Ingredients:
1 cup Sabudana (Tapioca Pearls / Sago / Jevvarisi)
1/3 cup Peanuts
2 large Potatoes, boiled & mashed
4–8 Tablespoons Coriander or Cilantro leaves, finely chopped
2 Tablespoons Curry Leaves
4 finely chopped Green Chilli
1 teaspoon Cumin Seeds or Jeera, crushed
1 Tablespoon Salt (adjust to taste)
Vegetable Oil, for deep frying
Method:
Wash and soak the Sabudana in water just enough to cover it, let it rest for 6 hours or overnight. The Sabudana will soak up the water, get softer and plump up in size
Add the softened Sabudana to a mixing bowl
Crush peanuts in a mortar and pestle or a mixer. Add the peanuts to the Sabudana
Add potatoes, cumin seeds, coriander (or cilantro) leaves, curry leaves, and salt
Mix everything together with your hands. The mixture will start to form a thick dough-like consistency
Divide into equal portions. Form tight balls and flatten into patties. Repeat with rest of the mixture
Heat vegetable oil in a wok or pan with high sides
1 cup Sabudana (Tapioca Pearls / Sago / Jevvarisi)
1/3 cup Peanuts
2 large Potatoes, boiled & mashed
4–8 Tablespoons Coriander or Cilantro leaves, finely chopped
2 Tablespoons Curry Leaves
4 finely chopped Green Chilli
1 teaspoon Cumin Seeds or Jeera, crushed
1 Tablespoon Salt (adjust to taste)
Vegetable Oil, for deep frying
Method:
Wash and soak the Sabudana in water just enough to cover it, let it rest for 6 hours or overnight. The Sabudana will soak up the water, get softer and plump up in size
Add the softened Sabudana to a mixing bowl
Crush peanuts in a mortar and pestle or a mixer. Add the peanuts to the Sabudana
Add potatoes, cumin seeds, coriander (or cilantro) leaves, curry leaves, and salt
Mix everything together with your hands. The mixture will start to form a thick dough-like consistency
Divide into equal portions. Form tight balls and flatten into patties. Repeat with rest of the mixture
Heat vegetable oil in a wok or pan with high sides
