2 tablespoons chopped coriander leaves
½ cup peanuts
1 cup sabudana (sago or tapioca pearls)
4 potatoes medium-sized
1 teaspoon cumin seeds
1 to 2 green chillies finely chopped (optional)
1 teaspoon ginger – finely chopped
2 teaspoons lemon juice
1.5 teaspoon sugar
1 to 2 tablespoons buckwheat flour or amaranth flour (optional)
rock salt as required
peanut oil as required, for deep frying
Soak the sabudana or sago in water for 5 hours at least or overnight.
Add the mashed potatoes and coarsely ground roasted groundnuts to the sabudana in the mixing bowl.
Add edible rock salt, cumin seeds, sugar, ginger, green chillies, coriander leaves, and lemon juice to the sabudana. Mix the entire mixture very well.
Now take some portion of the mixture in your hands and shape them into flat round vada or patty. Set aside.
Heat peanut oil for deep frying in a kadai. Add a tiny ball made from the mixture.
Fry it on medium flame.