Sabudana chi Vada (Savory Tapioca Fritters) Recipe
These delicious savory tapioca fritters are easy to prepare and always a family favorite. Serve them with a hot cup of Indian chai for a perfect little tea time snack.
Ingredients
1 cup tapioca pearls (sabudana or sago pearls, small size)
2 medium potatoes
1 inch piece of ginger, peeled and finely minced
3-4 small green Thai chillies, finely chopped
1 tsp cumin seeds
1/2 cup of finely chopped cilantro leaves
1/4 cup of coarsely ground roasted peanuts
salt to taste
oil for deep frying (vegetable or peanut)
Directions
In a large bowl, add 1 cup of water to the tapioca pearls and gently mix. Cover with a large plate and check after 3 hours. The tapioca should be softened but not mushy. If they are still hard, add another 1/2 cup to 1 cup of water and repeat. Check periodically, each pearl should be soft to the touch then it is ready to use.
In a large pot of boiling salted water, boil the potatoes until fork tender. When slightly cooled, peel and cut into large pieces. Mash the potato pieces and transfer to a large mixing bowl. Add the tapioca, salt, green chillies, ginger, cumin seeds, ground peanuts and chopped cilantro leaves. Mix thoroughly to combine all the ingredients.
With lightly oiled hands, form round golf ball sized balls and then flatten into small flat patties. In a large deep skillet on medium high heat, add enough oil for shallow frying. When hot, carefully add the sabudana vadas and fry on medium low until golden brown on all sides. Remove and drain well on paper towels. Serve hot with your favorite chutneys and sauces.
In a large pot of boiling salted water, boil the potatoes until fork tender. When slightly cooled, peel and cut into large pieces. Mash the potato pieces and transfer to a large mixing bowl. Add the tapioca, salt, green chillies, ginger, cumin seeds, ground peanuts and chopped cilantro leaves. Mix thoroughly to combine all the ingredients.
With lightly oiled hands, form round golf ball sized balls and then flatten into small flat patties. In a large deep skillet on medium high heat, add enough oil for shallow frying. When hot, carefully add the sabudana vadas and fry on medium low until golden brown on all sides. Remove and drain well on paper towels. Serve hot with your favorite chutneys and sauces.
