Method to prepare sabudana vada recipe

• Sabudana should be washed and soaked in water for 2 hours.
• In a few hours, you'll see that the sabudana pearl's size has grown.
• Put them in a strainer, squeeze out extra water, and set them aside.
• Boil 2 potatoes, peel and grate them and keep it aside.
• To a bowl add ½ cup sabudana, 4 tbsp roasted peanuts, 1 finely chopped green chilli, ½ tsp grated ginger, 2 tbsp finely chopped coriander leaves, ¼ tsp turmeric powder, ¼ tsp garam masala, ½ tsp salt and mix well.
• Make equal sized balls and flatten them to form a pattoe.
• If the mixture is sticky, lightly oil your hands to prevent sticking.
• For deep frying, warm the oil in a frying pan over medium heat. Slide 3–4 patties into it slowly when it is medium-hot.
• Flip them over when top surface starts to turn light brown, and deep fried until both sides are golden brown.
• Sago vada is ready; drain them and place them on a plate.
• The leftover vadas are deep fried.
• Serve the hot sabudana vadas with curd, a fiery green chutney, and tamarind chutney.