Ingredients:
Sabhudana (javarisi) - 2 cups (250 gms)
Potatoes - 2 nos
Methi leaves - 1 table spoon(Fresh or Dried ones)
Fresh coriander - 1 table spoon
Sauf - 1 table spoon
Green chilies - 4 nos
Turmeric powder - 1/2 tea spoon
Cooking oil for deep frying.
Salt to taste.
1. Wash and soak sabhudana for 6 - 7 hrs.
2. Cook, peel and mash potatoes.
3. Finely chop methi (if fresh ones).
4. Finely chop coriander leaves and green chilies.
5. Squeeze the soaked javarisi(sabhudana), add the mashed potatoes, methi, coriander leaves, salt, sauf and green chilies to it and mix it thoroughly without adding water and keep it aside for 15 - 20 mins.
6. Heat oil in a kadai and make vadas or balls out of the sabhudana dough and deep fry them in low flame.
7. You can deep more than one vada at a time but be careful that they don't stick to one another.
8. Remove from oil once the vadas are cooked and golden brown in colour.
9. Serve hot with tomato sauce and chili sauce.
10.Its an excellent snack with tea.
Potatoes - 2 nos
Methi leaves - 1 table spoon(Fresh or Dried ones)
Fresh coriander - 1 table spoon
Sauf - 1 table spoon
Green chilies - 4 nos
Turmeric powder - 1/2 tea spoon
Cooking oil for deep frying.
Salt to taste.
1. Wash and soak sabhudana for 6 - 7 hrs.
2. Cook, peel and mash potatoes.
3. Finely chop methi (if fresh ones).
4. Finely chop coriander leaves and green chilies.
5. Squeeze the soaked javarisi(sabhudana), add the mashed potatoes, methi, coriander leaves, salt, sauf and green chilies to it and mix it thoroughly without adding water and keep it aside for 15 - 20 mins.
6. Heat oil in a kadai and make vadas or balls out of the sabhudana dough and deep fry them in low flame.
7. You can deep more than one vada at a time but be careful that they don't stick to one another.
8. Remove from oil once the vadas are cooked and golden brown in colour.
9. Serve hot with tomato sauce and chili sauce.
10.Its an excellent snack with tea.
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