SAGO-POTATO VADA (Tapioca Rounds)
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
24 pieces
ingredients
- 3⁄4 cup tapioca (sabodana)
- 4 medium potatoes, boiled
- 1⁄4 cup crushed peanuts
- oil, for deep frying (about 2" deep in a wok)
-
Seasonings
- 1 teaspoon crushed green chili pepper
- 1 teaspoon coriander powder
- 1⁄2 teaspoon mango powder
- 1⁄2 teaspoon red chili powder
- 1 teaspoon salt
directions
- Rinse and soak the sabodana in 1 cup water for about ½ hour until soft.
- Drain excess liquid.
- Peel and mash the boiled potatoes.
- Mix with the soaked sabodana, peanuts and all the seasonings.
- Make small round disks (vadas).
- Heat the oil in a deep skillet or wok on medium to high heat.
- Put as many vada that can fit in the skillet in single layer.
- Deep fry, turning often so that all sides are cooked, until golden brown.
- (Regulate the heat as needed while the vada are being fried.) Repeat with the remaining vada.
- Drain; serve hot with any chutney.
- Healthy Alternative: Make ½ thick patties.
- Pan fry them on a skillet instead of deep frying.
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Reviews
-
A million Thank You's to you for posting this recipe in response to my request for it. I made it as an appetiser for our dinner tonight. These patties went like "hot cakes"! Even my picky brother ate 7 at 1 go! I knew this would be grand just when making the mixture( while kneading everything together). I couldn't resist and I tasted the mixture - it was amazing! It was so tasty! I did use only 1/4 tsp. of green chilli as we can't have very spicy food since my mom's a Blood Pressure patient and dad, bro. and me are cutting on spice and fats. Also, I omitted the peanuts(since dad can't have them due to uric acid problems and I can't because I'm watching my weight). I did add 3 tbsps. of fresh corriander leaves(finely chopped). Mom, in particular, loves corriander leaves and this addition was mainly to make mom happy:)These made 22 patties for me. I did soak the sabundana for 5 1/2 Hours though in HOT water. I had initially soaked it for 30 minutes as said in the instructions in normal tap water, but then when I checked after 30 minutes were up, it was still very hard. It was then that I changed the water and soaked it in very hot water for 5.5 hours. Hence, in total, I soaked the sabundana for 6 hours. Well worth the wait when the end product came out sooooooooooooo good! Thanks to U now I can make this on my fasting days(every Friday is the Sabbath day for me). This will be a regular now on for me on Friday. My penpals, friends and guests will be very pleased when I make this for them in the days to come. I must mention that I did lightly fry these in a frying pan until either side was crisp and golden brown instead of the deep frying option. Next time I plan to bake these on either side until cooked(the same way as I do falafels). I served these tikkis' piping hot with tomato ketchup. Next time I will keep green chutney on hand because my dad wanted to dip these in green chutney but I was unfortunately all out of it. The four of us thank you for this recipe. Thank You Very Very Much!!
RECIPE SUBMITTED BY
kusum gupta
Poughkeepsie, NY
After a successful professional career of 36 years, I am involved in several activities, for example,:
Teach Indian cooking, organize India festival, member of Interfaith Council.
Have published a cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' available from me at a discount price. Visit [http://www.healthyindiancuisine.com/] Also published 'Hindu Spirituality - A Practical Approach based on the Bhagavad Gita'.