200gm Sago/Sabudana (Soaked 4-5hrs)
200gm Sweet Potato (boiled & mashed)
1 tablespoon Ginger grated
1 tablespoon Green Chilli chopped
1/2 cup fried Peanuts crushed
A handful of fresh Coriander chopped
1 teaspoon roasted Cumin powder
Sendha Namak as required
1 cup Hung Curd
Sendha Namak & black pepper as required
1/2 teaspoon Cumin Powder
1/2 teaspoon Red Chilli Powder
5 tablespoon Ghee (for frying)
Wash and Soak the Sago/Sabudana in water for 4-5hrs & strain to remove all water.
Boil the Sweet Potato until cooked, peel and mash. Add the sweet potato to the soaked Sabudana along with peanut crushed & cumin
powder, chopped ginger, green chilly, fresh coriander and sendha namak. Mix well to make a well-bound dough for the Vada.
For the Stuffing mix very thick hung curd with sendha namak, cumin powder, red chilli powder, coriander fresh and black pepper. Mix all the
ingredients well and keep aside.
Portion out small-sized dough from the sabudana mixture, take each portion and flatten on palm to make the edges thin, press in the center.
to make a well and fill with a spoonful of the hung curd stuffing.
Seal the vada from all sides and shape into a flat round patty, similarly repeat the same process to make all the vadas.
Heat ghee on a non-stick pan and shallow fry the vadas until golden. Serve immediately with mint chutney.