Sabudana Cutlet

Firstly, in a large bowl take 1 cup sabudana and wash with enough water. Drain all the water and keep it for 10 minutes. After 10 minutes, stir the sabudana and sprinkle some water over it and again rest it for 10 minutes. repeat the process for 2 hours after each 10 minutes until sabudana turn soft. When properly soaked, the sabudana pearl should get mashed when pressed. Once the sabudana is soaked, make sure it’s perfectly softened.

Now take the soaked sabudana in a large bowl. Add 4-5 boiled, peeled and mashed potatoes.

Add ½ cup dry roasted and coarsely ground peanuts. Add rock salt, chilly flakes, chopped green chilies, chopped coriander leaves, dry roasted cumin powder and coriander powder. Add singhara atta (water chestnut flour). You may add some kuttu flour (buckwheat flour) for binding. Mix all the ingredients evenly.

Now take some portion of the mixture in your hands and shape them into flat round vada or patty. Do this till all the mixture is utilized. Heat ghee/oil for deep frying in a kadhai or heavy-bottomed pan. Add a tiny flattened ball made from the mixture. Fry them on medium flame. Add vadas to the oil one by one, Don't overcrowd the kadhai. Maintain the oil temperature to medium heat. You can also shallow fry them using non-stick pan and comparatively very less ghee/oil. Even you can fry them easily in appe pan.

The great thing about these vadas is that you only need a few ingredients to make them and the results are amazing. Serve sabudana vada with your favourite chutney or dip. Sabudana vada tastes great when served hot and crispy.