| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Indian | Western ind, Appetizers, Indian, Potatoes | 6 | Servings |
INGREDIENTS
| 1 | c | Sabudana seeds; * see note |
| 2 | c | Water |
| 2 | Green chiles; 2-3 | |
| 1 | Piece ginger root; size of a quarter | |
| 2 | tb | Cilantro; chopped |
| 1 | ts | Salt; or to taste |
| 1/4 | c | Peanuts; unsalted |
| 3 | Red potatoes; boiled & mashed | |
| 1/4 | ts | Garam masaala |
| Vegetable oil; for frying |
INSTRUCTIONS
* sabudana seeds are small tapioca pearls. *add 1-2 TBS sesame seeds, optional Soak the sabudana in water for a few hours until they soften and swell. Grind up the chilies, ginger and cilantro. Coarse grind the peanuts separately. (I would use my hand held blender/chopper.) Add all the ingredients to the potatoes and mix well. Deep fry golf ball size in 350 deg. until golden brown. Recipe by: Raghaven Iyer Posted to recipelu-digest Volume 01 Number 183 by JoAnn <joannr@pclink.com> on Oct 30, 1997
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