Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Teacup | Sabudhana (Sago) | Mashed. |
| 3 | Large | Potatoes | Boil, peel and mash. |
| 2 | Tablespoon | Pea Nuts (Ground Nuts) | powdered and mixed |
| 3 | Medium | Onions | Finely Minced and mixed |
| 3 | Medium | Chillies Green | Finely Minced and mixed |
| 1 | Inch | Ginger (Adhrak) | Finely Minced and mixed |
| 1 | Teaspoon | Coriander/Dhania Powder | Mix the powders with sago |
| 1 | Salt-Spoon | Salt | Mix the powders with sago |
| As Required | Cooking Oil | For frying. | |
| 1 | Teaspoon | Mustard Seed (Sarson) | For seasoning |
| 1 | Teaspoon | Jeera (Cumin Seeds) | For seasoning |
Method
Wash the Sabudhana thoroughly and spread it on the kitchen table, over a kithcen cloth. See that grains do not stick together by moving your hand over it for some time. Or Wash the sago thoroughly and keep it in water (or else they stick to each other).
Mash the boiled and peeled potatoes with the sago,and blend with minced onion and , ginger, powdered groundnuts. Heat oil and fry jeera and mustard.t.
Then roll the fistful of potato on the seeme rice and fry it in refined oil till it gets slightly red. Now crunchy vada is ready for eating.
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