled, peeled and mashed **Notes
 • Peanuts – ½ cup
 • Cumin seeds – 1 teaspoon
 • Ginger paste – 1 ½ teaspoon
 • Green chilies – 5-6, chopped finely
 • Cilantro – 10 sprigs, chopped finely
 • Lemon juice – 1 teaspoon
 • Salt – to taste **Notes
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**Notes

 Sabudana – there are so many different verities of sabuadana available in market. Some
requires 2-3 hours soaking and some require 8 hours of soaking. Soaking time is depends
on quality of sabudana. So experiment with your sabudana and decide soaking time.
Mine needed overnight soaking. One more thing, always soak sabudana in flat bowl not
in deep bowl. Always drain sabudana well after soaking; this helps to prevent sabudana
getting sticky.
 Potatoes – I used 2 medium russet potatoes for 1 ½ cups. To boil potatoes cut them in
half. Take in pressure cooker with salt and enough water to cover potatoes. Let it whistle
2 times on medium heat. Turn off the stove and let the pressure go down by itself.
 Salt – If making on vrat or fasting days then use sendha namak or rock salt. Otherwise
use regular salt.

Instructions

1. Wash sabudana under running cold water till water runs clear. Soak them in enough
water for 2-3 hours or overnight according to your sabudana type.
2. It will become more than double in size after soaking and when you press between your
fingers it should mash easily. Drain all the water and keep in colander for 10 minutes to
avoid stickiness.

3. While sabudana is draining, dry roast peanuts in a pan on medium heat. Let them cool
and grind into a coarse powder.
4. Take sabudana, boiled potatoes, coarsely ground peanuts, ginger paste, green chilies,
cilantro, cumin seeds, salt and lemon juice in a bowl.

5. Mix them well and make dough like ball.

6. Now heat the oil in a pan for deep frying. Grease you palms with little oil. And make
round and flat vadas like tikki or patty and keep aside.

7. Oil should be hot enough (more hot then usual all frying). How to check oil is hot enough
or not? Drop small portion of vada mixture into oil and if it comes on top of oil
immediately then oil is ready for frying. Slide vadas gently into hot oil. Fry 3-4 vadas at a
time. Do not over crowd vadas. And deep fry on both sides till it becomes golden brown.
8. Drain on paper towel lined plate. And serve hot.