Kankana Saxena shares an easy-to-make recipe of Tapioca Pearl and Fenugreek Poppers.
1 cup tapioca pearls (soaked for 1½ hours)
1 medium size potato, boiled and mashed
1 cup fresh fenugreek leaves, very finely chopped
¼ cup desiccated coconut flakes
½ tsp coriander powder
½ tsp chilli powder
Oil, for deep frying
- Drain the soaked tapioca pearls in a bowl and add rest of the ingredients to the bowl. Give a mix and form tiny round shaped nuggets. If you are finding it difficult to form the shape, add a little bit of all-purpose flour/bread crumbs.
- Heat enough oil in a deep heavy bottom saucepan. Drop the poppers in the hot oil carefully and fry in medium heat until they’re golden brown. Do not over crowd the pan as you fry these poppers.
- Serve hot with a dipping of your choice
Depending on the size of the tapioca pearls, you might have to soak it for longer or shorter duration. Once the pearls get fluffed up, you can start making the poppers. As you deep-fry the poppers, avoid turning them immediately as they are quite delicate and can break apart. Let it cook in a medium heat for about a minute before you roll it over to the other side.