Ingredients:

1/2 cup sago (small ones)
2 large potatoes, boiled
1/4 cup peanut, roasted
1 tsp sesame
1 green chilli, seeds extracted and finely chopped
1/2 tsp grated ginger
1½ tablespoon finely chopped coriander
1/2 tsp cumin seeds
1/4 tsp Garam Masala Powder
1 tsp lemon juice
1 tsp sugar (optional)
Salt
Oil, for frying
 

Method:

Soak the sago and soak it in 1/3 cup water for 2½ hours. After some hours you will see that the Sabudana is double by actual size. Put it in the sieve so that excess water gets out. Leave it for 1½ hours the same way.

From this, the sago will not sticky after cooking. Remove boiled potato peels and make them clutter in a large bowl (you can mash them instead of doing them). Put soaked sago, grated peanut gram, sesame seeds, green chilies, ginger, green coriander, cumin seeds, garam masala powder, lemon juice, sugar and salt.

Mix all the ingredients well Divide the mixture into 12 equal parts. Make rounds from every part and make a like tikki by pressing lightly between your palms. If the mixture looks sticky then grease your palms with oil and then make the balls. To fry heat oil on medium flame in a frying pan (pan). When the oil becomes very hot, then pour 3-4 tikki (wadas) in it slowly.

When the surface of the upper layer becomes light brown, turn them over and on both sides till it becomes golden brown. Remove the sago bran from the oil and put them in a plate above the paper napkin. Crispy sago vada is ready; Serve hot with tamarind sauce, spicy green chutney and curd.

Also read:

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