Sabudana Vadas (w)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Indian | Appetizers, Indian, Potatoes, Western ind | 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 | T | Cilantro, chopped |
| 1 | t | Salt, or to taste |
| 1/4 | c | Peanuts, unsalted |
| 3 | Red potatoes, boiled & | |
| mashed | ||
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 36
Calories From Fat: 25
Total Fat: 3g
Cholesterol: 0mg
Sodium: 391.2mg
Potassium: 49.1mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 1.5g