Prep time: 4 hours
Cook time: 25 minutes
For how many people: 4
material:
1/2 cup sago (small ones) 2 large potatoes, boiled 1/4 cup peanuts, roasted and roasted 1 teaspoon sesame seeds 1 green chilli, seeds extracted and finely chopped 1/2 tsp grated ginger 1½ tablespoon finely chopped Green coriander 1/2 tsp cumin seeds 1/4 tsp Garam masala powder 1 tsp lemon juice 1 tsp sugar (optional) Salt to taste, 1/3 cup of water (for soaking sabuna)
Method:
Wash the sago and soak it in 1/3 cup water for 2½ hours. After few hours, you will see that the Sabudana has become double the flame. Put it in the sieve so that extra water can get out. Leave it for 1½ hours the same way. With this sago will not sticky after cooking. Remove the peeled potato peel and make them clutter in a large bowl (you can mash them instead of stomach them). Saged sago, grated peanuts, sesame seeds Add green chili, ginger, green coriander, cumin, garam masala powder, lemon juice, sugar and salt. Mix well all the ingredients. Divide the mixture into 12 equal parts. Make rounds from each part and make a tikkin-like plane by pressing lightly between your palms. If the mixture looks sticky, then grease your palms with oil and then make the balls. To make it, heat the oil on medium flame in a frying pan (pan). When the oil becomes very hot, then pour 3-4 tikki (wadas) in it slowly. When the surface of the upper layer becomes light brown, turn them over and on both sides till it becomes golden brown and till it becomes foiled. Remove the sago vada from the oil and place them in a plate over the paper napkin. Crispy Sago Vada is ready; Serve them warm with tamarind sauce, spicy green chutney and curd.
