#crisp

Here's a recipe for delicious Sabudana Vada:
Ingredients:
Sabudana (Sago): 1 cup ( rinsed and soaked )
Potatoes: 2 medium, boiled and mashed
Peanuts: ½ cup, roasted, skinned, and coarsely crushed
Cilantro: 2 tablespoons, chopped
Green chilies: 1-2, chopped (adjust to your spice preference)
Salt: ½ teaspoon (adjust to taste)
Oil: for frying
Optional Ingredients:
Lemon juice: 2 teaspoons (or to taste)
Ginger paste: ½ teaspoon
Cumin seeds: 1 teaspoon
Sugar: 1.5 teaspoons (adjust to your preference)
Instructions:
Soak the Sabudana: Rinse the sabudana under running water until the water runs clear. Soak it in enough water (around 1/2 cup) for at least 4-5 hours, or overnight. The sabudana should be translucent and softened but not mushy.
Prepare the mixture: In a large bowl, combine the soaked sabudana, mashed potatoes, crushed peanuts, chopped coriander leaves, chopped green chilies, and lemon juice.
Add seasonings (Optional): If using, add ginger paste, cumin seeds, and sugar. Season with salt to taste.
Mix and form vadas: Mix all the ingredients well using a spatula or your hands. The mixture should be slightly moist and hold its shape when pressed gently. If it feels too dry, add a little water, but be careful not to make it too wet.
Heat oil for frying: Heat oil in a kadai or frying pan over medium heat. Ideally, the oil should be around 350°F (175°C).
Shape and fry vadas: Take a small portion of the mixture and shape it into a flat patty or a round ball, gently pressing it down to form a patty.
Carefully slide the vada into the hot oil. Don't overcrowd the pan, fry 2-3 vadas at a time.
Fry until golden brown: Fry the vadas on medium heat for 2-3 minutes per side, or until they turn golden brown and crispy.
Drain and serve: Drain the fried vadas on paper towels to remove excess oil. Serve hot with your favorite chutney or sambar for a delicious snack or light meal.
Tips:
Soaking the sabudana for the right amount of time is crucial. Under-soaked sabudana will be hard and won't bind well, while over-soaked sabudana will become mushy and difficult to shape.
If the mixture feels too sticky, you can add a tablespoon of roasted gram flour (besan) to help absorb some moisture.
You can adjust the amount of green chilies according to your spice preference.
For a healthier option, you can bake or air-fry the vadas instead of deep-frying them
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