Sabudana Vada

Wash sabudana 2 times. Add water just till sabudana is covered (approx 3/4 cup). Soak 5-6 hours or overnight. It will become fluffy, not mushy.

In bowl, take soaked sabudana, add boiled mashed potato, crushed peanuts, chilli, ginger, jeera, lemon, salt, coriander. Mix well. If mix is wet, add 1 tbsp besan / sama rice flour.

Grease palms. Take small lemon-size portion, make flat tikki. Keep little thick in centre.

Heat oil medium hot. Test with one vada – it should not break. Fry 3-4 at a time on medium flame till golden and crisp (4-5 mins).

Serve with green chutney + curd.