Saboodana Vada
Equipment
- Bowl
- Kadhai
- Wok
- Mortar and Pestle
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 3 tablespoons sago
- 2 Potatoes unpeeled
- 150 g Peanuts (1 cup), shelled
- 4-5 Green chillies finely chopped
- Vegetable oil for deep-frying
- Rock salt
Instructions
- Soak the sago in a large bowl of water for about 1 hour.
- Drain and set aside.
- Meanwhile, cook the potatoes in a pan of boiling water for about 20 minutes, or until soft.
- Then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and mash.
- Heat a kadhai or large wok, add the peanuts and stir-fry for about 2 minutes, or until roasted.
- Transfer the peanuts to a mortar and pestle and pound until crushed.
- Separate the sago so that it is free of any lumps then sprinkle over 250ml (8fl oz/1 cup) water.
- Add the potatoes, chillies, peanuts and salt, and mix well.
- Divide the mixture equally into 12 small portions and shape into flat patties.
- If the patties are sticking to your hands, then you may need to oil your hands with a little oil.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 35o‘F, or until a cube of bread browns in 30 seconds.
- Carefully lower the patties, in batches, into the hot oil.
- Deep-fry for about 2 minutes, or until golden brown.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
Video
Nutrition
Serving: 12gSodium: 58mgCalcium: 18mgVitamin C: 9mgVitamin A: 1IUSugar: 1gFiber: 3gPotassium: 242mgCalories: 110kcalSaturated Fat: 1gFat: 6gProtein: 4gCarbohydrates: 11gIron: 1mg
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