Serve these crunchy and deliciously addictive vadas with your favourite spicy chutney or tomato ketchup.
320g potatoes, boiled and peeled
3/4 cup/145g medium pearl sago, soaked in water for 6 hours or overnight and drained
1/3 cup/60g roasted peanuts without skin, coarsely ground
1 teaspoon cumin seeds, ground
1/2 teaspoon amchur powder
1 tablespoon finely grated ginger
1 green chilli pepper, finely chopped
2 tablespoons finely chopped coriander leaves
Salt to taste
Vegetable oil for deep-frying
1. Place all the ingredients in a bowl and mix, mashing the potatoes and sago, until a soft, slightly tacky lump of dough has formed. Do not add any water.
2. Lightly grease your palms with a little oil and divide the dough into 14 equal parts. Shape each into a ball and slightly flatten it to form a disc of 2-inch/5-cm diameter.
3. Deep-fry the discs in batches, turning occasionally…
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