Ingredients
1 cup boiled and mashed potatoes
1 to 2 green chillies, chopped
ΒΌ cup rajgira flour
2 tbsp chopped coriander (dhania)
salt to taste
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
1/2 cup sago (sabudana)
1/2 tbsp lemon juice
1 tsp grated ginger (adrak)
1 cup boiled and mashed potatoes1 to 2 green chillies, chopped
ΒΌ 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