| 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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