Shabudana Vada - Tapioca Patty

Sabudana Vada or tapioca patty is a delicious snack with a great texture. It is crunchy on the outside and soft inside. This can yummy filling and satisfy anybody, even for gluten-free diet. In india, this crunchy dumpling are eaten on Indian fast or vrat days.

Time: 30 minutes(excluding sabudana soaking time)
Serve: 4 people.
Ingredients:

3 medium potatoes
1 cup tapioca (sabudana)
1/4 cup roasted peanut powder
1 tsp cumin seeds
1-2 green chili(finely chopped), adjust to taste
2 tbsp cilantro( finely chopped)
1 tsp lemon juice
Oil to fry
salt adjust to taste

Method: 

1. Wash the tapioca with water. Drain and soak with water barely covering sabudana. Cover and Set aside for least 5 hours. For more information check out my post on how to soak sabudana.

2. Boil the potatoes, until about 80% cooked and somewhat firm inside. Keep aside to cool. Peel skin and grate them using a vegetable grater or just smash them with potato masher. 

3. Mix all the ingredients together except oil. The dough will be a little sticky and soft in consistency. Divide the potato dough into small balls of your desired size, the smaller the size will cook faster. 

4. Apply little oil on your palms and make small patty out of each ball. Keep aside.

5. Heat the oil in a frying pan on medium high heat. Once hot, check by dropping a small piece of dough into the oil. The dough should rise to the surface, and not change its color immediately. 

6. Slowly drop the patties into the frying pan. Fry vada or patty until both sides are golden brown. Turn them occasionally. It will take about 4 to 5 minutes to cook. 

7. Remove the vada and drain or place on paper towel for absorption of excess oil.

8. Sabudana vada should be crunchy on the outside and soft inside but should be fully cooked.

9. Serve them as is or with any choice of chutney, tamarind date, cilantro or mint chutney.

Note:
1. The frying oil needs to be sufficiently hot not too hot, always check with small piece of dough before putting vada.
2. Can be made ahead of time, just before serving put in oven for about 5 mintues at 300F. I prefer serving hot as taste best.

3. Store at room temp, do not refrigerate.