Gluten-Free Sabudana Vada (Sago Fritters)

Ingredients

• 1 cup Sabudana (Sago)
• 2 medium Potatoes, boiled and mashed
• 1/2 cup Roasted Peanuts, coarsely ground
• 2 small Green Chilies, finely chopped
• 2 tablespoons Cilantro, chopped
• 1 teaspoon Cumin Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of Sabudana (Sago) into a medium bowl. Cover with water and let it soak for 4-5 hours or overnight. After soaking, drain any excess water thoroughly.
2. 2In a large bowl, combine the drained soaked sabudana, 2 medium Potatoes (boiled and mashed), 1/2 cup Roasted Peanuts (coarsely ground), 2 small Green Chilies (finely chopped), 2 tablespoons Cilantro (chopped), 1 teaspoon Cumin Powder, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper.
3. 3Gently mix all the ingredients together with your hands until they are well combined and form a cohesive mixture. Take small portions of the mixture and shape them into round, flat patties, about 5.08 cm in diameter.
4. 4Pour 2 cups of Vegetable Oil into a deep pan or kadai. Heat the oil over medium heat until it reaches 175°C.
5. 5Carefully slide 3-4 shaped vada into the hot oil, making sure not to overcrowd the pan. Fry the vada for 5-7 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
6. 6Using a slotted spoon, remove the fried vada from the hot oil and place them on a plate lined with paper towels to absorb any excess oil. Repeat this step with the remaining vada.
7. 7Serve the Gluten-Free Sabudana Vada hot.

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