Sago/Sabudana wada

I got this recipe from Tee's blog.Made slight variation to it.It was really yummy.

Ingredients:

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• Sabudana/Sago - 200 grams
• Potato - 1 big
• Cilantro/Coriander leaves - 4 to 5 tsp of chopped leaves
• Salt - to taste
• Roasted peanut powder - 3 tbsp(Dry roast the groundnuts,clear off the skin and grind to a fine powder in a mixer)
• Jeera - 1 tsp,crushed between palms
• Lemon juice - just 1 tsp
• Oil - for deep frying
• Green chillies /cayanne pepper - as per taste(3 to 4)

Method:

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• Rinse the sago with water twice and soak them for 5 to 6 hours.Add water just to immerse the sago.After 6 hours,it would have puffed up and will be soft to touch.
• Drain the excess water completely .
• Pressure cook the potato,peel off the skin and mash well.(Do not over cook.Just leave 2 whistles on a high flame)
• Add soaked sago,potato,salt,lemon juice,cilantro,jeera,roasted peanut powder,green chillies/cayanne pepper in a wide opened vessel and mix well.
• (While making round balls out of it,it should not stick to your hand.Add roasted peanut powder ,if needed to get the consistency.But too much of it will make the vada extremely crispy.)

• Make round balls or flat vada or any shape you need.

• Heat oil in a kadai.When its medium hot,drop the balls gently into it and fry on a low flame till it becomes golden brown.

• Put them on a tissue paper to drain excess oil.

Serve medium hot with green chutney.

People in Maharashtra eat this during fasting.If you wish add finely chopped onions.But adding onions requires immediate deep frying once the dough is made.