Back to 12 servings 1 cup sabudana (tapioca pearls), medium size; rinsed well 0.5 cup water, for soaking, just enough to barely cover 2 medium potatoes, boiled, peeled and mashed while warm 0.5 cup roasted peanuts, coarsely crushed 2 tbsp rice flour, only if the mixture is too wet 2 tbsp fresh cilantro, finely chopped 2 green chilies, finely chopped; use 3 for more heat 1 inch ginger, finely grated 1 tsp cumin seeds 1 tsp sendha namak (rock salt), adjust to taste 1 tsp sugar, optional 0.5 tsp black pepper, freshly ground 2 cups oil, for deep frying, peanut oil preferred 0.5 cup peanut chutney, for serving 0.5 cup sweet yogurt (shrikhand), for serving 1 lemon, cut into wedges 0.25 cup fresh coconut, grated, optional garnish
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1 Step 1: Rinse the sabudana under cold water until the water runs clear, drain, then soak in about half a cup of water, just enough to barely cover, for 4 to 6 hours or overnight. The pearls should be soft and separate with no hard white centre.2 Step 2: Boil the potatoes until fully tender, then peel and mash them while warm. Spread them out to cool completely.3 Step 3: Dry roast the peanuts in a pan over medium-low heat, stirring, until golden and aromatic. Cool, then coarsely crush them.4 Step 4: Drain the soaked sabudana well. In a large bowl, gently mix it with the mashed potato, peanuts, rice flour, cilantro, green chilies, ginger and cumin seeds.5 Step 5: Add the rock salt, sugar if using, and black pepper, and mix well. If the mixture is too dry add a few drops of water; if too wet add a little rice flour.6 Step 6: Divide the mixture into 10 to 12 portions and shape each into a round patty about half an inch thick and 2 to 3 inches across, pressing the edges to seal any cracks.7 Step 7: Heat the oil in a kadai or deep pan over medium heat to about 175°C (350°F). A test piece should sizzle and rise slowly.8 Step 8: Slide 3 to 4 vadas into the oil and fry for 4 to 5 minutes, turning occasionally, until evenly golden and crisp. Do not overcrowd the pan.9 Step 9: Drain on a wire rack or paper towels, then repeat with the remaining vadas, adjusting the heat between batches.10 Step 10: For extra crispness, fry the vadas until pale, rest for about 2 minutes, then refry until golden.11 Step 11: Serve hot with peanut chutney, sweet yogurt or both, garnished with lemon wedges and grated coconut if desired.getsaucepan.com/r/68eb767a-8031-50cb-a7d8-64bffd00af9a
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