Updated: Jan 30
Preparation and Cooking Time: 60 min.
1 cup Sabudana Medium Size (Tapioca Pearls)
4 Red Potatoes Medium Size
½ cup Peanuts Coarsely Grind
2 tbsp Ginger Paste
1 tbsp Green Chilli Paste
1 Juice of Lime
2 tbsp Coriander Finely Chopped
1 tsp Black Pepper
2 tbsp Sugar
Salt to taste
Oil to Deep Fry
Wash and soak the sabudana in cold water by adding 1 tsp of salt and 1 tbsp of sugar for 6-7 hours then drain all the water completely and keep aside.
Peel and wash the potatoes, then steam cook them and mash them in a big bowl, keeping them hot.
In the hot mashed potatoes, put the sabudana, peanuts, ginger paste, green chilli paste, lime juice, chopped coriander, black pepper, sugar and salt.
Mix well and check the seasoning if you need to adjust.
Take some water in a bowl, wet your hand and take some portion of the mixture and shape into a flat round patty, about 2 inches in diameter and 1cm thick.
Heat the oil in a wok over high medium flame and deep fry; I put about 3-4 patty’s at a time.
Fry them until they become golden brown turning them occasionally, remove them on a paper towel-lined dish, repeat the process and fry in batches.
Serve hot with farali green chutney!