SAGO-POTATO VADA (Tapioca Rounds)

1. 1

   Rinse and soak the sabodana in 1 cup water for about 1/2 hour until soft.

2. 2

   Drain excess liquid.

3. 3

   Peel and mash the boiled potatoes.

4. 4

   Mix with the soaked sabodana, peanuts and all the seasonings.

5. 5

   Make small round disks (vadas).

6. 6

   Heat the oil in a deep skillet or wok on medium to high heat.

7. 7

   Put as many vada that can fit in the skillet in single layer.

8. 8

   Deep fry, turning often so that all sides are cooked, until golden brown.

9. 9

   (Regulate the heat as needed while the vada are being fried.)

10. 10

    Repeat with the remaining vada.

11. 11

    Drain; serve hot with any chutney.

12. 12

    Healthy Alternative: Make 1/2 thick patties.

13. 13

    Pan fry them on a skillet instead of deep frying.

No additional tips available.