L ovely Weekend… With a picnic lunch at Virginia Waters Lake… A good 4.5 miles walk around the lake and enjoying the best of the british summers… on a perfect Sunda.y… Packed a few nans and roti’s from the birthday party on Saturday and made Kadai Aloo to go with it 🙂
Today’s post on Sabudana Wada is a creation out of no special occasion or treat. I m just on a spree in finishing the stocks in my pantry.. Thats when I came across this left over Sabudana . I love the way my momma makes Sabudana Khichadi… I havent reached her perfection point.. My hubby found my version not up to the mark.. though I tried a similar way… But not with the wada’s . Bingo!! Came out perfect and ideal as a starter or as tea snack . This Sago Seeds Dumpling hails from Maharashtra and is particularly made during fasting.
|Sabudana /Sago Seeds||1 Cup|
|Boiled Potatoes||2 Nos|
|Green Chillies||2 Nos|
|Red Chilli Powder||1.5 Tsp|
|Roasted Peanut Powder||3/4th Cup|
- Soak the Sabudana/Sago Seeds in Warm Water for nearly 2 hours and drain all the excess water. They puff up and becomes very soft.
- Prepare the rest of the ingredients in the mean while. Finely chop coriander leaves and green chillies.Boil the potatoes , peel the skin and mash them. In 1 tsp of oil , roast the peanuts and corsely grind them.
- Bring together all the ingredients .Divide them into equal sized balls . Prepare each one for deep frying by picking one of the balls , gently flatten between the palms like pattice . Repeat the process with the rest of the balls. Heat oil in a Kadai and once its ready for frying , add 2 pattice at a time and fry until golden brown. Drain them onto the kitchen towels to soak the excess.
- Serve hot with green chutney.
We can bake the Sabunda Wada’s alternatively.. Sometimes I enjoy the fried flavours though.
If there is less amount of potatoes in the mixture , chances that it might not give u the right brown color is there.