1/2 cup sago (sabudana) 1/2 tbsp lemon juice 1 tsp grated ginger (adrak)
1 cup boiled and mashed potatoes 1 to 2 green chillies, chopped ¼ cup rajgira flour 2 tbsp chopped coriander (dhania) salt to taste
Method
Wash the sabudana. Drain and keep aside for about 2 hours. If necessary, sprinkle a little water to moisten the sabudana. Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough. Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly. Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper. Serve hot with green chutney. RECIPE SOURCE : Tarla Dalal’s Latest Recipes
1 cup boiled and mashed potatoes
1 cup boiled and mashed potatoes
