Aloo sabudana vada | Javvarisi urulaikizhangu vadai | Potato tapioca fritters

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 vada

Javvarisi urulaikizhangu vadai