Aloo sabudana vada | Javvarisi urulaikizhangu vadai | Potato tapioca fritters


Sabudana vada


Cuisine Style: Maharashtra, India | Cooking Time: 10 minutes | To Serve: 4 | Type: Snack | Take With: Green Chutney, Tomato sauce

Ingredients

  • Sago [Sabhudana, javvarisi] – 1 cup
  • Potato [Aloo] – 2
  • Rice flour or corn flour– 1 tbsp
  • Ginger - 1 tbsp
  • Garlic - 2 cloves
  • Green chilli – 1 tbsp [finely chopped]
  • Onion - 1 [finely chopped]
  • Cumin seeds – 1 tbsp
  • Fennel seeds - ½ tbsp
  • Dry red chilli -1
  • Lemon juice – ½ tbsp
  • Curry leaves - Spring
  • Coriander leaves – 2 tbsp [finely chopped]
  • Salt to taste
  • Oil for deep frying

Method

  • Soak sago in water for 20 min then drain water completely & leave it for 1.5 to 2 hours.
  • Boil potatoes then peel of the skin & mash well.
  • Put cumin, fennel, dry red chilli, ginger, garlic, & green chilli coarsely grind
  • In a bowl add mashed potatoes, salt, sago, rice flour, ground mixture, lemon juice, curry & coriander leaves mix gently.
  • Divide the mixture into equal size balls then flatten.
  • Heat oil in a broad pan then deep fry flatten aloo sago patties till golden brown & crisp on medium hot oil.
  • Then drain on absorbent paper & serve hot with tomato sauce, schezwan sauce or green chutney

Sago potato vadaSago potato vada

Javvarisi urulaikizhangu vadaiJavvarisi urulaikizhangu vadai


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