Sabudana Wada

 INGREDIENTS

• 1/2 cup sabudana
• 1 cup potatoes 
• 1/4 cup pea nuts
• 1 tbsp coriander leaves chopped
• 1/2 tsp  jeera
• 1 to 2 green chillies chopped 
• Rock salt powder as needed
• 1 1/2 tbsp lemon juic
• 1 to 2 tbsp flour 

COOKING SABUDANA

• Take sabudana rinse them well,pour 1/2 cup water and soak sabudana 4 to 5 hours or over night.
• Make sure they are shocked well & soften otherwise unsoaked  sabudana may not taste good.
• Drain them complete to a colander and set aside.

OTHER PREPARATION:-

1. Meanwhile roast peanut until golden and aromatic.
2. Cool completly.
3. Pulse them in a blender only once to get coarsely crushed peanut .Keep aside.
4. Take boiled potato mash them.If the potato musy then wada may break.So cook  them just dent.
5. Mix together sabudana , mashed potato,peanuts,green chili,salt,cumin and coriander leaves.Add lemon juice and mix well.
6. If the dough turns sticky ,then just grease your finger lightly.
7. Mixing well helps in binding the dough well and prevents the sabudana wada from breaking while frying

HOW TO MKAE SABUDANA WADA:-

1. Make 10 to 12 balls to make the wada.
2. Heat oil in a kadai or appam tray until hot enough.
3. Drop a small portion of the dough to check if the oil is hot enough.
4. The dough has to rise without browning quickly.
5. put it in the hot oil to check if it doesn't disintegrate.
6. On the medium high flame deep fry until golden flipping to and fry as needed.
7. 
   
   
8. The wadas will puff well  and turn golden &crisp on the outside.
9. Drain them to a kitchen  tissue.Serve sabudana wada with tomato ketchup or green chutney choice is yours.

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