Ingredients:
1/2 cup Sabudana
1 cup potato
1/4 cup peanuts
Chopped coriander leaves
2 green chillies
Rock salt
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Soak sabudana in a bowl. This makes the sabudana mushy and soft. Leave for at least 4-6 hours. Press a sabudana pearl between your fingers to see if they are soft enough.
In a pan, roast peanuts until they turn golden-brown. Then set them aside to cool down. Blend them into a fine powder.
Boil the potatoes and gently peel them. In a mixing bowl, add the boiled potatoes, soaked sabudana and roasted peanut powder. Mash them properly.
Into the mashed mixture, add freshly chopped coriander, green chillies and rock salt. Roll balls from the prepared dough. Flatten the balls.
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You can choose to go for air frying or traditional frying. For air fry, make the balls thinner so it's not undercooked.
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Serve the Sabudana Vada hot. Pair it with chutney or ketchup of your choice. Green chutney although is usually traditionally preferred because of the refreshing flavour of coriander and mint.