Preparation and Cooking Time: 60 min.
Ingredients:
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
Method:
Wash and soak the sabudana in 2½ cups of cold water, adding 1 tsp of salt and 1 tbsp of sugar, for 6-7 hours. Then drain all the water completely and set 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, add 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.
Put some water in a bowl, wet your hand, and take a portion of the mixture. Shape it into a flat, round patty about 2 inches in diameter and 1cm thick.
Heat the oil in a wok over a high-medium flame and deep fry the patties; I put about 3 to 4 patties at a time.
Fry them until they become golden brown, turning them occasionally. Remove them to a paper towel-lined dish, repeat the process, and fry them in batches.
Serve hot with farali green chutney!
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