Sabudana Vada

Makes 10

1 cup sabudana (also knows as sago or tapioca), soaked over night

2 medium potatoes, boiled

1/4 cup roasted peanuts, crushed

1-2 green chilies, chopped

1 inch grated ginger

2 garlic cloves, chopped

3 tbsp cilantro, chopped

1 tbsp lemon juice

Salt to taste

Vegetable or peanut oil for frying

Rinse and soak sabudana in 1 cup of water overnight.

Drain sabudana in the morning. It should have absorbed most of the water and soft.

Boil the potatoes. Once boiled, peel and transfer to a large bowl.

Roast the peanuts and remove skin. Roughly chop the peanuts and set aside.

Crush the potatoes with a fork. Add sabudana, chopped green chilies, garlic, grated ginger, cilantro, peanuts, lemon juice and salt to taste. Mix everything with a spoon.

Apply a little oil on your palms and divide the mixture into equal parts. Make small balls from the dough and flatten a little.

Heat oil on medium heat in a wok. Fry vadas till golden brown from both the sides.

Serve hot with cilantro chutney.