Chhattisgarhi Sabudana Vada Sago Pearl Fried Fritter

Method

1. 1

   Soak sabudana correctly: Wash 1 cup sago pearls (sabudana) in cold water 2 to 3 times. Place in a bowl and add just enough cold water to barely cover them — the water level should be about 5 mm above the sago. The key is not to add too much water. Cover and soak for 6 hours. After soaking, press one pearl between your thumb and forefinger — it should mash completely with no hard white centre. If a hard dot remains, soak for 1 to 2 more hours.

2. 2

   Drain: After soaking, drain any remaining water. Spread the soaked sabudana on a cloth for 10 minutes to dry slightly. Slightly damp but not wet sabudana makes the best vada.

3. 3

   Roast and crush peanuts: Dry roast 1/2 cup raw peanuts in a pan without oil for 5 minutes until they crack and turn golden. Cool. Rub between your palms to remove the papery skins. Roughly crush — not a fine powder.

4. 4

   Combine all ingredients: In a large bowl mix the soaked sabudana, boiled mashed potatoes, crushed peanuts, finely chopped green chillies, grated ginger, cumin seeds, lemon juice, rock salt and coriander. Mix everything together with your hands.

5. 5

   Test binding: Press a handful of mixture together into a ball. If it holds without falling apart — perfect. If it does not hold together, the mixture is too wet — add 2 tbsp rice flour or more crushed peanuts to bind.

6. 6

   Shape into patties: Divide into 12 equal portions. Shape each into a flat round patty about 7 cm wide and 1 cm thick. Smooth the edges.

7. 7

   Heat oil: Heat 2 tbsp oil in a flat pan on medium heat. You can also deep-fry for a crispier result.

8. 8

   Fry: Place patties in the pan with space between them. Fry on medium heat for 4 to 5 minutes without disturbing until the bottom is golden and crispy. Flip. Fry the other side for 3 to 4 minutes.

9. 9

   Drain: Remove and drain on paper towels.

10. 10

    Serve hot: Serve immediately with green chutney and yogurt. Sabudana vada is best eaten hot and fresh.