I generally restrict any serious deep frying to the holiday season. And so Sabudana Vadas (Sago Fritters) have become a seasonal and festive snack in my home. However, with a crunchy exterior and a well-cooked soft interior, these are a wonderful tea time snack. They also make for the great occasional treat in the lunch box, and can more can take the blues out of any cold gray day!!
1 cup sago (dry)
3 medium potatoes
3/4 cup peanuts (raw)
Salt, to taste
2-3 grean chilies, chopped fine
1/4 cup cilantro, minced
Juice of half lemon
1/2 tsp cumin seeds
OIl, for deep frying
- Soak the sago overnight in 11/2 cups of water. The sago will have absorbed the water by the next morning and become soft and plump. If you see any excess water, drain it off.
- Boil and peel the potatoes and dry roast the peanuts, till crunchy. Allow both potatoes and peanuts to cool. Then dry grind the peanuts until they are a fine texture, and mash the potatoes.
- In a large bowl, mix together the sago, mashed potatoes, ground peanuts, salt, cumin seeds, green chilies, and cilantro, and the lemon juice. Mix well to get a malleable dough.
- Heat oil in a deep pan (not non-stick).When it reaches smoking point, reduce the heat to a medium.
- Divide the dough into small golf ball sized pieces. Picking one at a time, roll it into a ball, then press gently between the palms of your hands to flatten it out into a thick disc. Repeat for the remaining dough.
- Deep fry these discs in the heated oil, until they appear golden brown and crunchy.
- Remove from the fryer and drain on kitchen towels.
- Serve warm with a condiment to choice and a steaming hot cup of tea.
Like this recipe. Tried it. Leave me a comment:)
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.