Shabudana Wada With Spicy Sweet Potato Filling

Sabudana Vada or tapioca patty is a delicious snack with a great texture. It is crunchy on the outside and soft inside. Here I made wada with spicy sweet potato filling. In india, this crunchy dumpling are eaten on Indian fast or vrat days.

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

Ingredients:

2 cup potatoes (boiled and mashed)
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 

Stuffing:
2 cup sweet potato(grated)
2 tbsp chilies(finely chopped)
1 dry kokam juice(optional)
1 tsp cumin seeds
1 tbsp Oil
salt to taste




Method: 

1. Wash the sabudana/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. Mix mashed potatoes, soaked sabudana/tapioca , salt, chopped green chilies, cumin seeds, roasted peanut powder, cilantro and lemon juice. Divide the potato dough into small balls of your desired size, the smaller the size will cook faster. 

3. For stuffing, heat oil in pan, add cumin seeds, dry kokam, chilies and grated sweet potatoes. Saute for about 5 minutes. Turn off the heat and keep aside to cool. 



4. Divide and make equal number of balls out of stuffing, make sure size of ball should be smaller than potato-sabudana wada balls. Make patty or wada with sweet potato filling inside sabudana wada balls. 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 chan oilge 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.