Crispy Sabudana Vada

Ingredients

· 3 medium potatoes

· 1/3 cup sabudana( tapioca)

· Rock salt according to taste(Senda namak)

· 2 finely chopped green chili

· finely chopped hara dhania (coriander leaves)

· Oil to fry

Method

1. Wash the tapioca and soak it in 3 cups of water for 3 to 4 hours.

2. Drain the water

3. Par-boil the potatoes, so they are only half-cooked.

4. peel and grate potatoes

5. Mix all the ingredients together, and make the dough

6. Divide the potato dough into 16 parts.

7. Make vadas by using lightly oiled palms

8. Fry the vadas in hot oil until they turn golden brown

9. Remove the vada and place over a paper towel so the excess oil is absorbed.

10. Serve them with coriander or tamarind chutney.

Tip

- Refrigerate the vadas for 8-10 minutes before frying them as they will absorb less oil

-To check if the oil is ready, drop a small piece of dough into the oil. The dough should rise to the surface, and not change its color immediately.

- The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking.