1 cup sago (sabudana)
2 large boiled and mashed potatoes
½ cup ground nut powder
½ Tea Spoon Cumin
1 Tea Spoon grated ginger
3-4 green chillies, finely chopped
½ Table Spoon lemon juice
2 Table Spoon chopped coriander
Salt to taste
Wash the sabudana. Drain and keep aside for about 5-6 hours with little water. If necessary, sprinkle a little water to moisten the sabudana.
Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.
Divide the mixture into small size balls and flatten slightly.
Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.
Serve hot with yogurt & green chutney.
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